How To Make Imperial Rolls

Vietnamese Imperial Rolls are the perfect food for appetizers or a full meal. Imperial Rolls are simple and easy to make and delicious.

1. Step 1: Mix all of your ingredients

   First, take your large mixing bowl and combine all of your ingredients. This includes the carrots, rice, crab meat, fish sauce, pork, and egg (set aside the rice papers for later). Once your ingredients are together mix them evenly by hand, then let chill in the fridge for 30 minutes-Overnight.

2. Step 2: Remove Stuffing from fridge

   After your filling has chilled in the fridge, remove it and let stand for 30 minutes at room temperature.

3. Step 3: Soak the rice paper

   While the filling is sitting out lets start the rice paper. Take one piece of rice paper and let it soak completely in hot water for about 2-3 seconds. Lay out the rice paper onto a paper towel for 1 minute or until the rice paper is soft

4. Step 4: Roll your Imperial rolls

   Now lets get rolling. Get about 1 tbsp of the pork stuffing on the rice paper. Shape and form the filling almost into a rectangle shape and the start to roll them into a tube shape. Press firmly with your fingers as your rolling so that nothing is loose and remains nice and tot. Just keep repeating this process until you have ran out of stuffing.

5. Remember, if it is your first time rolling an Imperial Roll its ok if it doesn't look perfect. It takes a lot of practice to roll the perfect Imperial Roll, just keep at it and you will get it down soon enough.

6. Step 5: Cook em up

   On high, heat vegetable oil in a deep pan, enough so that it just covers the rolls. Slowly put in the rolls in the hot oil (it should sizzle as you put them in), one at time, and enough so that they don't stick to one another. Don't overcrowd the pan. Fry for about 5-7 minutes, or until lightly golden and crisp.

7. You know the rolls are ready when you see tiny bubbles along the wrapping of the roll.

8. Step 6: Let cool and enjoy

   Once you have cooked a roll, transfer them to a plate covered with paper towels and let the excess oil drip off. Then just transfer to a serving plate and enjoy.