Something substantial to serve with drinks. From the Vietnamese Imperial Court. Spring Rolls with pork, prawn and crab no less. Fit for an emperor. Crisp, crunchy and delicious. And so easy to prepare.
All the work is in the preparation of the filling. Slice and dice. Sauté in a smoking wok. Cool. Now you’re ready to roll. The fun begins. Truly.
Take a wrapper. Position a heaped tablespoonful of filling on the diagonal. A tight wrap and roll. Away from you. Tuck in the sides as you go.
Soon you will have a plate full of these swaddled beauties. A quick dip into very hot oil for a crisp and crunchy finale.
Ready to be devoured with a sweet chilli dipping sauce. Deliciously naughty. But nice.
Imperial Spring Rolls With Pork, Crab and Prawns.
Makes 30 large spring rolls
2 packets large spring roll wrappers, available in the freezer section of any good Asian supermarket
500 grams minced pork
15 uncooked king prawns, peel, de-vein and cut prawn meat into roughly 1.5 cm dice
2 carrots, peeled, finely sliced carrots and cut into a fine julienne
1 cup finely sliced fresh black cloud ear fungus
1 small can crab meat
200 grams bean vermicelli
1 red onions, finely chopped
5 cloves garlic, finely chopped
thumb sized piece ginger, finely chopped
1 long red chilli, finely chopped
1 /4 chinese cabbage, shredded
6 long green spring onions, finely chopped
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon white sugar
2 tablespoons oyster sauce
30 spring roll wrappers
vegetable oil for deep-frying
sweet chilli sauce for dipping
PLACE vermicelli in medium heatproof bowl. Cover with boiling water; stand until just tender. Drain. Chop into 5 cm lengths.
HEAT 2 tablespoons oil in wok on high heat. Sauté onions until soft and translucent.
ADD garlic, ginger and chilli. Stir for about 2 minutes.
ADD pork and sauté until golden brown.
ADD carrots, green spring onions and cabbage. Sauté for another 1-2 minutes.
ADD prawn, crab, cloud ear fungus and lastly vermicelli. Mix all of the ingredients well and season with salt, pepper, sugar and oyster sauce.
SET aside to cool.
PLACE a rounded tablespoon of the mixture across the edge of a wrapper. Roll to enclose filling, folding in ends. Place on tray, seam-side down. Repeat with remaining mixture and wrappers. Place on tray in single layer.
HEAT oil in wok to a depth of 3 cm. Shallow fry spring rolls in batches until browned lightly and cooked through. Drain on absorbent paper.
SERVE with sweet chilli dipping sauce.