Crispy Vietnamese Spring Rolls

Michaela Campo, manager at Robin’s Restaurant (robinsrestaurant.com), Cambria.

Photography By Jennifer Olson | September 26, 2017

Ingredients

  • 1 cup plus 3 tablespoons canola oil, divided
  • 2 tablespoons sesame oil, divided
  • 1½ large carrots, grated
  • 1 teaspoon sesame seeds
  • 1½ cups shiitake mushrooms, sliced
  • 7 ounces  rm tofu, cut into matchsticks
  • 1 ounce dried vermicelli noodles
  • 1¾ cups green beans
  • 8 (7-inch-square) spring roll wrappers
  • 2 tablespoons hoisin sauce
  • Plum Ginger Dipping Sauce (recipe below)

Instructions

Heat 1 tablespoon canola oil and 1 tablespoon sesame oil in a sauté pan. Add grated carrots and sesame seeds and sauté 2–3 minutes. Set aside. In the same pan, heat 1 tablespoon canola oil and remaining tablespoon sesame oil, add shiitake mushrooms and sauté 3–4 minutes. Set aside.

Heat 1 tablespoon canola oil in pan and fry tofu, turning until light golden brown on all sides, about 1 minute per side. Set aside.

Heat 4 cups water to boil in a medium pot and cook vermicelli noodles 1½ minutes. Drain immediately, reserving cooking liquid in pot, and set aside. Return cooking liquid to a boil and add green beans. Cook 2 minutes, drain immediately and set aside.

Split cooked ingredients into 8 equal portions, placing each in the center of a spring roll square. Roll into 8 spring rolls, brushing a small amount of hoisin sauce on the seam to seal the wrapper.

Heat 1 cup canola oil in a frying pan over medium-high heat. Place rolls gently in the hot oil and cool until golden on all sides, about 3 minutes per side. Serve with Plum Ginger Dipping Sauce.

Plum Ginger Dipping Sauce

1 pound plums, pitted

1/4 cup water

1/8 cup rice wine vinegar

1/4 cup sugar

1 tablespoon sambal (available in well-stocked groceries or Asian markets)

2 tablespoon tamari

11/2 tablespoons grated ginger

1/2 teaspoon salt

1/4 cup red bell pepper, diced

2 tablespoons cilantro, chopped

1/4 cup seeded cucumber, diced

Place plums, water, vinegar, sugar, sambal, tamari, ginger and salt in a saucepan and simmer until fruit is very soft. Blend fruit mixture until smooth and return to stove, cooking over low heat until slightly thick. Allow to cool. Add cucumber, bell pepper and cilantro. Serve.

Ingredients

  • 1 cup plus 3 tablespoons canola oil, divided
  • 2 tablespoons sesame oil, divided
  • 1½ large carrots, grated
  • 1 teaspoon sesame seeds
  • 1½ cups shiitake mushrooms, sliced
  • 7 ounces  rm tofu, cut into matchsticks
  • 1 ounce dried vermicelli noodles
  • 1¾ cups green beans
  • 8 (7-inch-square) spring roll wrappers
  • 2 tablespoons hoisin sauce
  • Plum Ginger Dipping Sauce (recipe below)
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