Vietnamese spring rolls


Spring is finally here & I think it is the perfect time to giới thiệu this recipe for risol bihun - vermicelli spring rolls, Indonesian street hawker style :D

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Risol Bihun - Vermicelli Spring Rolls

What you need

One thing that is typically true for all sort of street food is that the ingredients are usually dirt cheap. When I was a kid, one risol was only Rp 100,- (about US$ 0.01!). I am sure it is much more expensive now, but I am willing lớn bet that it is still nowhere close to US$ 1.00 even today. With that in mind, you need spring roll skins, rice vermicelli (super important, don’t get the mung bean one), carrot, celery (Chinese variety if possible), shallot, garlic, ground ebi (dried shrimps) such as this one, salt, sugar, pepper, và turmeric.


Risol Bihun - Vermicelli Spring Rolls

Two-step cooking process

Preparing risol is a two-step cooking process. First you need khổng lồ fry the vermicelli. A wok, or a large cast iron skillet is perfect for this job. You can tweak the seasonings for your vermicelli, but make sure you kết thúc up with dry fried vermicelli since even a bit of liquid will make soggy risol. The second step is to wrap the fried vermicelli in spring roll sheets. I try to stuff as much as I can per sheet & I kết thúc up with 16 rolls. If you are more conservative, you can easily kết thúc up with đôi mươi or even 24 rolls. Finally, deep fry the wrapped vermicelli rolls until golden brown.

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Risol Bihun - Vermicelli Spring Rolls

Chili sauce or bird eye chilies

If you were lớn buy risol from street hawker, you will definitely be presented with a bunch of bird eye chilies along with your order of risol. That’s because you are supposed to lớn take a bite of risol, then a bite of chili, và so on. If you think that is a bit too much, you can pair your risol with your choice of chili sauce instead. If you are in the State, sriracha should be a good choice. Or if you are incline to lớn make your own Indonesian style chili sauce, give this easy sambal lampung a try :)


Risol Bihun - Vermicelli Spring Rolls

Risol Bihun - Vermicelli Spring Rolls

5.0 from 5 reviews

Author: Anita Jacobson

Categories: Snack

Cuisine: Indonesian

Ingredients: Noodles

Prep Time: 1 hour

Cook Time: 30 mins

Total Time: 1 hour 30 mins

Serves: 16-24

Print Recipe


4 tablespoon oil50 gram shallot, thinly sliced4 cloves garlic, minced100 gram carrot, julienned50 gram Chinese celery (or standard celery), thinly sliced1 teaspoon sugar2 khổng lồ 3 teaspoon salt1/4 to 50% teaspoon ground pepper1/2 teaspoon ground turmeric (optional)Accompanimentbird eye chilieschili sauce, such as sriracha


Heat oil in a wok over medium high heat. Sauté shallot & garlic until fragrant, then địa chỉ ground dried shrimp, carrot, and celery. Stir to mix well. Season with sugar, salt, pepper, and turmeric. Phối well.Reduce heat khổng lồ medium, then địa chỉ vermicelli khổng lồ the wok, và stir with large chopsticks (or tongs) until fully cooked. Taste test và adjust salt/sugar/pepper as needed.Turn off heat & transfer the cooked vermicelli to a large mixing bowl and let it cool to lớn room temperature.Take a piece of spring roll skin, heap about 1/4 cup of cooked vermicelli at the center, and wrap. You can seal the skin with either water or egg white. Repeat until all cooked vermicelli is used up.Heat a pot of oil for deep frying. Once the oil is hot và shimmering (~ 170 Celsius / 340 Fahrenheit), fry the spring rolls, in batches, until golden brown.Set aside over wire rack lớn remove excess oil.Serve immediately with bird eye chilies or your choice of chili sauce