Vegetarian Vietnamese Spring Rolls

Prep Time:

1 Hour

Cook Time:

15 Minutes

Serves:

20 Spring Rolls

Level:

Intermediate

About the Recipe

Unlike the Chinese spring rolls the Vietnamese spring rolls are wrapped in a rice paper and the flavorsome Nuoc Cham dipping sauce.

SPRING ROLL FILLING

500g firm tofu

50g vermicelli noodles

100g Chinese cabbage

100g carrot

30g capsicum

20g spring onion

20g shallots

2 cloves garlic

1 tbsp ginger

2 tbsp Thai basil

2 tbsp coriander

1 egg white

1 tbsp soy

1 tbsp lime juice

1 tbsp vegetable oil

1 tsp salt

4 cups vegetable oil for frying

NUOC CHAM SAUCE

1 tbsp 10g palm sugar

1 tbsp 15g rice vinegar

2 tbsp 30g lime juice

1 clove garlic

1/2 chilli

Dab the block of tofu on some paper towel to remove some residual moisture, then crumble into a large bowl. If you find there is moisture you can use some paper towel to press down on the tofu to soak some of the moisture up
Coarsely grate carrot and shred the Chinese cabbage to the same size
Finely dice the, garlic, chilli, ginger, coriander, spring onion, Thai basil, and shallots
Blanch the vermicelli noodles for no longer than 2 minutes, then plunge into cold water for 1 minute. Place the drained noodles onto a clean tea towel to further dry In a ramekin mix together the egg white, sugar, salt, fish sauce and vegetable oil and mix to combine
Chop the vermicelli noodles to the same size as the carrot and cabbage
Mix all the above ingredients together, if you find the mixture too loose add another egg white and mix

ASSEMBLY

In a cup of hot water mix in sugar then pour some of the water onto a plate
Place a clean tea towel on the bench ready for the dunked race paper sheets
Take one of the rice paper sheets and lay on the plate of water, turn over immediately and push down to fully submerge the sheet
Lay the rice paper sheet on the teal towel, press down then flip
Scoop some of the filling on the bottom half of the rice paper,
Roll over and pull back to tuck the lip under the mixture, if the mixture tried to escape push in with your fingers
Pull the two sides of the rice paper around so the next two rolls complete the spring roll
Place the roll on a piece of baking paper and as you roll more line them up but don't allow them to touch as they will stick together
Place in the fridge for at least 30 min before frying but can remain in the fridge covered for 1 day
In a pan or pot bring 4 cups of vegetable oil to 180c then drop in a spring roll, be careful adding too many to the oil as they will stick together until they form a crust. Fry for 15 min and golden brown.

DIPPING SAUCE