I call these ‘Autumn Rolls’ to make the distinction from the soaked rice paper sheets used to make fresh Vietnamese spring rolls. They are not nearly as difficult to make as they might seem. Always start with the sheet in a diamond shape (◊) as described below, and use your ‘glue’ to seal the whole thing shut.
The sheets used to make these crispy rolls are made with flour and usually bought frozen from Asian supermarkets. Do not use the rice paper sheets used for spring rolls as they cannot be fried (they kinda turn to plastic in hot oil!). Make up larger batches when the mood takes you and then freeze for an exquisite nibble when time is short. Delicious with either a light dipping sauce or sweet chili.
½ Cup Rice Vermicelli (crushed & soaked in boiling water)
1 Cup Carrot, grated
1 Cup Bean Sprouts, rinsed
2 Spring Onions, finely sliced
1 Cup ‘Chinese Greens’ (Pak Choi/Cabbage/Lettuce)
1 Tbsp Sesame Seeds, lightly toasted
1Tbsp Lime Juice
1 tsp Sesame Oil
1Tbsp Soya Sauce
1Tbsp Dhania, chopped
Salt and White Pepper to taste
Spring Roll Wrappers, thawed
Vegetable Oil for deep frying
For the ‘glue’:
1 Tbsp Flour
½ Cup Boiling Water
1. Soak noodles in water for 5-10 minutes and drain well. Combine with all other filling ingredients in a large bowl. Season to taste.
2. Make the ‘glue’ by placing flour in a small bowl. Gradually add boiling water to form a paste.
3. Take one spring roll sheet and place it on a board with one corner pointing to you i.e. diamond shape ◊. Place 2-3 dessertspoonfuls in the corner closest to you. Fold over and draw back towards yourself to keep shape. Roll over again to secure in place, fold over each side to envelop the filling and roll one more time leaving a lip at the end. Brush the corner with ‘glue’ and finish rolling.
4. Heat oil in a wok or saucepan. Fry Spring Rolls in hot oil turning occasionally until golden. Drain on kitchen towel and serve with a dipping sauce.