Vietnamese
Asia Unplated
Ingredients
For the spring roll wrapper: 500g rice flour (clear packet with red writing, not boxed)
For the spring roll wrapper: 50g tapioca starch
For the spring roll wrapper: 50g plain flour
For the spring roll wrapper: 30g caster sugar
For the spring roll wrapper: 500ml water
For the spring roll wrapper: 1 egg white
For the spring roll wrapper: 10g vegetable oil
For the spring roll wrapper: spray oil for cooking
For the filling: 300g minced fatty pork
For the filling: 25g dried shredded woodear mushrooms, rehydrated in hot water for 30 mins
For the filling: 25g dried vermicelli, rehydrated in warm water for 15 mins
For the filling: 200g taro, grated
For the filling: 100g sweet potato, grated
For the filling: 150g carrot, grated
For the filling: 3 spring onions, green part finely chopped
For the filling: 50g shallots, finely chopped
For the filling: 1 egg yolk
For the filling: 1 tsp chicken bouillon powder
For the filling: 1/2 tsp salt
For the filling: 1 tsp white pepper, ground
For the filling: 2 tsp caster sugar
For the filling: 30 prawns, deveined and shelled with tails, size of a ring finger
To serve: butter or other soft lettuce
To serve: coriander
To serve: mint
To serve: Vietnamese mint
To serve: nuoc mam dressing
Method
For the wrappers: combine all dry ingredients and wet ingredients in separate bowls, then combine both and mix well.
Place a flat pan on medium heat and spray lightly with oil.
Pour some batter using a special tool (thin circular drizzle) over the pan until a thin layer of batter forms. Cook for 1-2 minutes.
Once firm to the touch, remove and repeat with remaining batter. Set aside under a tea towel to soften.
For the filling: combine all filling ingredients except the prawns in a mixing bowl.
Place one piece of spring roll wrapper shiny side down, fold it up 1/5th of the way, place 1/2 tablespoon of the filling onto the folded side.
Fold in the two sides to meet in the center. Place 1 prawn over the filling and roll upwards tightly. Seal the edge with water. Repeat until all wrappers and filling is used.
In a wok or deep pan on high heat, pour in enough oil to just cover springrolls. Place in spring rolls 5-6 at a time and cook for 2-3 minutes, continually turning.
Set aside on paper towel to drain.
To serve, wrap in lettuce leaves with coriander, mint, Vietnamese mint and nuoc mam dressing.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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