Friday, March 03, 2006

Hanoi Fried Spring Rolls

Hanoi spring rolls

Hanoi fried spring rolls are very popular and appear on almost every restaurant menu. Hanoians are very proud of their spring rolls. It's a perfect starter for whoever loves fried spring rolls. There are quite a few different recipes for fried spring rolls but I would like to give you the following recipe which includes pork rather than fish or something else.

Hanoi fried spring rolls pre

Ingredients:
Onion: 200g (finely chopped)
Carrot: 150g (finely chopped)
Dry vermicelli: 30g
Earwood: 30g
Black mushroom: 30g
Minced pork: 300g
Crab meat: 500g
Egg : 02
Pepper, sugar: 1/10 teaspoon
Chicken powder ¼ teaspoon
Cooking oil: 200ml
Fish Sauce: 1 teaspoon
Sugar: 1 teaspoon
Fresh Water: 03 teaspoon
Vinegar or fresh lime juice: 01 teaspoon
Fresh Chilli, garlic: 01 teaspoon
Square rice papper, Coconut milk.

Hanoi fried spring rolls pre1

How to make:
Soak dry vermicelli, earwood, black mushroom in water for 20 minutes. Then dry & finely chop. Put all the prepared ingredients into a large mixing bowl and mix them well. Place some of the above prepared ingredients on a sheet of rice paper before rolling it into rolls. Put cooking oil into a pan, bring to a high heat, put spring rolls in & turn occasionally until the color of the “nem” turns light brown. Serve hot with herbs & dipping sauce.

Dipping Sauce:

Lemon: squeeze for juice. Put fish sauce, sugar, lemon juice, garlic and chili in a large mixing bowl; add 2 spoonfuls of water in, then stir well.

spring rolls sauce

If you follow this recipe, which is enough for four people, you will be enjoying the spring rolls we serve at WildRice.

32 comments:

fooDcrazEE said...

wish i can find rice paper here..our version of spring roll is using dough and it will never be as crispy and light like Vietnamese Cuon.............

shaz said...

Hi tu, I posted some pictures of food places in Singapore. Have a look. I simply miss the spring rolls in hanoi. Nothing can rival the crispiness and freshness of those!

lillian said...

yummy.....

drifter1dc said...

Now you're talkin'. Those are my fave and I usually get them every meal. I don't care for the larger ones as well but they'll do in a pinch.

totenkuchen said...

Thanks for the recipe!! Those Spring Rolls look delicious. I make Lumpia from time to time and am anxious to try something different. I really enjoy your site and the free trip to Ho Chi Minh City in your last post – it looks like a fascinating place!!!

krisTi said...

mMm..!!!!!!! yum yum yum!!!!

Tran said...

You make me hungry again. Love all your food. You should be a chef ;)

FRIDAY'S CHILD said...

Hmm that's delicious. Here we call Fried Spring Rolls (Fried Lumpia). You can buy the wrapper ready to use.
Got again a new recipe.

Thao said...

Rice papers are not difficult to find in Brussels, but they are too hard and dry that make the rolling rather difficult...

Yummy!!!

JLB said...

I ADORE spring rolls - thank you for sharing the recipe!

Winn said...

so many nice food. u sure are a inquisitive person with vast food experience :p

so many wonderful stuff.

but still i 'll prefer fresh spring rolls.

u sure make a good cook too :P

have a good day ahead .

alan said...

So many things I have to learn; to make these is now on the list, along with the grilled bananas I read about when I clicked on your link...have grilled apples, pineapples and pears, but never thought about bananas...would love to find that recipe!

Thank you for being so cool, and for sharing such wonderful dishes!

alan

Wendy C. said...

Oh! It looks wonderful! I am going to try your recipe!

Pip Squeak said...

Here's some useful commercial advice: Go to the West and open up a Vietnamese Restaurant. You'll be a millionaire!!

Trish said...

Thanks for sharing the recipe! I love Spring Rolls esp. these ones and everytime I got to a Vietnamese Restaurant that is a dish we ALWAYS order. I will try this recipe over the weekend! Thanks for sharing.

In Vancouver, we have a restaurant called Wild Rice too! But the concept is different and I think the one in Vancouver is Chinese Fusion. I have never been but the one you posted looks very nice and if I ever get a chance, I will def. have to go!

Furkids In Hong Kong said...

Spring rolls and the accompanying chilli vinegar.....so yummy!

Do you know how they differ from the Thai spring rolls?

enchanteur said...

aahhhh...hungry!!! ;-D

A. Shah said...

damn, looking through that post just made me incredibly hungry

Godknows said...

Hi all, spring rolls is my favorite and glad to know you guys love this dish too.
fooDcrazEE, do you want i send you some?
shaz, I have checked it, they look great
FRIDAY'S CHILD, same here.
Thao, drop some water on the top please.
alan, I will post about Grilled banana with orange sauce really soon.
Furkids In Hong Kong, Never try Thai spring rolls before. I will try them this weekend and get back to you Ok.

junebee said...

These look great. I'd like to try and make them sometime.

I'm going to keep checking back with you for the recipes. Can you post a recipe for a soup called "phoa"? My husband loves it. Not sure about that spelling, it's pronounced "fwah".

Godknows said...

Hi junebee, I posted once not long a go called Beef noodle soup , please check it out.
Thanks

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bushtor said...

Thanks for the recipe, I have tried similar recipes before, and I have two problems:

The rice paper never gets as crispy as in the restaurants, and even if it gets crispy when taking it up from the oil they get soft before served (of course I let them drip off). What is the secret?

When putting the rolls into the hot oil they sometimes fold open and the contents gets out in the oil.

Tor

Kylie said...

hello- we tried making these but the ricepaper kept exploding? We then tried to double wrap them but they absorbed too much oil. what would you recommend?

Gianeen said...

Sorry, am I missing something? When/where do you use the coconut milk (see ingredients list)?

J.C. said...

I am going to try this recipe for lunch. Hope it will turn out well.

Anonymous said...

vietnam springrolls or "nem" really taste good..i miss tuyet as she would give me some whenever she cooks nem, removing the "muoi"..yummy..

muebles en tres cantos said...

So, I do not actually consider this may have success.

bloguay.com/mueblesmadrid513 said...

This will not really work, I think like this.

viagra online said...

The flavor of this dish surpassed all my spectatives! I love it so much! do you have another Hanoi recipe

rumraisin said...

I've made this recipe several times now and its always a winner with everyone. Thanks so much.

Unknown said...

I have problems in getting the rolls' rice paper crisp and nice as I get in the restaurants. How much do you soak it, what do you use as glue and how do you keep it crisp and tasty for minutes after frying? Thanks for tips on this....