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Ankarsrum recipe

Ingredients

Nuoc Cham Sauce

  • 2 tbsp sugar
  • 1 tbsp fish sauce
  • A little hot water (about 2.5–3 tbsp) to dissolve the sugar, then top up with cold water
  • ½ cup water
  • 2–3 tbsp lemon juice
  • 1 tbsp garlic (finely chopped or pressed)
  • Finely chopped fresh chili, to taste

Vietnamese Spring Rolls

  • 500 g ground chicken (about 1 lb.)
  • 300 g raw shrimp (⅔ lb.)
  • 20 g (3/4 oz.) dried wood ear mushrooms, about 200 g (about 1 cup) hydrated
  • 20 g (3/4 oz.) dried shiitake mushrooms, about 70–100 g (¾ cup) hydrated
  • 200 g carrots (1½ cups), shredded
  • 130 g yellow onion (1 cup)
  • 2 × 40 g glass noodles, 200 g after soaking (2 cups soaked and cut)
  • spring onions
  • 1 egg
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • ½ tsp white pepper
  • ½ tsp salt
  • 1½ tbsp potato starch

Sealing paste

  • 1 tbsp wheat flour
  • 2 tbsp water

Spring roll wrappers (wheat), 8.5 inch (21.5 cm)

  • 8.5 inch (21.5 cm)

For serving

  • Fresh cilantro, mint, curly lettuce or other leafy greens, and rice noodles.

Spring Rolls

The perfect way to welcome spring! Make chopping and grating easier with the Ankarsrum grater.

Food
Food

    Follow these steps

    1. Soak the wood ear and shiitake mushrooms in hot water for 20–30 minutes.

    2. Soak the glass noodles in lukewarm water for about 15 minutes.

    3. Trim the mushroom stems if needed and cut the glass noodles into shorter lengths.

    4. Peel, devein, and roughly chop the shrimp.

    5. Finely chop the spring onions.

    6. Grate the carrots, yellow onion, shiitake mushrooms, and wood ear mushrooms using the Ankarsrum grater.

    7. Combine all ingredients and seasonings thoroughly in a large bowl.

    Rolling the Spring Rolls

    1. Place a spring roll wrapper with one corner pointing toward you.

    2. Add about ¼ cup (70 g) of filling in the center of the wrapper (about 5 to 6-inches long).

    3. Fold up the bottom corner, fold in the sides, and roll tightly upwards.

    4. Seal the edge with a little of the flour paste.

    Frying

    1. Heat plenty of oil to 350 °F (180 °C)(enough for the spring rolls to float).

    2. Fry for about 4 minutes, until golden and fully cooked.

    3. Serve immediately with nuoc cham sauce, fresh herbs, greens, and noodles.

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