|
Vietnamese
Seafood Spring Rolls
|
|
|
For the filling, combine: |
| 1/4 |
lb |
fish, minced (any white
fish, like snapper or sole, will do) |
| 1/4 |
lb |
fresh prawns, minced |
| 2 |
cloves |
garlic, minced |
| 4 |
|
green onions, minced |
| 1/4 |
t |
white pepper |
| 1 |
T |
fish sauce (nam pla) |
|
|
|
|
|
Roll 1 - 2 T of filling into (small) eggroll
wrappers, sealing the edge by moistening it with a mixture of: |
| 2 |
T |
water |
| 1 |
T |
cornstarch |
|
|
Fry in 1/2" to 1" of oil heated to 350º,
turning to maintain an even, golden brown color all around. Test
one to make sure the fish is thoroughly cooked. Drain excess oil
on paper towels. Serve with Nuoc
Cham. |
|
Notes &
Variations:
-
Since the meat is uncooked, be careful to
cook the spring rolls sufficiently. Use smaller eggroll wrappers
(e.g., 6" squares) and don't overfill them. If you want to be extra
careful, steam the rolls for 5-10 minutes before frying them. This is an
especially good idea if you've refrigerated the rolls.
-
To roll the spring rolls, place some filling
near the front edge, fold the sides in so there is about an inch of overlap
on either side. Carefully roll it up, keeping the sides tucked.
-
You can keep rolled spring rolls in the refrigerator
overnight by placing them on a plate and covering them with a moistened
dish towel.
-
These can be rolled in rice paper wrappers,
but we found them a lot harder to deal with. The eggroll wrappers
worked perfectly.
|
|