Vietnamese Fried Crab Spring Rolls. These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce.
Vietnamese fried crab spring rolls on white dish in vietnam restaurant. Vietnamese fried spring rolls are surprisingly easy to make and filled with fresh, healthy ingredients such as pork and prawn (or chicken if you prefer!). Once you learn the technique of folding the spring rolls, you'll be able to whip up a batch in no time. You can cook Vietnamese Fried Crab Spring Rolls using 14 easy ingredients and 8 simple steps. This is guide how cook this tasty food.
Ingredients of Vietnamese Fried Crab Spring Rolls
- You need 20 pieces of rice paper.
- Prepare 50 g of finely chopped crab meat.
- You need 100 g of shrimps, shelled, deveined, patted dry with paper towels, finely chopped.
- Prepare 100 g of minced pork.
- It’s 2 of eggs.
- Prepare 1 of shallot, finely chopped.
- You need of Chopped garlic, ¾ for frying garlic in the filling of the spring rolls, ¼ for mixing the dipping sauce.
- You need of Bean sprouts.
- Prepare 1 of coil dry rice vermicelli noodles.
- It’s 2 of shiitake mushrooms.
- You need 2 of wood ear mushrooms.
- You need of Coriander, finely chopped.
- It’s of Sugar, fish sauce, salt, seasoning powder, vinegar.
- You need of Lettuce, herbs.
Crispy and utterly delicious, they're perfect as a. I love Vietnamese spring rolls or cha gio in Vietnamese, which roughly means "minced pork rolls." The filling is made of ground pork, shrimp, crab meat, shredded carrots and mung bean noodles (cellophane noodles or glass noodles). These deep fried and crispy rolls are usually served with. My take on the delicious fried Vietnamese spring rolls or also known as chả giò.
Vietnamese Fried Crab Spring Rolls step by step
- First, soak the dry vermicelli coil and shiitake mushrooms, wood ear mushrooms in plenty of water. Then slice the vermicelli into 5cm pieces. Slice the mushrooms into small pieces..
- Whisk the eggs well then cook in a wok, tossing quickly with cooking oil or butter. If you use eggs for the filling of the spring rolls, they will be crunchier..
- Fry the garlic which will make the filling more flavorful and aromatic..
- Make the spring roll filling with minced crabmeat + some black pepper + chopped shrimp + chopped pork + bean sprouts + vermicelli + chopped shallot + shiitake mushrooms, wood ear mushrooms + fried garlic + chopped coriander + stir-fried egg. Add some black pepper, seasoning powder, sugar. Mix well. Use hands to stir well all the ingredients..
- Roll the spring rolls. I use the rice paper sheets bought in the North of Vietnam or Hue. Rice paper sheets are thin and chewy, mostly no need to brush water on when rolling without tearing the rolls. If you have beer, you can use it instead of water to brush on the rice paper sheets. Lots of fun and good smell as well. Hihi. In this step, the whole family can gather around and do it happily together. My child often makes round spring rolls like the ones of Hai Phong, very cute!.
- Fry the spring rolls. Add cooking oil to a wok, then add some salt. A tip from my aunt: salt helps prevent oil from splattering. But not too much salt, otherwise our spring rolls will be salty!.
- Mix the dipping sauce. While frying the rolls, you can mix the dipping sauce. Chopped garlic + chopped chili + 3 teaspoons of sugar + 4 teaspoons of vinegar or lemon juice + 1 cup of boiled water + 4 teaspoons of fish sauce. Remember to season again if desired..
- Serve with lettuce, herbs, dipping sauce. Perfect with a plate of pickles..
I'm using a combination of minced chicken and shrimps together with veggies. Vietnamese spring rolls are the perfect veggie-heavy, light and healthy spring meal. They're filled with shrimp, baby spinach, asparagus, carrots, cucumber, red cabbage and sprouts Unlike Chinese spring rolls which are fried and crispy, Vietnamese spring rolls are not cooked and are served fresh. Fried spring roll is a traditional and popular dish to each Vietnamese. However, have you ever wondered if you can find something new in the taste, flavor and process the crunchy spring roll, unique but still very Vietnamese?