Vietnamese Spring Rolls | TMix+
Starters, Suppers, Soups & Sides

Vietnamese Spring Rolls

Time: 2 minutes in the Thermomix; 2 hours prep, assembly & frying
Yield: 40

Spring rolls are a must in so many Asian cuisines and a great bonding dish to enjoy with your family or friends. You can get together, make a big batch and roll them together. If you want to cut back on time, frozen store-bought spring-roll pastry will work just fine. You can find the wrappers at good Asian grocers. They are also great for entertaining, as they can be made in advance and frozen. After rolling, put into zip-lock bags or an airtight container and freeze for up to three months.

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Vietnamese Spring Rolls
SPRING ROLL PASTRY
400 grams plain flour
700 grams water
2 eggs
2 teaspoons salt
FILLING
150 grams taro, peeled and roughly chopped
1 carrot (about 100 grams)
1 onion
1 clove garlic
300 grams chicken thigh fillets, skinless
250 grams raw prawns, peeled and deveined
10 grams dried mushrooms, rehydrated in cold water for 15 minutes then drained
½ tablespoon fish sauce
¼ teaspoon pepper
1 teaspoon salt
½ tablespoon cornflour
¼ teaspoon sesame oil
1 egg
vegetable oil for deep frying
Method
  1. For the spring roll pastry, place all ingredients in mixing bowl and mix 10 seconds/speed 5, then scrape down sides of mixing bowl and repeat 10 seconds/speed 5. Pour pastry mixture into a jug.
  2. Heat a small, non-stick, 20-centimetre frying pan on medium heat. With a pastry brush in one hand, pour a little mixture into the pan and, using the pastry brush, quickly brush the mixture to become a thin layer covering the pan. Allow to cook until smooth, slightly translucent and the edges start to curl up. Transfer to a clean plate and set aside. Repeat until all the mixture has been used up.
  3. For the filling, place the taro and carrot in a clean and dry mixing bowl and grate 3 seconds/speed 5. Set aside in a clean bowl.
  4. Place onion and garlic in mixing bowl and chop 3 seconds/speed 7 then scrape down sides of mixing bowl and mince Turbo/1.0.
  5. Add chicken and prawns then chop 10 seconds/speed 7, then scrape down sides of mixing bowl and mince 30 seconds/speed 7.
  6. Add drained mushrooms and the other remaining ingredients along with the reserved taro and carrots, then combine 20 seconds/Reverse/speed 3.
  7. To assemble the spring rolls, carefully separate the pastry sheets and place a sheet on a lean plate, then place about 2 teaspoons of filling 1 centimetre from the edge. Bring the spring roll pastry over the filling, tucking in the filling. Fold the sides of the spring roll into the centre and continue rolling until you reach the end. Seal the ends by dabbing with some water with your fingertips.
  8. Heat a wok or deep fryer to 190C and carefully drop the spring rolls in one by one. Fry for 3–5 minutes until golden. Drain spring rolls onto paper towels. We recommend frying in batches to prevent overcrowding.
  9. Serve immediately with Nuoc Mam Cham (page 126), fresh lettuce, Vietnamese herbs and mints.

AND... You can easily turn these spring rolls into a tasty meal by serving with rice vermicelli noodles.