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One of our son’s favorite meals is the Vietnamese spring roll, as a pre-birthday celebration, I got into the kitchen this morning and whipped up a batch of about 60 spring rolls. He was so happy and boy, did he put a dent into the 60, we bought him an ice cream cake, but we never got that far, he got his favorite food and he didn’t want to know anything else.


The spring rolls aren’t hard to make, they’re just time consuming, wrapping the filling with rice crêpe papers and then frying them in peanut oil. The filling itself comes together fairly quickly; two finely diced onions, four minced cloves of garlic, 15 grams of reconstituted Chinese black mushrooms sliced, 60 grams of grated carrots, 50 grams of reconstituted rice bean threads, 250 grams of crab meat, 500 grams of ground pork, salt, pepper and a teaspoon of fish sauce and three beaten eggs to bind the filling. Once the rolls are fried, you serve them with lettuce and mint, dipping them in a Vietnamese dipping sauce called Nuac Man, 1/3 of fish sauce, 2/3 water, some minced garlic, grated carrot, a teaspoon of sugar, lemon juice and a dash of red pepper flake. The different flavors and textures all come together to make a singular taste which is almost addictive, they’re hard to stop eating once you start.

Our son was very happy, we have leftovers so we know he’s coming back very soon.