Spring rolls (or Nem, or Cha Ram) is a popular dish and has undergone a lot of modification. But whatever modification, its indispensable ingredient is black fungus or tree ear fungus. Because of its shape like an “ear of a tree”, it is called tree ear fungus, a very precious ingredient which can cure heart and blood diseases and is ranked first by doctors of Oriental Medicine. Nowadays, black fungus is an “easy-toplant” species; it is popular because it is planted in almost every part of our country. In many parts that specialize in exporting black fungus, such as Can Tho Province, Dong Nai Province, the checking of kinds of wood used to produce black fungus is very important to avoid using poisonous or spicy wood. Frequently the mushroom with large ears and thick texture is tougher and more gelatinous; the ones with many wrinkles and lumps at the end of its short stub are not delicious ones. Soak the black fungus in water until soft, cut them into short shoestrings and mix with the salmon stuffing to have the fragrance of the salmon blended with the crispiness of the black fungus; it is a wonderful way of enjoying life
SALMON SPRING ROLLSPrint This
- INGREDIENTS FOR SPRING ROLLS
- 200g dried salmon fillets
- 100g shiitake mushrooms
- 20g black fungus soaked to swell
- 100g pork paste
- 10g ginger
- 20g shallots
- 10g dried seaweed
- 15 sheets of rice paper
- 1g seasoning powder
- 1g ground black pepper
- 500ml cooking oil
- INGREDIENTS FOR SAUCE
- 25ml fish sauce
- 1ml lime extract
- 25g sugar
- 15ml water
- 5g minced garlic
- 2g minced red chili
- ACCOMPANYING INGREDIENTS
- 200g leaf vegetables
Preparation: Pat the salmon dry with paper towels, skin the salmon and dice it. Trim the ends off the black fungus, thoroughly clean them, drain them well in a colander, cut into small cubes; thinly chop the shiitake mushrooms. Chop the seaweed, mince the shallots. Cut the ginger into fine, short shoestrings.
Make the stuffing: In a bowl, marinate the salmon with 1g ground pepper, 10g ginger, 1g seasoning powder, 20g shallots together then put in 100g fresh pork combining with shiitake mushrooms, black fungus, and seaweed. Blend all the ingredients together.
Make the spring rolls: Soak each sheet of rice paper until it is pliable, arrange the stuffing and wrap it. Pour 50ml cooking oil into a frying pan and heat it. Slide each roll into the pan and fry until crisp and golden, take out and allow them to drain.
Make the dipping sauce: Put 25g sugar in a bowl together with 15ml water, 15ml fish sauce, 1ml lime extract, and stir until the sugar is completely dissolved. Taste again and then add 5g minced garlic and 2g minced chili.
Put the spring rolls on a plate; serve with vegetables and sweet and sour fish sauce.
The spring rolls should be fried until crisp and golden and pleasing to the palate; they should not have a fishy smell, the stuffing should be glutinous and flavorful.
Rice paper can be replaced with Pia rice paper.
Seaweed can be used to wrap sushi.
Do not add salt as the pork paste and seaweed are salty.
EFFECTS OF THIS DISH
This dish combines the effects of salmon, pork paste, shiitake mushrooms and black fungus; therefore, it helps foster the strength of the body, enhance energy, strengthen the body resistance, fight infection, stimulate digestion, reduce the body heat, reduce the poisoning, relieve constipation, enhance eyesight, beautify the facial skin, lower blood pressure, reduce bad cholesterol in blood, and reduce ureic acid in blood. Therefore, this dish is good for those who have asthenic body syndrome, decreased body resistance, bacterial infection, diabetes, high blood pressure, atherosclerosis (hardening of the arteries), high blood cholesterol levels, and obesity. It is beneficial for cancer patients, the elderly and children recovering from illness, those who lose appetite; those who have gout, joint pain, constipation, thirst, hot flashes and restlessness, impaired eyesight.
TRAN THI LAN ANH First Place Convention Center (Ho Chi Minh City) Runner-up in the Golden Spoon Awards 2013