Spring Roll Fever!

Everyone knows that I'm obsessed with spring rolls. You can make crispy fried spring rolls, or fresh spring rolls with rice paper. I made crispy fried spring rolls with nuoc mam dipping sauce and lemongrass beef over vermicelli noodles this weekend, which is a perfectly tasty and healthy dinner.

INGREDIENTS
Spring rolls wrappers
Canola oil for frying

Filling:
1 lb ground chicken or ground pork
2 grated carrots
1 small grated onion
3 scallions, thinly sliced
1 cup of fresh bean sprouts
2 eggs
2 tablespoons of fish sauce
1 large garlic clove, pressed
pinch of salt
2 tsp sugar
black pepper



Mix the ground chicken with carrots, onions, bean sprouts and scallions in a bowl.
Beat the eggs in a separate bowl. Add fish sauce, garlic, salt, sugar, black pepper.
Add this mixture to the ground chicken mixture, using a fork to break up the meat.

You can get spring rolls wrappers in the frozen/refrigerated section of an Asian grocery store. If you have leftover wrappers you can wrap them in plastic wrap and put them in a zip lock bag and freeze them. Be sure to put them on a flat surface in your freezer so they don't get warped.

Roll the spring rolls using the following pictures as a guide.

TIP: The biggest mistake people make in rolling spring rolls is putting too much filling in the roll. I suggest using about 2 tbsp. of filling for each roll. Practice. Practice. Practice. You will get better at it, I promise.

Place 2 tbs of filling in center of spring roll wrapper

Tightly roll the bottom corner of the spring rolls wrapper

Fold in the side corners

Complete your roll and seal the top corner using a little bit of beaten egg

Voila! Congratulations you're spring roll is now ready to be fried.

Using canola or vegetable oil, fry your spring rolls in small batches until it they are brown and crispy, about 10 minutes.

TIP: Add a drop of water to your oil to test if it is temperature ready. If it sizzles instantly, then you're ready to go.