S3 E37 Spring Rolls 2-Ways: Chinese and Vietnamese

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Chinese Spring Rolls and Vietnamese Spring Rolls -- what are the key differences? Erin really earns her pay this week by making both styles of spring roll for us, with no small amount of effort and frustration. The rolls themselves can be difficult to master so that they hold together, and the frying can be messy and stressful. But never fear -  Erin survived to tell the tale and has some suggestions for baking instead of frying. And man, they are all delicious! 

Chinese spring rolls are made with a filling of marinated pork, mushroom, carrot, bamboo shoots and other ingredients. They're wrapped in a spring roll wrapper and deep friend or baked.

Vietnamese spring rolls have a rice paper wrapper and a filling of ground pork, mung bean noodle, carrot, mushrooms and other ingredients. They're deep fried for a crispy-chewy bite we love.

We loved both of these spring rolls. It's really difficult to choose a favourite. They're quite different, from the approach with the filling, to the texture of the different wrappers.

Now, just because we happen to find deep frying a pain in the you-know-what, don't let that stop you from trying these spring rolls! Erin does recommend frying outdoors if you can, though, to keep the mess out of your kitchen. Or go with the baked Chinese rolls - find all the recipes below.   

   

Episode Links
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~ Chinese Spring Roll Recipe (Baked)
~ Vietnamese Spring Rolls Recipe (Fried)
~ How to Roll a Spring Roll
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Three Kitchens Podcast - a home cooking show
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