Ingredients for delicious spring rolls
600 grams minced pork shoulder
200 grams baby shrimp
5 grams dried wood ear mushrooms
3 grams dried shiitake mushrooms
1 handful of glass noodles
1 onion
1 shallot
1/2 jicama
1/2 carrot
1 handful of chives
1 bunch of Vietnamese coriander
1-2 eggs
2-3 dried shallots
Seasonings: fish sauce, salt, chicken powder, ground black pepper
Rice paper wrappers
How to wrap delicious spring rolls for Tet
Step 1: Prepare the ingredients: Soak the dried wood ear mushrooms and shiitake mushrooms in water until they soften, then wash and finely chop them. Julienne the jicama, carrot, onion, and shallot. Soak the glass noodles until soft, then cut them into small pieces. Wash the Vietnamese coriander and chives, then finely chop them. Finely chop the dried shallots. Peel the shrimp and chop them into small pieces.
Step 2: Mix the filling
First, put the minced pork in a bowl, add 1 tablespoon of cooking oil, 1 teaspoon of chicken powder, 1 teaspoon of soup base powder, 1 teaspoon of fish sauce, and 2 teaspoons of ground black pepper. Mix well. Then, add the chopped vegetables to the bowl and mix until well combined. Only add the eggs when you are ready to wrap the spring rolls to prevent the filling from becoming watery.
Step 3: Wrap the spring rolls
Place a rice paper wrapper on a flat surface, lightly dampen it with beer using a cloth to make it soft, and then use half of another rice paper wrapper to prevent the filling from leaking. Scoop an appropriate amount of filling onto the wrapper, add 2-3 chopped shrimp pieces, and wrap it tightly with your hands.
Note: When wrapping, make sure to wrap evenly and maintain equal sizes for the spring rolls. Do not wrap too tightly to avoid them from breaking during frying.
Step 4: Fry the spring rolls
To make the spring rolls crispy and delicious, fry them twice. First, heat the cooking oil and fry the spring rolls on low heat until they turn golden and are about 70-80% cooked. Remove them and let them cool on paper towels.
Step 5: After the spring rolls are fried to a crispy golden color, check that the outer skin is crispy and visually appealing, and the filling is not dry but soft and flavorful with a combination of meat, shrimp, and vegetables.
Don’t fry spring rolls right away: Do this extra step for crispy rolls that won’t get soggy over time
If you want to make crispy fried spring rolls without sogginess, then don’t overlook the recipe below. You don’t have to worry about it losing its deliciousness even if you leave it for a while.
Store Your Deep-Fried Spring Rolls in the Fridge without Them Getting Soggy: Follow This Method to Keep Them Crispy for a Month
Here are some handy tips on how to package and store spring rolls, as well as frying them after thawing, worth considering.
Crispy and long-lasting fried spring rolls: A veteran chef’s secret tip with just one simple step
Fried spring rolls are a familiar dish in many households. The following tip will help you fry spring rolls to a crispy golden color, without worrying about them being greasy.
Crispy Fried Spring Rolls with a Hint of Ginger – Perfectly Golden and Crunchy Every Time, No More Soggy Rolls!
One special trick to make fried spring rolls crispy and prevent the oil from turning black is to add a few slices of ginger into the oil before it starts to boil.
Get ready for New Year: Change your Tet meal with 02 super unique and delicious dishes afterwards!!
This Tet, why not try something different and add a fresh twist to your Tet feast with 2 light, unique and incredibly easy-to-make dishes!
