At last. A series on something other than crocodile and mi quang!
I have a few spring rolls that we 'roll out' for different purposes. I'll post the recipes one by one.
Here in Vietnam almost everything is rolled in something. Rice paper, rice noodle, lettuce, mustard leaves, rice pastry – the list goes on.
The variety is incredible, starting off with 'goi cuon' salad wraps through to the crispy wee fried things, with a million flavours, shapes and textures in between.
Vietnamese spring rolls are usually rolled in rice paper, although there is a crispy 'net' version of pastry which absolutely rocks.
The rest of Asia uses a wheat based spring roll pastry, smooth, pliable and supple, often sold frozen. TYJ brand is a common and popular brand, and what we used here.
The spring rolls featured today are made from three different types of fish fillet, some nori seaweed, and spring roll pastry.
If you use a white fish that can be served underdone, like hiramasa kingfish or nice snapper, you can cook all fish to medium.
A wasabi dip would be great with this, or soy, or a lemon saffron marmalade also works well.
To make 30 spring rolls (10 portions)
150g white fish fillet
150g tuna fillet (sashimi quality)
150g salmon fillet
1 nori seaweed sheet
30 spring roll sheets
- Cut the fish into small fingers, about 10 grams each, the length of the spring roll required
- Wrap each piece in a very small piece of nori as pictured. Keep all fish seperate in their own piles
- Take one piece of each fish, hold together, and roll with spring roll pastry, sealing the final corner with beaten egg
- Keep in the chiller topped with a damp, but not wet cloth
- Deep fry until golden at 180 degrees C in clean fresh oil without any smell. NOT olive oil.
General rules for spring rolls:
The crispy ones need to be hot, fresh and tasty.
This means cooking to order, at the very last minute, then draining well in the basket after frying, and resting on absorbent paper to pick up any remaining oil.
You also have to fry hot, quickly, and preferably once only to stop excess oil being absorbed.
Frying at around 180 degrees C means crisp, golden spring rolls.