Crispy Mealworm Vietnamese Roll

Serves: 4 Persons
Preparation time: 40 minutes
Cooking time: 1 hour
Techniques: Deep frying, julienne cut


  1. In a medium mixing bowl, whisk together the buttermilk and egg. Set aside.
  2. In another bowl, combine flour, salt, pepper and cayenne, set aside.
  3. Toss the mealworms in the spiced flour mixture and roll them around, making sure they’re covered but not clumpy. Pick out the mealworms with a slotted spoon or fork, shake off excess flour.
  4. Submerge them in the buttermilk-egg wash, soaking completely.
  5. Stir gently to make sure they are completely smothered, then recover the mealworms with a slotted spoon.
  6. Toss the soaked mealworms back in the spiced flour mixture and roll them around, making sure they are completely coated, but not sticking together.
  7. With the mealworms in a sieve, fry for about 1 minute in the deep fat fryer, or until crispy and golden. Remove from oil and put on paper towel, patting off excess oil. Repeat until mealworms are all fried.
  8. Toss some extra salt and pepper on while they’re still hot.
  9. Wash and julienne all vegetables except the lettuce.
  10. Place a tablespoon of mealworms in a lettuce leaf and wrap into a narrow spring roll shaped bundle. (This will be the center of your spring roll).
  11. Spread your wet rice paper sheet on a cutting board.
  12. Place a selection of herbs down first, followed by some noodles, a selection of vegetables and your lettuce wrap (Do not over fill).
  13. Start the roll by folding the back of the rice paper over the front, firm enough to make a tight roll, but not so firm that you rip the delicate rice paper.
  14. After you have rolled some of the rice paper over the ingredient bundle and started to roll, fold the outside edges over. Hold the roll firmly as you do this.
  15. Continue to roll until complete, set aside.
  16. Dipping sauce: Mix all ingredients together and serve.