{"id":30415,"title":"Shrimp Fried Vietnamese Spring Rolls","modified":"2025-02-18T15:53:45+01:00","plain":"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!  \n\n\n\nWhat are vietnamese fried spring rolls?\n\n\n\nSpring rolls, or nems are prepared by wrapping the filling in transparent rice paper (b\u00e1nh tr\u00e1ng) 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.  \n\n\n\nThey are often served wrapped in lettuce and other herbs, with nuoc cham (also known as \"nem sauce\") as a dipping sauce.\n\n\n\n\n\n\n\nI 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. \n\n\n\nThe 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. \n\n\n\nVietnamese tip: Put a little m\u1ebb in your nuoc cham for even more authenticity.\n\n\n\nAnother 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. \n\n\n\nA Delicious Homemade Bo Bun\n\n\n\nThe Distinctive Feature of Shrimp Spring Rolls\n\n\n\nCompared 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\n\n\n\nTips for successful homemade egg rolls\n\n\n\nWhy are my egg rolls bursting?\n\n\n\nThere are several possibilities:\n\n\n\n\nRice sheets or stuffing are too moist\n\n\n\nThe oil was too hot. Caution! \n\n\n\nThe 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. \n\n\n\nIf the nems aren't tight enough, they can't withstand the pressure inside and open up.  \n\n\n\n\nCan I bake my egg rolls in the oven?\n\n\n\nYes 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.  \n\n\n\nCan I Cook the Shrimp Spring Rolls in an Air Fryer?\n\n\n\nThe 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!  \n\n\n\n\n\n\n\nMy chicken egg rolls stick when cooked\n\n\n\nWhen cooking, if the nems stick together, don't try to separate them or touch them - they will come apart on their own.\n\n\n\nDoes the stuffing have to be cooked first?\n\n\n\nNo! That would result in dry egg rolls. The filling will cook during frying  \n\n\n\n\n\n\tShrimp Vietnamese Fried Spring Rolls\n\t\t\n\t\tA Simple and Authentic Recipe for Vietnamese Shrimp Spring Rolls\t\n\t\n\t\tAsian fried food\t\n\t\n\t\tFor egg rolls50 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 garlic1 teaspoon of ginger  (grated)1 egg white1 tablespoon of fish sauce1 tablespoon neutral vegetable oil1.5 teaspoon salt1 pinch white pepper1 teaspoon of sugarFor frying1 L vegetable oil (for frying)For wrapping the spring rolls250 ml of water  (lukewarm)2 teaspoons of sugar20 dried rice leaves (b\u00e1nh tr\u00e1ng)To serveLettuce, Thai basil, cilantroNuoc cham sauce\t\n\t\n\t\tFarceSoak the vermicelli in lukewarm water (fully immerse them) for 30 minutes. Drain well and cut into 0.5 cm pieces. 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. To fold the egg rollsIn 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. 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. 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.  CoolingOnce 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 rollsHeat about 1 L of frying oil in a medium saucepan to 170\u00b0C (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. 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\u00b0C (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.\t\n\t\n\t\tThe recipe yields 20 spring rolls, about 2 per person. You'll get about 800g of filling in total, so each spring roll will contain about 40g of filling. \nIf spring rolls stick together during cooking, don't try to separate them manually: they will unstick on their own while cooking.\nThanks to Andre Souppaya, member of the site's official Facebook group, for the ultra-fast spring roll folding technique video.\n\t\n\t\n\t\tInput, Main courseVietnameseegg rolls, fried spring rolls, shrimp spring rolls, Vietnamese cuisineCrevettes, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=30415"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30415\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23855"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=30415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=30415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=30415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}