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Crispy Vietnamese spring rolls, known locally as "Gỏi cuốn" or "Chả giò," are a beloved staple in Vietnamese cuisine. These delightful rolls are not only a popular appetizer but also a vibrant representation of the country's culinary traditions, showcasing a harmonious blend of flavors, textures, and colors. Traditionally enjoyed as a street food delicacy, they are often served at family gatherings, celebrations, and restaurants, making them an integral part of Vietnamese culture.

Crispy Vietnamese Spring Rolls

Discover the irresistible charm of crispy Vietnamese spring rolls, a staple in Vietnamese cuisine loved for their crunch and vibrant flavors. With a variety of fillings including shrimp, pork, or vegetables, these delicious rolls cater to every palate. Learn how to create your own at home with this detailed recipe, from choosing the right ingredients to mastering frying or baking techniques. Perfect for gatherings or a cozy family meal, these spring rolls will surely delight your taste buds.
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Ingredients
  

1 cup rice vermicelli noodles

8-10 rice paper sheets

200g shrimp, peeled and deveined

100g ground pork

1 cup shredded cabbage (green or red for color)

1 medium carrot, julienned

1/2 cup fresh bean sprouts

2 scallions, finely chopped

2 cloves garlic, minced

1 tablespoon fish sauce

1 teaspoon sugar

Salt and freshly ground pepper, to taste

Vegetable oil, for frying

Fresh herbs (such as mint, cilantro, or Thai basil) for garnish

Instructions
 

Cook the Noodles: In a medium pot, bring 4 cups of water to a vigorous boil. Add the rice vermicelli noodles and cook for 3-4 minutes or until they are tender but still firm. Drain the noodles in a colander and rinse them under cold running water to stop the cooking process. Set them aside.

    Prepare the Filling: Heat a splash of vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Incorporate the shrimp and ground pork into the skillet and cook until the shrimp turns pink and the pork is no longer pink, about 5-6 minutes. Season the mixture with fish sauce, sugar, salt, and pepper. Stir in the shredded cabbage, julienned carrot, and bean sprouts, continuing to cook for an additional 2-3 minutes to soften the vegetables slightly. Remove from the heat and allow the mixture to cool for a few minutes.

      Assemble the Spring Rolls: Fill a shallow dish with warm water (about 100°F/38°C). Dip one rice paper sheet into the water for 15-20 seconds or until it becomes pliable but not too soft. Carefully lay the moistened sheet flat on a clean surface. Place approximately 2-3 tablespoons of the filling at the bottom edge of the sheet, then add a small handful of the cooked vermicelli noodles and a sprinkle of chopped scallions on top.

        Roll: Starting from the bottom edge, fold it over the filling, then tuck in the sides securely before rolling it tightly toward the top edge. Ensure it's sealed well to prevent any filling from escaping. Repeat this process for the remaining rice paper sheets and filling.

          Fry the Rolls: In a deep pan or a fryer, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C). Gently place a few spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry them for approximately 3-5 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer the cooked rolls to a plate lined with paper towels to drain excess oil.

            Serve: Arrange your crispy spring rolls on a serving platter. Garnish with fresh herbs such as mint or cilantro for a vibrant touch. Offer dipping options like soy sauce, hoisin sauce, or create a homemade sauce by mixing equal parts hoisin sauce and peanut butter for a delicious alternative.

              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings

                - Presentation Tips: For an attractive display, serve the spring rolls standing upright in a jar or laying on a bed of lettuce. Add wedges of lime for an extra zing.