Saturday, April 5, 2014
Red Neck Vietnamese Spring Rolls with Fish Sauce Dipping
- 4 sausage patties ( I used chicken sausage)
- 1 stalk of green onion
- 1 medium carrot
- 1 egg
- 1 pack of spring roll wrapper (available at Asian grocery stores).
- Use phyllo as a substitute but watch the heat carefully and use very low heat as phyllo quickly burns.
Fish sauce dipping
- 1/4 cup of fish sauce (available in your grocery stores or on Amazon)
- 1/4 cup of agave
- 1/2 cup of water
- 1 tablespoon of lemon juice or vinegar
- 1 tablespoon of sambal chili (available in your grocery stores or on Amazon)
A quick Americanized version of a Vietnamese classic. This recipe uses the majority of the traditional ingredients, sprinkled with some breakfast leftovers and is inspired by my picky red neck hubby who likes good food but doesn't like helping me cook it.
In a big bowl, add 4 finely crumbled sausage patties, 1 julienne carrot and 1 chopped up stalk of green onions. Mix an egg into the bowl to bind ingredients. Lay out spring roll sheets with one of the corners pointing towards you. Add filling and wrap like it's a burrito. Dip the corner left out into water and seal. Lightly fry up rolls with sealed corner side first until golden brown. Enjoy with some yummy nuốc mắm (fish sauce dipping).
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