In the Netherlands there are these street stalls that sell so called Vietnamese spring rolls. I have no idea whether these are genuinely Vietnamese, but they are delicious none the less.
The stall in our area isn’t around very often, but I do need my spring roll fix every now and then. So I tried to recreate them and am pretty pleased with the result. The spring rolls at these stalls usually have very little meat and a lot of vegetables and glass noodle filler. I do like them like this, but if you like them more meaty just adjust the measurements. The recipe is very forgiving.
With this recipe I made 12 spring rolls. I used large spring roll sheets that come in packs of 40. Defrost well ahead of time, so they’re easier to separate. Unused sheets can go back into the freezer.
For a vegetarian version, replace the chicken stock with vegetable stock and use crumbled tofu instead of ground chicken.
This recipe uses a bit of Maggi seasoning, but you could replace this with a bit of soy sauce.
- 200gr ground chicken
- 1 medium onion, finely chopped
- 1 garlic clove, chopped or grated
- 1 medium carrot, into thin stips/julienne
- 5 napa cabbage leaves, washed and cut into strips
- 50 gr glass noodles
- 1 1/2 Tbs celery leaves, finely chopped
- Small dash of Maggi seasoning or soy sauce
- 1/2 chicken stock cube, crumbled or chicken stock powder
- Freshly ground black pepper
- 12 spring roll sheets (or more)
- Oil for frying
Prepare the vegetables and herbs in advance and soak the glass noodles in hot water.
Fry the ground chicken in a bit of oil and loosen the meat into little pieces. Once cooked add the onion, carrot and garlic. Once the onion has softened, add the napa cabbage.
Wilt the cabbage until most of the moisture has evaporated. Season with Maggi Seasoning, the crumbled chicken stock cube, freshly ground pepper and the chopped celery leaves.
Drain the glass noodles and add to the filling. If there is still a bit of moisture in the pan, let this evaporate some more on a low heat. Turn off the heat and leave to cool.
Rolling the spring rolls
Loosen a sheet and let the pointy end point towards you. Spread about 3 tablespoons of filling below the center of the sheet. Fold the bottom over the filling and tighten a bit. Roll the spring roll and fold in the sides about halfway. Before closing it completely lightly moisten the top end to seal the spring roll.
Fry the spring rolls in batches for a couple of minutes at 360°F/180°C until golden. Drain on paper towel and let them cool slightly before eating.
You can store unfried spring rolls in the freezer.
Love them as a side dish or as a snack with some sweet and sour spring roll sauce.