Description
Vietnamese Shrimp Fried Spring Rolls are a crispy and savory appetizer featuring a flavorful shrimp and vegetable filling wrapped in delicate rice paper, then deep-fried to golden perfection. Served with fresh herbs and nuoc cham dipping sauce, these spring rolls offer a delicious combination of textures and authentic Vietnamese flavors.
Ingredients
For the Egg Rolls
- 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 fresh 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 Frying
- 1 liter vegetable oil (for deep frying)
For Wrapping the Spring Rolls
- 250 ml lukewarm water
- 2 teaspoons sugar
- 20 dried rice paper sheets (bánh tráng)
To Serve
- Lettuce leaves
- Fresh Thai basil
- Fresh cilantro
- Nuoc cham dipping sauce
Instructions
- Soak Vermicelli: Fully immerse the rice vermicelli in lukewarm water and let soak for 30 minutes until softened. Drain well and cut into 0.5 cm pieces.
- Prepare Filling: In a large bowl, combine soaked vermicelli, chopped shrimp, grated carrots, sliced black mushrooms, minced shallots, minced garlic, grated ginger, egg white, fish sauce, vegetable oil, salt, white pepper, and sugar. Mix thoroughly until well combined.
- Prepare Wrapping Liquid: In a large shallow bowl, dissolve 2 teaspoons of sugar in 250 ml lukewarm water. This sweetened water will help the spring rolls brown nicely when fried.
- Wrap Spring Rolls: Dip one rice paper sheet into the sugar water for 5 to 10 seconds until fully immersed but still firm. Remove quickly; the sheet will soften soon after.
- Add Filling and Roll: Place approximately 40 g of the filling in a log shape on one edge of the sheet. Fold the sides tightly over the filling, avoiding air bubbles, then roll forward completely. Press lightly on the ends to seal the roll firmly.
- Fold Sides for Tighter Roll: Fold one side towards the middle, then the other side to prevent air pockets, letting the rice paper seal by itself.
- Cool and Dry: Place the folded spring rolls on a tray in the refrigerator for at least 1 hour to dry and firm up, which minimizes the risk of the wrapper bursting during frying.
- Heat Oil: Heat 1 liter of vegetable oil in a deep pan or wok to 170-180°C (340-360°F) for frying.
- Fry Spring Rolls: Fry the spring rolls in batches until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.
- Serve: Serve hot with fresh lettuce, Thai basil, cilantro, and nuoc cham dipping sauce for an authentic Vietnamese experience.
Notes
- Ensure the rice paper is not over-soaked to prevent tearing while rolling.
- Resting the rolls in the refrigerator allows the wrapper to firm up, reducing bursting during frying.
- Maintain oil temperature to prevent greasy or undercooked rolls.
- You can substitute shrimp with other proteins like ground pork or tofu for variations.
- Nuoc cham sauce is essential to complement the crispy texture and add bright flavor.
- Prep Time: 2 hours 15 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Frying
- Cuisine: Vietnamese