I love Vietnamese spring rolls because they remind me of when I was a kid and my Grandma would cook them for us as a treat. My Grandma is the best cook in the world and it's because of her that I even know how to cook, she's my mentor.
I prepared everything after work last night, I started at 12AM and didn't finish till 4:30AM and there was still loads more to do today! I got to work as soon as I woke up....
I always have a cup of tea to wake me up. Spring Roll Pastry
The filling. Rolling, rolling, rolling.
I end up making 40 spring rolls! The end result.
Bun Cha Gio Thit (Vietnamese spring rolls, grilled pork with rice vermicelli)
How to wrap Spring Rolls.
I wanted to write down the recipe but I'm too full and lazy now. If you want to try to make this ask and I'll give you the recipe.
EDIT - 29/10/08
Vietnamese spring rolls
INGREDIENTS
Pack of spring roll pastry
For the filling
50g driedbean thread (cellophane) noddles, soaked in warm water for 15 minutes
25g dried cloud ear (wood ear) mushrooms, soaked in warm water for 20 minutes
350g minced pork
175g cooked crab meat or raw prawns (or both!)
2 garlic cloves, crushed
1 onion, finely chopped
2 tsp sugar or chicken powder
30 ml fish sauce
2 eggs
To make the filling, squeeze dry the noodles and mushrooms and chop in small pieces. Heat a pan, add oil and fry the garlic and onion until golden brown, add minced pork, crab meat/prawns and mushrooms, fry until cooked then add the noodles. Add the fish sauce, sugar and season with salt and pepper.
Let the filling cool down then add the eggs to the filling and mix. Warp about 2 tsp full of filling per spring roll pastry as above. Should make about 25 - 30 spring rolls.
Heat oil in a wok or pan. Make sure oil is hot enough by dropping in a small piece of bread; it should foam and sizzle. Cook the spring rolls in batches, turning them in the oil so they become golden all over. Drain them on kitchen paper and serve with mint leaves, coriander (cilantro), vermicelli noodles, lettuce and nuoc cham dipping sauce (4 garlic cloves, 2 red Thai chillies seeded both finely chopped, 1 tbsp sugar, juice of 1 lime, 40ml fish sauce, 20ml water mixed well).