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Home Our Recipes Rolls Spring rolls with pork

BANH CHUNG

Bánh chưng is a traditional Vietnamese rice cake which is made from glutinous rice, mung beans, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy ...Read more

Spring rolls with pork

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Ingredients

- Minced pork (100g)
- Grated carrot (10g)
- Grated sweet potatoes (10g)
- 2 sliced shallots
- 2 glove of garlic (sliced)
- Some spring onion (cut into 2 cm long)
- ½ tea-spoon of salt
- ½ tea-spoon of black pepper
- ½ tea-spoon of sugar
- Rice-paper (choose the thinnest and flexible one)
- Cooking oil


Preparation

Mix the ingredients in a bowl (not cooking oil), then spread rice paper on a plate. Get a small amount of the mixture in the rice paper, then make one round and fold two ends, continue rolling till the end. Please lie the face down on the place to avoid opening.
• Technicality
The rolls are not loose or tight either. If it is loose, it will be open easily when frying.
If it is too tight, it will be hard to cook inside.
Cooking

Heat cooking oil in a wok till you can see burble coming up from the end of the chop-stick, slowly add the rolls in. Fry on low fire and turn it over very often until it gets yellow-brown color, it is done.

Homemade fish sauce
Put 3 gloves of garlic, half of large chili, one spoon of sugar in a mortar and crush it with a pestle till it gets well-combined, add 2 spoons of fish sauce, lime juice (one piece of lime), and 2 spoon of water.