Vietnamese Spring Rolls

Step 1

Soak the mung bean vermicelli in water until soft. Drained.

Step 2

Cut the chicken breast meat, shrimps and onions into small cubes

Step 3

Cut the carrots and yam bean into fine julienne by hand or with a mandolin.

Step 4

Cut the scallion into small pieces

Step 5

Heat up the oil in a saucepan or wok, stir-fry the chicken meat until cooked.

Step 6

Add the shrimps, and continue to stir-fry until it is cooked. Remove from heat.

Step 7

Mixed the shrimp and chicken with all the remaining ingredients.

Step 8

Place the wrapper with one of the corners near you, like a diamond, on a clean and dry surface.

Step 9

Place about 20-25g of filling on the wrapper, slightly off center but near to you.

Step 10

Fold the corner nearest to you over the filling. Roll it tight.

Step 11

Fold the left and right corner to the center.

Step 12

Place a dollop of cornstarch slurry or egg liquid on the tip of the remaining corner.

Step 13

Roll the spring roll away from you like making a burrito. Let the cornstarch slurry or egg liquid to act as gum to secure the seal at the folding.

Step 14

Place a large piece of plastic sheet on a shallow pan.

Step 15

Place the spring roll seam side down on the plastic sheet.

Step 16

Cover it with another plastic sheet and keep it in the freezer until the spring rolls are frozen.

Step 17

Remove the frozen spring rolls and store it in a freezer safe container.

Step 18

Heat up the oil in the deep fryer or wok to 350°F/175°C.

Step 19

Deep fried the spring 5 minutes until they turn golden brown.

Step 20

Prepare the dipping sauce

Step 21

Mix all the ingredients in a small pot.

Step 22

Heat it up until the sugar is dissolved.