Yield: About 40 spring rolls
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Like many northern Vietnamese dishes, these spring rolls are lighter than their southern counterparts. One subtle difference is the substitution of kohlrabi for the carrots typical in the south.
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RECIPE INGREDIENTS
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DIRECTIONS
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Place cellophane noodles in a medium bowl, cover with hot water and set aside until soft, about 20 minutes, then drain and coarsely chop. Meanwhile, place mushrooms in a separate bowl and cover with hot water. Set aside for about 10 minutes, then drain, squeeze dry, and mince. Combine noodles, mushrooms, pork, onions, and kohlrabi in a bowl. Mix well, stir in egg, and season with salt and pepper.
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To assemble, fill a bowl with hot water, then soak 1 to 2 wrappers until just pliable, 15 to 30 seconds. Place softened wrappers on a dish towel, rounded edge towards you. Place 1 tablespoon filling 1in. from edge, then fold edge over filling, fold sides in, and roll tightly. Repeat process, soaking and filling remaining wrappers; change water as necessary.
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Heat oil in a wok over medium high heat until almost smoking. Fry rolls a few at a time, turning to crisp evenly, 3 to 5 minutes. Drain. Arrange rolls, lettuce, cucumbers, and mint on a large plate.
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