Shrimp Vietnamese Fried Spring Rolls
A Simple and Authentic Recipe for Vietnamese Shrimp Spring Rolls
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Servings: 20 egg rolls
Calories: 544kcal
Equipment
- 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
Notes
The 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.
If spring rolls stick together during cooking, don't try to separate them manually: they will unstick on their own while cooking.
Thanks to Andre Souppaya, member of the site's official Facebook group, for the ultra-fast spring roll folding technique video.
Nutrition
Serving: 150g | Calories: 544kcal | Féculents: 15g | Protein: 6g | Fat: 52g | Saturated Fat: 9g | Cholesterol: 18mg | Sodium: 265mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1591IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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