Dumplings, or cha gio, are a very popular and tasty appetizer. If you eat in Vietnamese restaurants, you’ve probably already tasted these wonders. After reading this article, you’ll be able to make them yourself at home!
What are vietnamese fried spring rolls?
Spring rolls, or nems are prepared by wrapping the filling in transparent rice paper (bánh tráng) and then deep-frying. The filling traditionally consists of minced pork, vegetables, black mushrooms and“glass vermicelli“. Disclaimer: Dumplings are not to be confused with spring rolls.
They are often served wrapped in lettuce and other herbs, with nuoc cham (also known as “nem sauce”) as a dipping sauce.
I recommend mint, Thai basil and coriander, but feel free to experiment. Tasting them this way really offers a nice contrast between the salty, fried egg rolls and the refreshing, crunchy herbs and lettuce.
The salty, sweet and tangy nuoc cham brings it all together! In my opinion, a large platter of egg rolls is the ultimate yin-yang Vietnamese culinary experience.
Vietnamese tip: Put a little mẻ in your nuoc cham for even more authenticity.
Another way to serve egg rolls is to cut each one into bite-sized pieces and put them in a Vietnamese bo bun noodle salad with nuoc cham as dressing. This is one of my favorite summer meals.
The Distinctive Feature of Shrimp Spring Rolls
Compared to my pork spring rolls and my chicken spring rolls, my shrimp spring rolls have two distinguishing features: a shrimp-based filling and less salt to compensate, as shrimp contain much more salt than chicken or pork
Tips for successful homemade egg rolls
Why are my egg rolls bursting?
There are several possibilities:
- Rice sheets or stuffing are too moist
- The oil was too hot. Caution!
- The egg rolls were too tight. Cooking not only causes the food to expand, but also releases gases/vapours which can increase the pressure inside the egg rolls.
- If the nems aren’t tight enough, they can’t withstand the pressure inside and open up.
Can I bake my egg rolls in the oven?
Yes and no. I recommend at least frying the first time, and then brushing them with a little oil before putting them in the oven. But it’s far from an ideal method, in all honesty.
Can I Cook the Shrimp Spring Rolls in an Air Fryer?
The answer is yes! The best results are obtained by frying the first batch in the traditional way, and then frying the second batch in the air fryer. BUT, you can do both with the air fryer and still get good results!
My chicken egg rolls stick when cooked
When cooking, if the nems stick together, don’t try to separate them or touch them – they will come apart on their own.
Does the stuffing have to be cooked first?
No! That would result in dry egg rolls. The filling will cook during frying
Shrimp Vietnamese Fried Spring Rolls
Matériel
- 1 Asian fried food
Ingredients
For egg rolls
- 50 g of rice vermicelli (or mung bean vermicelli) dry weight
- 450 g of shrimp peeled and chopped
- 190 g of carrots grated
- 30 g of black mushrooms sliced, rehydrated weight
- 30 g of shallots minced
- 1 clove of minced garlic
- 1 teaspoon of ginger grated
- 1 egg white
- 1 tablespoon of fish sauce
- 1 tablespoon neutral vegetable oil
- 1.5 teaspoon salt
- 1 pinch white pepper
- 1 teaspoon of sugar
For frying
- 1 L vegetable oil (for frying)
For wrapping the spring rolls
- 250 ml of water lukewarm
- 2 teaspoons of sugar
- 20 dried rice leaves (bánh tráng)
To serve
- Lettuce, Thai basil, cilantro
- Nuoc cham sauce
Procédé
Farce
- Soak the vermicelli in lukewarm water (fully immerse them) for 30 minutes. Drain well and cut into 0.5 cm pieces.50 g of rice vermicelli (or mung bean vermicelli)
- In a large bowl, mix the vermicelli, chopped shrimp, grated carrot, black mushrooms, shallots, garlic, egg white, ginger, fish sauce, neutral vegetable oil, salt, white pepper, and 1 teaspoon of sugar. Mix until everything is well combined.450 g of shrimp, 190 g of carrots, 30 g of black mushrooms, 30 g of shallots, 1 clove of minced garlic, 1 teaspoon of ginger, 1 egg white, 1 tablespoon of fish sauce, 1 tablespoon neutral vegetable oil, 1.5 teaspoon salt, 1 pinch white pepper, 1 teaspoon of sugar
To fold the egg rolls
- In a large shallow bowl or deep plate, dissolve 2 teaspoons of sugar in 1 glass of lukewarm water. This sugar, although optional, will help the spring rolls brown during frying.250 ml of water, 2 teaspoons of sugar
- To wrap each roll, dip a rice paper sheet in the sugar water for about 5 to 10 seconds, so that it’s completely immersed. Remove it quickly; it will still be firm but will soften very quickly.20 dried rice leaves (bánh tráng)
- Place about 40g of filling in a log shape on one side of the sheet. Fold the wrapper tightly over the filling (without leaving air bubbles) and roll the spring roll forward, making a complete turn. Press lightly on each end to flatten the sheet and gather the filling.
- Fold one side of the wrapper towards the middle of the spring roll, then do the same on the other side. Then roll the spring roll forward, tucking it in to avoid forming air pockets. The rice paper will seal itself, without needing to add other elements.
Cooling
- Once folded, transfer the spring rolls to the refrigerator and let them rest for at least 1 hour to dry and firm up. This step reduces the risk of the wrapper bubbling during frying.
- Take them out of the refrigerator 15 minutes before frying.
Cooking egg rolls
- Heat about 1 L of frying oil in a medium saucepan to 170°C (330F) (the oil level should reach a little more than half the sides). Fry the spring rolls in small batches, about three at a time, making sure they don't touch to prevent them from sticking before a crust forms.1 L vegetable oil (for frying)
- Use a metal skimmer to remove the spring rolls from the oil. Drain them on a wire rack and continue cooking while maintaining a stable oil temperature.
- When serving, fry the spring rolls a second time at 175°C (350F) for 1.5 to 2 minutes to make them golden and crispy. Double frying is essential!
- Serve the spring rolls with fresh lettuce, cilantro, Thai basil, and nuoc cham sauce for dipping.Lettuce, Thai basil, cilantro, Nuoc cham sauce
