Today I made the Vietnamese spring rolls or at least half of them, the filling is all done and I still have at least enough for another thirty spring rolls. The filling is relatively easy to put together; it’s shredded carrots, ground pork, lump crabmeat, sliced black mushrooms, chopped onion, minced garlic, beaten egg, salt, pepper and rice threads. The tedious part is wrapping them in the rice wrappers. This time my hubby and my baby boy did the wrapping and they did a really nice job. I fried them in peanut oil and then the best part came; eating them. I love the difference in texture between the crispy spring roll and the lettuce and mint, it’s good to have your greens when you are eating deep fried food. I love the dipping sauce; a combination of fish sauce, minced garlic, water, sugar, red pepper flakes, and shredded carrot. The flavors are harmonious with the spring rolls, lettuce and mint, it overall effect is a symphony of exciting flavors in your mouth.
Tomorrow we will be having more of what is a great thing, yum yum.
laurieanichols 
My mouth is watering!
😀
I made some of these with friends once. It really is a group activity. Delicious though they are, I doubt that it is really worth the effort. Although we found making won tons even more of a fiddly hassle.
Which is why I only make them once a year, it keeps the allure for the family and it’s only one day of tedious work. 🙂 I haven’t made wontons yet, I made Japanese shumai, steamed shrimp and pork dumplings, that was a bit of work. They were quite tasty. 🙂
It does make me appreciate the effort done in the kitchens at restaurants!
Me too!:)
I don’t cook much but this looks like I missed a G R E A T Tasting meal! Bravo!
Thanks Jackie! It was delicious and a lot of work so the next time I’ll be making them again will be some time nex year lol! Your’re a sweetie 🙂