Trio of Spring Rolls with Dipping Sauce
For the Crab and Prawn Rolls
For the Fried Mushroom and Sweet Potato Spring Rolls
For the Duck and Mango Rolls
For the Dipping Sauce
For the Crab and Prawn Rolls
1. Mix together the crabmeat and the vermicelli into a mixing bowl. Mix well and add the coriander root and then season with salt and pepper.
2. To prepare the papers: Dip rice paper sheets two at a time into cold water for 10-20 seconds and place on a flat clean surface.
3. Lay a couple of Perilla leaves one third from the bottom of each sheet making sure there is enough space on either sides to fold in the sheet. Then do the same on top with sweet basil leaves.
4. Put some of the crab mixture on top of the leaves with a couple of strands of red chilli and spring onion and some coriander. Then add three prawns on top.
5. Tuck in either sides of each sheet, lift the bottom edge up and over the filling, tightly roll the paper away from you, turning once.
6. Arrange three prawns end to end in a row on the rice paper, then roll another turn to enclose the prawns. Continue to roll as tightly as possible tucking in the sides until you have achieved a compact cylinder.
7. Arrange on a platter and serve with the dipping sauce.
For the Fried Mushroom and Sweet Potato Spring Rolls:
1. In a frying pan, heat the oil over a medium -high heat, And fry shallots, garlic and chilies. Then add carrot, sweet potato and shiitake mushrooms and continue to fry.
2. Next, add the Vietnamese essentials, finely chopped lime leaves, a dash of soy sauce and fish sauce.
3. Sauté for only approximately 3 minutes because you will need that bit of crunch from the vegetables.
4. Once it’s all cooked down, remove from the heat and allow it to cool, then simply top with some fresh, fragrant coriander.
5. Stir in the coriander. Allow to cool slightly before using this filling for the spring rolls.
6. Once the filling has cooled, place the spring roll wrapper on to a flat surface like a diamond shape.
7. For these spring rolls use a large 22 cm pancake to provide extra protection for the filling when cooking. And you need to roll the pancakes really tightly so that none of the mixture escapes.
8. Put some of the filling into the centre. Make sure you have do not put too much as you will need some space between each ends. Fold the sheets in from left to right and then fold in the bottom edge, you would have formed an envelope.
9. Tuck in the filling tightly then roll over to form a tight cylinder with no holes on the sides. Continue to make as many spring rolls until all the filling is over.
10. Heat the oil in a wok or fat fryer up to 180°C.
11. Drop in the spring rolls in batches and fry for 2-3 minutes until crispy and golden. Serve on the platter with the dipping sauce.
For the Duck and Mango:
1. Take a couple of rice paper sheets and dip them into cold water for 10-20 seconds, place on a clean surface and wipe off any excess moisture. The paper should become pliable.
2. Now lay a radicchio leaf over each sheet one third from the bottom of the sheet, making sure there is enough space on either sides to fold in the sheet.
3. Next lay on each a lettuce leaf flatten it by cracking its rib, then a few mint leaves.
4. Now place some of the duck with a few juliennes of mango, spring onion and a couple of strands of chilli.
5. Fold in both sides of the rice paper, then lift the bottom edge up and over the filling, tightly roll the rice paper away from you tucking in the sides.
6. Keep repeating the same for all the rice paper sheets until you have used up all the filling.
7. Arrange on a platter. Serve with the dipping sauce.
For the Dipping Sauce:
1. Mix together all of the ingredients into a mixing bowl and set aside. Allow to infuse for a while. This can be made in advance before starting on the spring rolls.