Good Morning Vietnam! - Best recipes I found

Pssssttt

So I went to a cooking school in Vietnam with one of the top chefs!

He is actually crowned to make "The Best Vietnamese Spring Roll  In Vietnam", I didn't believe him.

Then I tasted it.


BOOINNNNNGGGG~!~~~~


I could probably get hung for sharing this gold mine of a recipe, but i'm willing to put my spring roll butt on the line for you guys.

Ready?


VEGETABLE SPRING ROLL - 4 people


INGREDIENTS
*Filling
30g Glass noodle (soak in water for 5 mins then cut into lengths of approx 2 inches)
1Tbsp grated carrot
1Tbsp grated Taro

5-6 String Beans
1 dried ear mushroom (how gross does that sound, soak the ear in water)
1 Egg
1/2 tsp black pepper
1/4 tsp salt
5-6 rice paper sheets
Cooking oil (I love coconut for extra flavour)

Method
Make the filling by combining all the ingredients in a large bowl until well blended with egg yolk

To make a roll:
1. Soften the rice paper with egg white then add two tsp of filling on to the rice paper, in the bottom centre, roll tightly until half way then fold the edge inand continue rolling. 
2. Seal with egg white.
3. Heat the oil in a pan over a medium heat, you can check it is hot enough by placing a chopstick of wooden spoon into the oil, if it bubbles it is hot enough.
4. Gently lower the rolls into the pan and turn coniutnuously for 4-5mins until golden brown and crispy.
5. Remove and drain completely on paper towel

Serve with dipping sauce!


OMG!!! Honestly, I don't really like spring rolls, but traditional and much better for you and they were divine!

I have more recipes to come and can't wait to share my rice pancake with you tomorrow!

Stay tuned!

oh and book your trip to Vietnam and I'll hook you up with my Chef mate!

Di Kennedy