Vietnamese Spring Rolls
Nuoc mam, the Vietnamese sauce made from fermented fish, and hot chili oil are available at Asian markets and specialty food stores.
Serves: 24Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- ½ cup fish sauce (nuoc mam)
- ¼ cup fresh lime juice
- 1 Tbsp. minced garlic
- 1 Tbsp. sugar
- ½ tsp. minced fresh red chili
- ½ tsp. hot chili oil
- 2 oz. dried rice sticks
- 1 lb. ground chicken breast
- 8 oz. crabmeat, flaked
- ½ cup minced scallions
- ¼ cup minced celery
- 1 tsp, salt
- 1 tsp. ground black pepper
- 1 lb. rice paper sheets (8“ in diameter)
- 2 egg whites, lightly beaten
- 3 cups vegetable oil
- In a small bowl, combine fish sauce, lime juice, garlic, sugar, minced chili, and chili oil. Stir well to dissolve sugar. Set aside.
- Break up rice sticks and soak in hot water for 15 minutes. Drain. Squeeze dry and coarsely chop.
- In a large bowl, combine ground chicken, crabmeat, scallions, celery, salt, and black pepper. Add the rice sticks and combine well.
- Work with a few rice paper sheets at a time. Soak briefly in warm water to soften. Spoon 1 tablespoon of filling diagonally across and just below the center of the wrapper. Fold the bottom point over the filling. Fold in the side corners and roll to form a cylinder. Place seam side down on an oiled platter.
- In a 5-quart saucepan or a deep fryer, heat oil to 370°. Fry spring rolls a few at a time until golden brown on both sides. Remove with slotted spoon and drain on paper towels.
- Serve with dipping sauce.