This recipe is from my friend’s Vietnamese grandma. They are mouth-watering delicious! If desired, serve spring rolls with sweet-and-spicy nuoc cham.
Ingredients
For the filling:
- •175 grams (6 ounces wt) rice sticks (vermicelli)
- •680 grams (1.5 pounds) ground pork
- •15 ml (1 tablespoon) salt
- •15 ml (1 tablespoon) ground black pepper
- •30 ml (2 tablespoons) granulated sugar
- •15 ml (1 tablespoon) garlic powder
- •1 large white onion, diced and squeezed dried
- •10 grams (1/3 ounce wt) shredded carrots
- •1 large cabbage, thinly shredded
- •1 large jicama, shredded and squeezed dry
For the rolls:
- •Canola or vegetable oil, as needed
- •Lumpia (spring roll) wrappers, 25-30 count
- •Egg yolk, for sealing wrapper
Preparation
- For the filling: Break the rice noodles into large pieces. In a bowl of warm water soak the rice sticks until soft. Squeeze as much water out as you can.
In a large mixing bowl combine the pork, salt, pepper, sugar, garlic powder. Add the onions, carrots, and rice sticks. Add the cabbage, then the jicama. Mix well.
Heat 5 cm (2 inches) of canola or vegetable oil to 177°-191°C (350°F-375°F), checking the temperature with a thermometer. While the oil is heating, roll mixture in spring rolls.
To assemble the rolls, separate the wrappers before beginning. The spring roll packaging will have pictures to show how to wrap them. Add a dab of egg yolk at the top of each finished roll to seal it. Fry the rolls until golden brown and the pork is cooked through, about 4-5 minutes.