VIDEO: Home Cooking with Susan Jung - Vietnamese spring rolls

I learned how to make Vietnamese spring rolls from a friend who grew up in Saigon. Paul's recipe used the meat from fresh crabs - he wouldn't even consider using the canned stuff. Picking the meat out of fresh crabs is a lot of work, so over time, the original recipe changed, and I use minced pork and fresh shrimp in place of the crabmeat.
 
Paul also advised using a canned soft drink as part of the dipping liquid; he says the sugar in the drink caramelises as the spring rolls are fried, giving them an attractive brown colour. Don't use drinks with artificial sweeteners. If you like, just dissolve some sugar in water - it has the same effect. Adding the soft drink (or sugar) to the dipping liquid makes the spring rolls stick together as they're frying, which is a bit of a nuisance, so if you prefer, just use plain water.
 
The rice papers sold in Vietnam are different from the more brittle Thai ones that are easily available in most supermarkets. Vietnamese rice papers are thin and pliable - you can fold them and they won't break, and when fried, become very crisp and delicate. I recommend buying a few packs the next time you're in Vietnam.
 
I double fry the spring rolls. The first frying is to cook the filling; the second is heat them, and to crisp up the exterior. You can fry them the first time in advance and leave them at room temperature for a couple of hours (less if it's very hot in the kitchen). Fry them a second time just before serving them.

 

Vietnamese spring rolls

130 grams onion, thinly sliced
3 large garlic cloves, minced
300 grams minced pork
300 grams raw fresh shrimp meat, minced
50 grams mung bean vermicelli, soaked in warm water until soft, squeezed dry then snipped with scissors into shorter lengths
90 grams carrot, roughly grated
25 grams dried cloud-ear mushrooms, soaked in hot water until soft, squeezed to remove excess liquid, then chopped
6 fresh water chestnuts, peeled, rinsed then chopped
2 large eggs
30ml Vietnamese fish sauce
1 tsp freshly ground black pepper
Fine sea salt
About 50 small, round rice paper wrappers
1 can of soft drink or 30 grams granulated sugar (optional)
Cooking oil, for frying
 

For the sauce and to serve: