Vietnamese Fried Crab Spring Rolls. How to make Vietnamese fried pork and prawn spring rolls. This crispy Vietnamese fried spring roll recipe uses a rice paper wrapper and includes all the. These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite.
These deep fried and crispy rolls are usually served with. Vietnamese fried spring rolls are surprisingly easy to make and filled with fresh, healthy ingredients such as pork and prawn (or chicken if you prefer!). Once you learn the technique of folding the spring rolls, you'll be able to whip up a batch in no time. You can cook Vietnamese Fried Crab Spring Rolls using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Vietnamese Fried Crab Spring Rolls
- Prepare 20 pieces of rice paper.
- Prepare 50 g of finely chopped crab meat.
- It’s 100 g of shrimps, shelled, deveined, patted dry with paper towels, finely chopped.
- You need 100 g of minced pork.
- Prepare 2 of eggs.
- You need 1 of shallot, finely chopped.
- You need of Chopped garlic, ¾ for frying garlic in the filling of the spring rolls, ¼ for mixing the dipping sauce.
- It’s of Bean sprouts.
- You need 1 of coil dry rice vermicelli noodles.
- You need 2 of shiitake mushrooms.
- It’s 2 of wood ear mushrooms.
- You need of Coriander, finely chopped.
- It’s of Sugar, fish sauce, salt, seasoning powder, vinegar.
- It’s of Lettuce, herbs.
Crispy and utterly delicious, they're perfect as a. There is a dish that can be served all year round, and present in almost every menu of Vietnamese restaurant abroad: A dish that is so famous that many locals of Vietnam assume it as their own specialty and give it their own name such as. Trova immagini stock HD a tema Vietnamese Fried Crab Spring Rolls On e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock. Add a few rolls at a time, but do not crowd.
Vietnamese Fried Crab Spring Rolls instructions
- First, soak the dry vermicelli coil and shiitake mushrooms, wood ear mushrooms in plenty of water. Then slice the vermicelli into 5cm pieces. Slice the mushrooms into small pieces..
- Whisk the eggs well then cook in a wok, tossing quickly with cooking oil or butter. If you use eggs for the filling of the spring rolls, they will be crunchier..
- Fry the garlic which will make the filling more flavorful and aromatic..
- Make the spring roll filling with minced crabmeat + some black pepper + chopped shrimp + chopped pork + bean sprouts + vermicelli + chopped shallot + shiitake mushrooms, wood ear mushrooms + fried garlic + chopped coriander + stir-fried egg. Add some black pepper, seasoning powder, sugar. Mix well. Use hands to stir well all the ingredients..
- Roll the spring rolls. I use the rice paper sheets bought in the North of Vietnam or Hue. Rice paper sheets are thin and chewy, mostly no need to brush water on when rolling without tearing the rolls. If you have beer, you can use it instead of water to brush on the rice paper sheets. Lots of fun and good smell as well. Hihi. In this step, the whole family can gather around and do it happily together. My child often makes round spring rolls like the ones of Hai Phong, very cute!.
- Fry the spring rolls. Add cooking oil to a wok, then add some salt. A tip from my aunt: salt helps prevent oil from splattering. But not too much salt, otherwise our spring rolls will be salty!.
- Mix the dipping sauce. While frying the rolls, you can mix the dipping sauce. Chopped garlic + chopped chili + 3 teaspoons of sugar + 4 teaspoons of vinegar or lemon juice + 1 cup of boiled water + 4 teaspoons of fish sauce. Remember to season again if desired..
- Serve with lettuce, herbs, dipping sauce. Perfect with a plate of pickles..
To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham. While I love fresh Vietnamese spring rolls, I am a huge sucker for crisp fried things. These crispy fried Vietnamese rolls are crispy with ground pork filling and served with a dipping sauce.