Spring rolls, fried rolls, or egg rolls. It doesn’t matter what you call them. They are the perfect bar food. They are also the perfect vehicle to use ingredients in the kitchen before they go bad. We have a “spring roll of the day” special at BarBacon, and this version with my homemade breakfast bacon sausage scented with earthy sage and fragrant ginger and paired with shrimp is one of my favorite combinations.
Place the wrappers on a plate and cover with a clean towel to keep them from drying out while you wrap each spring roll.
Arrange a spring roll wrapper in front of you in a diamond orientation. Place one portion of the sausage in the center in a horizontal line. Top the sausage with some of the carrots, a shrimp, and then 2 cilantro leaves and season with a salt and pepper. Brush the sides of the wrappers with the egg wash. Fold the bottom corner over the filling. Fold the left corner over the filling. Fold the right corner over the filling. Brush the rest of the spring roll wrapper with more of the egg wash, then tuck in the sides of the upper corner of the spring roll wrapper. This is to avoid overhang. Roll the spring roll upward, tightly, until the final remaining corner is wrapped and secured.
(To freeze: After rolling, dredge in cornstarch and tap off excess. Put on a sheet pan lined with parchment paper so that they do not touch each other and tightly cover with plastic wrap. Freeze until firm, then transfer to freezer bags. The rolls will keep, tightly wrapped, in the freezer for up to 2 months. To fry after freezing, go straight from the freezer into the hot oil as described below. Do not thaw first.)
In a medium Dutch oven, heat the oil until it reaches 325°F (165°C) on a deep-fry thermometer. Line a baking sheet with paper towels. Using a ladle or a pair of tongs, gently immerse a spring roll into the hot oil. Be very gentle so that the oil does not splash on you. Fry the spring rolls until they are golden brown and crispy, about 4 minutes. Remove and let drain on the prepared baking sheet. Serve with the Nuoc Mam Cham and garnish with cilantro.
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