Julie Andrier reveals her spring roll recipe and ‘you’re not ready to go back to the industrial version’

Julie Andrier reveals her spring roll recipe and ‘you’re not ready to go back to the industrial version’

It is without a doubt one of the most popular Asian dishes. Originally from Vietnam, spring rolls have become an integral part of our eating habits. Instead of going broke at a restaurant or buying tasteless industrial products, what if you made them yourself? After all, these crispy rolls are very easy to prepare. With pork, chicken, shrimps or crabs… There are many toppings, one is tastier than the other. So which one to choose? On Instagram, Julie Andrieux shared a typical recipe that makes us salivate. ” What if we made our own spring rolls? I picked up the recipe in Vietnam, while filming in Halong Bay. The more truly you die! Go ahead, take the plunge, but know that you’re not ready to go back to production. ” warns the presenter of Carnets de Julie on France 3.

Spring roll recipe by Julie Andrieu:

Ingredients for 24 spring rolls:

  • About thirty lacy rice cakes
  • 300 g raw shrimp meat (count 1/3 of the total weight)
  • 300 g pork (preferably a fatty piece in the shoulder or loin area)

Vegetables:

  • 150 g carrots
  • 150 g bean sprouts
  • 150 g kohlrabi, green papaya or green pear
  • 1 tablespoon sugar
  • 2 green onions, chopped with part of the stem

Optional :

  • 10 g fragrant mushrooms (small brown mushrooms)
  • 300 ml frying oil
  • Crispy green lettuce leaf
  • coriander, mint

For sauce:

  • 5 cl of water
  • 2 tbsp lemon juice
  • 2 tbsp white vinegar
  • 2 tbsp sugar
  • Pepper
  • 5 ml nuok mam
  • Perhaps a few diced vegetables (carrots, turnips) sliced ​​and macerated in sugar.

Wash and clean vegetables.
Grate them on a coarse grater or chop.
Mix them with pork, shrimp and crab meat.
Add pepper, lightly salt, sugar, mix thoroughly

Unroll the rice cakes and place a strip of filling on the bottom quarter of the sheet.
Roll it up to cover the filling, then fold the sides over and roll up.
When all the spring rolls are ready, fry them for 10 minutes in oil at a medium temperature (170°).
If you are cooking them ahead of time, precook them for 8 minutes at 170°C, then 2-3 minutes at 180°C.

Wash and dry lettuce leaves and coriander.
Prepare the sauce by mixing all the ingredients in a bowl.
Serve nemy with coriander and lettuce, topped with dressing.

Advice from Julie Andrieu:

The richer the seafood spring rolls, the richer the lemon sauce should be.
Nuoc Mam should always be integrated at the end.
Pork base is needed because it gives softness and binder. The rest is up to you (chicken, lean fish, crab, etc.).

>Also learn: Juan Arbelaes delights us with a Japanese fried chicken recipe. A simple dish full of flavor