In Vietnam, deep-fried spring rolls are mostly market and restaurant food. They can be made small or long, but either way, they’re eaten in the hand, wrapped in a lettuce leaf with some fresh herbs, served occasionally with vinegared carrots and cold cooked rice noodles.
You can assemble the rolls several hours ahead and refrigerate until you are ready to deep-fry. Once fried and drained on paper towels, they can be reheated in the oven or in hot oil.
Use either small round rice paper wrappers or wedge-shaped wrappers if you can. We like Red Rose brand best. If you can only find large wrappers, you will be making longer rolls, and fewer of them.
Yield: MAKES about 40 small rolls or 10 long rolls; serves 6 to 8
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© Ken for MobiPre.COM | mobipre's posterous
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