Quang's Spring Rolls

The Noodles & Veggie Mince

Boil in hot water for 3–5 minutes, then drain thoroughly and roughly chop into small pieces...

• 2 bundles vermicelli noodles (bean thread)

In a food processor, pulse together until finely minced...

• 1/2 head of cabbage
• 1/2 lb of carrots
• 2 small onions

The Filling Mix & Assembly

In a large bowl, combine the processed vegetable mince and the chopped vermicelli noodles together with...

• 1 1/2 lbs ground pork
• 1/4 cup fish sauce
• 1 tsp salt

Mix thoroughly until everything is completely incorporated. Form the mixture into golf ball-sized portions (about 1.5 oz each).

To wrap the spring rolls, prepare...

• 2 packs (25 ct each) spring roll shells

How to wrap: Place a portion of the meat mix in the center diamond of a spring roll shell (don’t over-stuff them). Roll the bottom edge up and over the mix, fold in the left and right sides, and finally roll it forward into its final shape, squeezing gently to form a tight, neat roll.

Wet the edges with water (or a mixture of egg white and water) to securely seal the roll.

The Deep Fry

Heat your oil to 350°F in a deep pot or fryer...

• Peanut oil (or cooking oil of your choice)

Working in batches, deep fry the spring rolls for 4–5 minutes until the shells are shatteringly crisp and a deep golden brown, and the pork filling is fully cooked through. Drain on a wire rack or paper towel-lined plate.

The Spring Roll Dipping Sauce

In a medium bowl, stir together until the sugar is completely dissolved...

• 1 cup Sprite
• 3/4 cup water
• 1/4 cup sugar
• 4 tbsp fish sauce
• 2 tbsp garlic, minced

This sweet and salty dipping sauce has excellent flavor and complements the hot, crispy spring rolls nicely!