Vietnamese Deep Fried Spring Roll Recipe

We got a bit carried away on Sunday night making these lovely golden parcels... and finished the whole "Wan Tan" skin packet... (I think there were 50?)

So anyways, the Boy wanted to make fried spring rolls, and once we got underway, realised that we had Wan Tan skin instead of Spring Roll skin (rice paper), decided to go full steam ahead anyway.

This is from a Vietnamese (fried) Spring Roll recipe, and it did turn out gorgeous!!

I took too many pictures and am too lazy to put them up and explained them all, so I did what all lazy people do, and compiled them into a single frame (most of it anyway).

So here are the ingredients:

Chicken (minced and marinated with Chinese 5 spice), 5 Prawns (de-veined and minced), Crab Meat (from a can), 1 Carrot (finely diced), 1 Celery (finely diced), 1 Onion (Finely chopped), Half a serving of Vermicelli (blanched and drained), and Button Mushrooms (diced)



Firstly, heat up some oil and then add the onions, followed by the chicken, prawns, crab meat and finally with the mushrooms.

Add in a mixture of 2 tablespoons of Oyster Sauce, 1 tablespoon of Soy Sauce, 1/4 cup of Chicken Stock and 1 teaspoon of Sesame Oil.

Remove and allow to cool.



Mix the diced celery, carrots and vermicelli together.

And when the cooked ingredients have cooled, add into the mixture and mix well.



I forgot to take a picture of the wan tan making process (as my hands were covered with corn starch)... but it's simple and just have fun!

We made all sorts of funny shapes =)

The Boy still insisted on making spring roll shaped wan tans (denial!)



Cook each wan tan until it turns golden brown, remove and drain on paper towels.

Deep Fried Crispies!!!



Golden Delight!!!



Very very very delicious!!!!!!!!!!!!!!!!!