Vietnamese Street Food
These unusual rolls hail from the north of Vietnam, and are much heartier than the southern variety. The dish also borrows some French culinary ingredients, breadcrumbs and mayonnaise, and incorporates them into one of Vietnam’s most iconic dishes – the spring roll.
© 2019 Tracy Lister / Hardie Grant Books · Reproduced with permission. · Vietnamese Street Food by Tracey Lister and Andreas Pohl, £14.99, paperback, available at http://hardiegrant.co.uk/
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You Will Need
Add the lemongrass, ginger, peppercorns and salt to a saucepan of boiling water and boil for 5 minutes. Add the prawns and simmer for 3–4 minutes. Remove the prawns with a slotted spoon and set them aside to cool.
Return the water to the boil, add the squid and cook for 50–60 seconds. Remove with a slotted spoon and set aside. Add the fish and cook for 20–30 seconds, then remove and set aside.
Heat a little oil in a frying pan and fry the onion until translucent. Drain off any excess oil. Set aside to cool.
Peel the prawns and cut them into pieces the same size as the squid and fish. Combine all of the seafood, onion, mayonnaise and sugar in a bowl.
Dip a rice-paper wrapper in warm water for 1 second. Do not soak the wrapper as it will become too soft and tear when rolled. Place the wrapper on a flat surface. Wait for 20 seconds, then place a tablespoon of the seafood mixture on the bottom third of the wrapper. Bring the bottom of the wrapper up over the filling, fold in the sides and then roll up. Set aside, seam-side down, while you prepare the remaining spring rolls.
Break the eggs into a shallow bowl and lightly whisk in the milk. Place the breadcrumbs in a shallow bowl. Roll a spring roll in the egg mixture and then roll in the breadcrumbs. Place on a tray and repeat with the remaining spring rolls.
Heat the oil in a deep frying pan or wok and deep-fry the spring rolls in batches until golden brown. Remove and drain on paper towel.
Serve the spring rolls with the extra mayonnaise.