Traditional Vietnamese Recipe - RAM QUẢNG (CENTRAL-STYLE FRIED SPRING ROLL)
20 shrimps - shelled
200 g pork belly thinly sliced
1 stem spring onion (white part only) minced.
2 Cloves garlic minced
1 bunch spring onion 100g cut into 3cm length
20 pieces spring roll pastry wrapper
1L of Vegetable oil for deep Instructions:
Season the shrimps with salt and pepper.
Season the pork with minced spring onion stem, minced garlic, salt and pepper. Make sure you slice the pork very thinly, to avoid undercooking the meat.
To roll, place one wrapper on a flat surface. Place one shrimp, one slice of pork and a piece of spring onion at one corner. Roll it diagonally starting from the corner. Stop at halfway and fold the sides inward. Continue rolling very tightly till the end. You can seal it using some egg white as glue.
Fill a dry and clean saucepan with at least 1 inch (3 cm) of vegetable oil. Heat the oil until it reaches 180°C Gently slide the rolls into the oil leaving some space between the rolls during the first few minutes so that they won't stick to each other.
Deep fry until the rolls turn golden brown on all sides. Then place them on paper towel to drain off the excess oil.
Serve with Vietnamese dipping sauce or sweet chili sauce.