Ingredients for Seafood Spring Rolls
Fresh shrimp: 300g (peeled, deveined, and heads removed)
Fresh squid: 200g (cleaned and chopped)
White fish fillet (such as basa or mackerel): 150g (chopped)
Rice paper wrappers (square or round): 20-25 sheets
Glass noodles: 50g (soaked in warm water, then cut into shorter lengths)
Wood ear mushrooms: 30g (soaked and shredded)
Carrot: 1 (shredded)
Onion: 1/2 (finely chopped)
Scallions: 2 stalks (finely chopped)
Garlic: 3 cloves (minced)
Seasonings: salt, pepper, sugar, fish sauce, and monosodium glutamate (a pinch of each)
Egg: 1 (beaten)
Oil for deep-frying
Water: 2 tablespoons (to soften the rice paper)
Instructions for Delicious Seafood Spring Rolls
Step 1: Prepare the ingredients
Clean and chop the shrimp, squid, and fish fillet (do not over-process to retain a chewy texture).
Soak the glass noodles and wood ear mushrooms in warm water for about 10 minutes, then drain and chop.
Shred the carrot, chop the onion and scallions, and mince the garlic.
Step 2: Mix the filling
In a large bowl, combine the shrimp, squid, fish, noodles, mushrooms, carrot, onion, scallions, and garlic.
Add the egg, salt, pepper, sugar, fish sauce, and monosodium glutamate. Mix well and adjust seasoning to taste.
Step 3: Roll the spring rolls
Lay a rice paper wrapper on a clean surface and brush it lightly with water to soften.
Place about 1-2 tablespoons of the filling in the center, fold in the sides, and roll it up tightly.
Repeat until all the filling is used, placing the finished rolls on a tray without stacking them.
Step 4: Fry the spring rolls
Heat oil in a deep pan over medium heat, ensuring the oil is hot enough to cover the rolls.
Fry the rolls, turning occasionally, until golden brown and crispy (about 5-7 minutes). Drain on paper towels to remove excess oil.
Step 5: Prepare the dipping sauce
In a small bowl, mix 2 tablespoons of fish sauce, 2 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of lime juice, 1 teaspoon of minced garlic, and 1 teaspoon of minced chili.
Stir well until the sugar dissolves, and adjust the seasoning to your taste.
Enjoy
Serve the seafood spring rolls hot, with the sweet and sour dipping sauce, fresh herbs (lettuce, basil), and fresh rice vermicelli.
These spring rolls have a crispy exterior and a delicious, flavorful filling. They are perfect as an appetizer or a main course.
Tips for Extra Crispy Seafood Spring Rolls
Choose fresh seafood for the best flavor.
When frying, avoid high heat to prevent the spring rolls from burning on the outside while remaining uncooked inside.
You can make a large batch, freeze them, and fry them as needed to save time.
Good luck, and enjoy your delicious seafood spring rolls!
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