Crispy Fried Spring Rolls | Cheun Yaw Khao
Looking for a delicious and crispy spring roll recipe to add to your collection? Try making the Lao version, known as Cheun Yaw Khao! In this step-by-step tutorial, you'll learn how to make these mouthwatering fried spring rolls from scratch using simple ingredients and easy-to-follow techniques. Follow along as I guide you through the process of rolling, frying, and serving these delectable appetizers. Whether you're a seasoned chef or a novice in the kitchen, this video has everything you need to make the perfect Cheun Yaw Khao spring rolls every time!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ cup dried black fungus
- 1 bundle mung bean noodles
- 10 oz vermicelli noodles
- 1 cup carrot, grated
- 1 cup taro, grated
- 1 lb ground chicken thigh
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp msg
- ½ tsp salt
- Wrap with: lettuce, rau rum, and shiso leaves
- ½ cup of sugar
- 1-1/2 cup of water
- 1 clove of fresh garlic
- 2 fresh red chili, bird eye type
- ¼ cup of peanut powder
- ½ lime
- 4 tablespoons of fish sauce
Instructions
- 1
Prepare the black fungus by adding hot water to it and letting it bloom for about 5 minutes. Drain the water and stack the fungus on top of each other. Thinly cut it into small pieces.
- 2
Add hot water to the mung bean noodles and gently mix as the noodles slowly cook for 1-2 minutes. Drain the water and cut the noodles into small pieces with scissors. Set aside.
- 3
Cook the vermicelli noodles for 3-5 minutes depending on the thickness. Once done, put them through a strainer and rinse them under cold water a few times. Pinch a small amount, wrap it around your other finger, and carefully place it on a strainer.
- 4
Prepare the carrot by peeling the skin off and then using a grater to get small thin slices. Similarly, carefully cut the skin off the taro and grate it into thin slices.
- 5
In a large bowl, mix the ground chicken, black fungus, mung bean noodles, grated carrot, grated taro, oyster sauce, fish sauce, MSG, and salt. Mix well with gloves on.
- 6
To wrap the rolls, submerge a small rice paper in water quickly and make sure all sides are wet. Wet four pieces and wait for a minute until soft. Scoop a tablespoon amount of the meat mixture and place it on the edge of the rice paper. Fold it towards the middle, making sure there are no air pockets. Bring in the left and right side and then fold it closed.
- 7
Heat the oil to 325F and gently place a few rolls in the oil. The rolls may stick to each other in the beginning, so separate them carefully with chopsticks. Cook for about 8-10 minutes until golden brown.
- 8
Put the rolls in the fridge overnight and then flash fry them at 375F for 2 minutes.
- 9
Cut the rolls into small bite-size pieces and then make the wrap with lettuce, shiso, raw rum, noodles, and a piece of the roll. Dip it into the sauce for extra flavor. Enjoy!
- 10
In a small saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns golden brown.
- 11
Carefully add water to the caramelized sugar while stirring constantly to prevent it from clumping. Continue to stir until the sugar dissolves and the mixture becomes smooth.
- 12
Remove the saucepan from the heat and let the caramelized water cool for a few minutes.
- 13
Meanwhile, use a mortar and pestle to crush the garlic, black pepper, and roasted peanuts until they are finely ground.
- 14
Add the caramelized water to the mortar and mix well with the ground garlic, black pepper, and peanuts.
- 15
Squeeze lime juice into the mixture and add the fish sauce. Stir until everything is well combined.
- 16
Taste the sauce and adjust the seasoning as necessary by adding more lime juice or fish sauce.
- 17
Serve the sauce with your desired dish, such as spring rolls or grilled meat, and enjoy!