Ingredients for Delicious Seafood Spring Rolls
Fresh shrimp: 300g (peeled, deveined, and heads removed)
Fresh squid: 200g (cleaned and chopped)
Sea crab (or canned crab meat): 100g
Ground pork (shoulder meat): 200g
Glass noodles: 50g (soaked in warm water, cut into short lengths)
Dried Chinese mushrooms: 5-6 (soaked, cleaned, and chopped)
Half an onion (diced)
Half a carrot (julienned)
Scallions and cilantro: a handful (chopped)
1 egg
Spring roll wrappers (rice paper): 20-25 sheets
Seasonings: salt, pepper, MSG, fish sauce (a pinch of each)
Oil for frying
How to Make Delicious Seafood Spring Rolls at Home
Step 1: Prepare the ingredients
Clean and devein the shrimp and squid. Pat them dry and chop them coarsely to retain a nice crunch.
Soak the Chinese mushrooms in warm water for about 15 minutes to rehydrate. Clean and chop them finely.
Soak the glass noodles in warm water for 5-7 minutes. Drain and cut into short lengths, about 3-4cm.
Dice the onion and carrot, and chop the scallions and cilantro as instructed in the ingredient list.
If using fresh crab, steam and pick the meat.
Step 2: Mix the filling
In a large bowl, combine the shrimp, squid, ground pork, crab meat, glass noodles, mushrooms, onion, carrot, scallions, and cilantro.
Crack an egg into the mixture. Add half a teaspoon each of salt, pepper, and MSG, along with a teaspoon of fish sauce.
Mix well until all the ingredients are evenly distributed and seasoned. Let the filling rest for about 10 minutes to allow the flavors to meld.
Step 3: Roll the spring rolls
Lay a spring roll wrapper on a clean, slightly damp surface to soften the rice paper and make it easier to roll. (Alternatively, quickly dip the wrapper in water if it’s too dry.)
Place about 1-2 tablespoons of the filling near the edge of the wrapper. Fold in the sides and roll tightly from bottom to top.
Place the spring rolls on a tray with the seams facing down to prevent unraveling. Repeat until all the filling is used up.
Step 4: Fry the spring rolls
Heat oil in a pan over medium heat. The oil should be deep enough to submerge half of each spring roll.
Gently place the spring rolls in the hot oil and fry, turning occasionally, until golden brown and crispy. Fry in batches for about 5-7 minutes per batch.
Remove the spring rolls from the oil and drain on paper towels to absorb excess oil.
Step 5: Prepare the dipping sauce
Ingredients: 2 tablespoons fish sauce, 2 tablespoons sugar, 3 tablespoons water, 1 tablespoon lime juice, chopped garlic, and chili (to taste)
Instructions: Dissolve the sugar in water. Add fish sauce, lime juice, garlic, and chili. Stir well and adjust to taste.
Presentation and serving
Arrange the seafood spring rolls on a serving plate. Garnish with fresh herbs and cucumber slices.
Serve with the sweet and sour dipping sauce and extra herbs on the side to enhance the flavor.
These spring rolls are best enjoyed hot and crispy, with the sweet and savory flavors of the seafood filling.
Tips for Making Tasty Shrimp Spring Rolls
Choose fresh shrimp and squid for a naturally sweet flavor.
Avoid rolling the spring rolls too tightly or too loosely to prevent tearing the wrapper or having the filling fall out.
If you have any leftovers, you can freeze the uncooked spring rolls. When you’re ready to eat, simply thaw and fry them.
We hope you enjoy making and devouring these delicious seafood spring rolls!
