1. To make the crab and pork filling, place all the ingredients except the crab meat in a large bowl and mix to combine. Check the seasoning by cooking off 2 teaspoons of the mixture in a small frying pan over medium heat or in the microwave for 30 seconds. Taste, and add more fish sauce or sugar to the mixture, if necessary, to balance the sweet and salty flavours.
2. Arrange the lettuce leaves and herbs on a large serving platter.
3. Let’s make spring rolls! Lightly spray a rice paper sheet with a little water, wiping off any excess liquid. Lay the rice paper sheet flat on a clean workbench. Spoon about 1 tablespoon of the filling in the centre of the rice paper and top with two teaspoons of the crab meat. Fold in all four sides of the rice paper to make a tight square. Repeat with the remaining rice paper sheets and filling to make 20 spring rolls.
4. Heat the oil in a large saucepan to 180°C (350°F) on a kitchen thermometer.
5. Working in batches, lower a few spring rolls into the oil and cook for 7–10 minutes, until golden and crispy. Remove using a slotted spoon and drain on a plate lined with paper towel.
6. Make the dipping sauce by combining the ingredients and 200 ml water in a bowl and stiring through until the sugar has dissolved. Makes 600 ml, the remainder can be kept in an airtight container in the fridge for up to 2 weeks.
7. Serve the spring rolls with the salad plate and nuoc mam. Place a spring roll in a lettuce leaf, top with a few herbs, then wrap it all up and dip in the nuoc mam.
Recipe from Street Food Vietnam by Jerry Mai, Smith Street Books, RRP $39.99
The Link LonkMarch 01, 2021 at 05:41AM
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Crab and pork spring rolls | Vietnamese snack recipes | SBS Food - SBS
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