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Visit Dong Thap in lotus season, and you’ll encounter the local people making many delicious dishes from every part of the plant. These include lotus seed rolls, stewed black chicken with lotus root, grilled snake-head fish wrapped in young lotus leaves, or cooked rice with a handful of nutty lotus seeds added. The meal is completed with mixed vegetables picked from the garden and braised anabas fish with pepper.
Ingredients (serves 4)
- 16 pieces of square spring roll pastry
- 150g lean pork shoulder
- 100g peeled shrimp
- ½ carrot
- 50g lotus seeds
- 3 cloves purple onion
- ½ tsp. ground pepper
- ½ tsp. MSG (monosodium glutamate)
- ½ tsp. salt
- 1 egg
- Lettuce and herbs to serve on side
- 100ml hot water
- 2 tbsp. fish sauce
- 2 tbsp. sugar
- 2 tbsp. vinegar
- 1 tbsp. lemon juice
- 1 tsp. minced garlic
- 1 tsp. chili
- Process ingredients
- Peel then cut carrots into thin slices
- Mince purple onions
- Dice shrimps
- Mince or finely grind lean pork
- Steam lotus seeds then cut in half
- Put all the processed ingredients into a big bowl , add pepper and spices then mix together (do not over-mix)
- Spread out the spring roll pastry, at a sharp angle; put 2 tbsp. of the mixture on the surface. Fold the other 2 triangle edges then roll. Before folding the end of the roll, spread a little egg on the roll, then roll all the way. Repeat until you finish the filling and rolls.
- Heat cooking oil in a large pan over medium heat. Fry the rolls until golden brown. Take out and drain. Before serving, quickly fry the rolls again over high heat.
- Put the rolls on a plate; serve with lettuce leaves, dipping sauce and vegetable pickles.