Here is a recipe that works quite well and I have used this for my class.I have heard of one method in which you place the rolls in cold oil and then fry for 20-30 minutes. Have never tried it for I think it would soak up the oil and be quite greasey at the end.
I also heard of brushing the rice paper rounds with an egg wash then waiting for it to soften about one minute. I never tried this either.
* Exported from MasterCook *
VIETNAMESE IMPERIAL ROLLS
Serving Size : 16
Amount Measure Ingredient -- Preparation Method
2 c Warm water
1/4 c Sugar
Sixteen 8-inch round dried rice paper wrappers
Peanut oil for deep-frying
Fresh mint leaves
3 tb Small dried tree ear
2 oz Bean thread noodles
1 lb Ground pork butt or Substitute Lobster meat, shrimp or crab meat or combine pork with seafood
4 Garlic cloves, finely minced
4 Shallots, minced
1 tb Fish sauce
1/2 ts Pepper
1 c Grated carrot
1 c Bean sprouts, tailed
1 Garlic clove, squeezed
-through a garlic press
1/2 tb Sugar
4 tb Fresh lime juice
3 tb Fish sauce
1 Fresh or dried red chile
-seeded, finely minced
3 tb Water
1 tb Finely grated carrot
In 2 separate bowls, soak the tree ears and the bean thread noodles
in warm water until soft and pliable, about 6 minutes. Rinse tree
ears and drain. Remove and discard any hard centers. Coarsely chop
and set aside, Drain the noodles and roughly chop into about 2-inch
lengths; set aside.
Mix together the pork, garlic, shallots, fish sauce and pepper. Add
tree ears, noodles, carrots and bean sprouts; mix together with your
Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish
sauce, chile and water; let sit at room temperature for at least 10
minutes, When ready to use, strain into a small bowl and add grated
carrot. Makes 1/2 cup.
To form spring rolls: Combine warm water and sugar in a wide shallow
pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a
second and immediate immediately place it flat on the counter or on a
wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens
to a pliable skin, about 1 minute, sometimes longer.
Using your hands, shape 3 tablespoons of filling into a tight compact
log, about 1-inch in diameter and 4 to 5 inches long. Place the log
along the bottom third of the wrapper. Roll the bottom edge over the
log, then roll it over the filling once more. Make sure the wrapper
is taut around the filling. Fold the outside wrapper edges inward to
enclose the ends. Roll up to seal. If there is a tear in the
wrapper, bandage it with a soften softened rice paper remnant.
Set rolls seam side down on a lightly oiled baking sheet and cover
with a damp towel. Continue making the remaining rolls.
To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat
fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd.
Fry for 10 seconds. Immediately increase heat to high (375F).
Continue to fry, turning occasionally, until golden brown, about 6 to
Remove rolls to paper towels to drain.
Cut fried rolls crosswise into 1 1/2-inch pieces . Dip into sauce and
enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of
coriander and mint. Dip into sauce and eat as a light lunch or part
of a multi course meal.
NOTE: If you're working ahead, place the rolls (unfried) on a tray
with a sheet of plastic wrap be between each layer, and refrigerate
them overnight, wrapped in plastic. Don't keep them longer than 1
day. Fried, cooled rolls may be sealed in airtight freezer bags and
frozen for up to 2 months. To reheat, thaw, place on a baking sheet
and bake at 350F for 10 minutes.
Makes 16 rolls.
PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g
saturated), 1 mg cholesterol, 90 mg sodium, I g fiber.
Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham
NOTES : The Vietnamese spring rolls are much smaller and more crisp than
the Chinese version. Unlike the Chinese spring rolls, they can be
rolled in the morning, then covered and refrigerated for several
hours before cooking. After cooking they will keep nice and crisp
in 150-degree oven for up to 3 hours. BTW you can substitute shrimp and crabmeat with more ground pork or chicken if you don't like seafood.