Description
These Vietnamese Shrimp Fried Spring Rolls are crispy, flavorful delicacies filled with a blend of shrimp, vermicelli noodles, and vegetables, wrapped in rice paper and deep-fried to golden perfection. A classic appetizer or main course, accompanied by fresh herbs and nuoc cham dipping sauce for authentic Vietnamese taste.
Ingredients
For the Filling
- 50 g rice vermicelli (or mung bean vermicelli), dry weight
- 450 g shrimp, peeled and chopped
- 190 g carrots, grated
- 30 g black mushrooms, sliced and rehydrated
- 30 g shallots, minced
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 1 egg white
- 1 tablespoon fish sauce
- 1 tablespoon neutral vegetable oil
- 1.5 teaspoons salt
- 1 pinch white pepper
- 1 teaspoon sugar
For Wrapping
- 250 ml lukewarm water
- 2 teaspoons sugar
- 20 dried rice paper sheets (bánh tráng)
For Frying
- 1 liter vegetable oil (for deep frying)
For Serving
- Lettuce leaves
- Thai basil
- Cilantro
- Nuoc cham sauce
Instructions
- Prepare Vermicelli: Soak the rice vermicelli fully immersed in lukewarm water for 30 minutes until soft. Drain well and cut into 0.5 cm pieces for easier incorporation into the filling.
- Mix Filling: In a large bowl, combine the softened vermicelli, chopped shrimp, grated carrots, sliced black mushrooms, minced shallots, garlic, grated ginger, egg white, fish sauce, vegetable oil, salt, white pepper, and sugar. Mix thoroughly until all ingredients are evenly incorporated.
- Prepare Sugar Water for Wrapping: Dissolve 2 teaspoons of sugar in 250 ml lukewarm water in a large shallow bowl. This solution will be used to soften the rice paper sheets and help achieve a golden color when fried.
- Wrap Spring Rolls: Dip one rice paper sheet in the sugar water for 5 to 10 seconds to soften but keep firm. Remove and place on a flat surface. Spoon approximately 40g of filling in a log shape near one edge. Fold the sides over the filling toward the center, then tightly roll forward, pressing gently to seal the roll without air bubbles.
- Rest Rolls: Transfer wrapped rolls to the refrigerator and rest for at least 1 hour. This firming step helps the rice paper set and reduces the risk of wrappers splitting during frying.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or large pot to 180°C (356°F). Fry the spring rolls in batches until golden brown and crisp, about 4-5 minutes each. Drain on paper towels to remove excess oil.
- Serve: Serve hot spring rolls with fresh lettuce, Thai basil, and cilantro alongside classic nuoc cham dipping sauce for an authentic Vietnamese experience.
Notes
- Soaking vermicelli ensures soft textures that blend well into the filling, preventing hard noodle bites inside the rolls.
- Resting the wrapped rolls in the fridge is key to preventing tears during deep frying.
- Use neutral vegetable oil with a high smoke point for frying to maintain flavor and crispiness.
- Adjust seasoning in the filling to taste, especially the salt and fish sauce balance.
- These spring rolls can be made ahead and fried just before serving to maintain maximum crispness.
- Prep Time: 2 hours 15 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Frying
- Cuisine: Vietnamese
