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Vietnamese Fried Crab Spring Rolls
Vietnamese Fried Crab Spring Rolls

Before you jump to Vietnamese Fried Crab Spring Rolls recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Evidently, it’s not at all hard to begin incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to vietnamese fried crab spring rolls recipe. You can have vietnamese fried crab spring rolls using 14 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Vietnamese Fried Crab Spring Rolls:
  1. You need 20 pieces rice paper
  2. You need 50 g finely chopped crab meat
  3. You need 100 g shrimps, shelled, deveined, patted dry with paper towels, finely chopped
  4. Take 100 g minced pork
  5. You need 2 eggs
  6. Get 1 shallot, finely chopped
  7. You need Chopped garlic, ¾ for frying garlic in the filling of the spring rolls, ¼ for mixing the dipping sauce
  8. You need Bean sprouts
  9. Provide 1 coil dry rice vermicelli noodles
  10. Use 2 shiitake mushrooms
  11. Provide 2 wood ear mushrooms
  12. Provide Coriander, finely chopped
  13. Prepare Sugar, fish sauce, salt, seasoning powder, vinegar
  14. Get Lettuce, herbs
Instructions to make Vietnamese Fried Crab Spring Rolls:
  1. 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.
  2. 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.
  3. Fry the garlic which will make the filling more flavorful and aromatic.
  4. 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.
  5. 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!
  6. 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!
  7. 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.
  8. Serve with lettuce, herbs, dipping sauce. Perfect with a plate of pickles.

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