These crispy green chili pork skin spring rolls are a vibrant and flavorful explosion, perfect for celebrating Tet or any special occasion. Imagine the satisfying crunch of perfectly fried pork skin, the zing of fresh green chilies, and the aromatic herbs all wrapped in delicate rice paper. This recipe elevates the classic spring roll, offering a unique and unforgettable culinary experience. The savory pork filling, subtly spiced and expertly balanced, is a testament to Vietnamese culinary artistry. Prepare yourself for a dish that will impress your guests and leave you wanting more.
Forget bland spring rolls! This recipe takes a classic and transforms it into something extraordinary. We'll guide you through each step, from preparing the flavorful pork filling to achieving that perfectly crispy pork skin and assembling the elegant rolls. Ready to learn how to make these irresistible treats? Let's get started!
Tools Needed
- Steamer
- Mold (optional)
- Knife
- Mixing bowl
- Scissors
Ingredients
- Raw ham: 400g
- Pork skin: 400g
- Peppercorns: 1 spoonful
- Ginger: 40g
- Garlic: 4 cloves
- Shallots: 5
- Green chili peppers: 20g
- Banana leaves
- Sugar: 2 teaspoons
- MSG: 1/2 teaspoon
- Seasoning powder: 2 teaspoons
- Fish sauce: 2 teaspoons
- Lemon
- Salt
- Water
Step-by-Step Instructions
Step 1. Prepare the Pork Skin and Filling
- Clean the pork skin by squeezing lemon and salt, then wash and drain.
- Roast peppercorns until fragrant.
- Mince garlic, shallots, and green chilies. Chop ginger.
- Boil pork skin for 20 minutes, turning occasionally, until cooked evenly. Check for punctures.
- Remove pork skin from water, wash again, remove white fat, and cut into 4-5cm pieces.
- Cut the pork skin into bite-sized pieces, not too thick or thin.
- In a bowl, combine minced pork, pork skin, peppercorns, minced garlic, shallots, and chilies.
- Season with sugar, MSG, seasoning powder, and fish sauce. Mix well until evenly seasoned.
Step 2. Assemble and Steam the Spring Rolls
- If using a mold, line it with banana leaves. Alternatively, prepare banana leaves for wrapping like a Banh Tet.
- Pack the seasoned pork mixture into the mold, alternating layers of chili and ham if desired.
- Cover the mold with banana leaves and secure with a pin or tie.
- Steam for 30 minutes over medium heat, turning halfway through for even cooking.
Step 3. Chill and Serve
- Let cool, then refrigerate for 8 hours or freeze for 4 hours.
- Remove the spring rolls from the mold.
- Cut and serve.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Using a mold makes the process faster and easier.
- Adjust seasoning to your preference.
- Serve with radish, pickled onions, Banh Tet, and Banh Chan for a complete Tet meal.
Nutrition
- N/A
FAQs
1. Can I make the spring rolls ahead of time?
Yes! You can prepare the filling and even assemble the rolls a day in advance. Store them covered in the refrigerator and fry them just before serving for optimal crispiness.
2. What can I substitute for pork skin?
While pork skin provides the best texture and flavor, you can try using crispy wonton wrappers or even thin potato chips for a similar crunch. The flavor will be different, however.
3. Where can I find fresh green chilies?
Most Asian grocery stores carry fresh green chilies. If you can't find them, you can substitute with a milder chili like serrano peppers, but adjust the quantity based on your spice preference.
These crispy green chili pork skin spring rolls are a testament to the delicious complexities of Vietnamese cuisine, bringing a unique twist to a beloved classic. Impress your friends and family this Tet with this flavorful and visually stunning dish. Enjoy the satisfying crunch and bold flavors that are sure to become a new tradition.