Vietnamese Fried Crab Spring Rolls

Name: Vietnamese Fried Crab Spring Rolls
Yield: 4 servings
Ingredients: 20 pieces rice paper; 50 g finely chopped crab meat; 100 g shrimps, shelled, deveined, patted dry with paper towels, finely chopped; 100 g minced pork; 2 eggs; 1 shallot, finely chopped; Chopped garlic, ¾ for frying garlic in the filling of the spring rolls, ¼ for mixing the dipping sauce; Bean sprouts; 1 coil dry rice vermicelli noodles; 2 shiitake mushrooms; 2 wood ear mushrooms; Coriander, finely chopped; Sugar, fish sauce, salt, seasoning powder, vinegar; Lettuce, herbs

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cookpad vietnam @cook_2506890

Vietnam

I learned this dish from "Good Dish Everyday", a cooking tutorial on TV. My husband really loved this after my “experiment”. We gave the restaurant where we had our wedding the recipe and rice paper, and had them to do the same for our wedding party. Such a beautiful and unforgettable memory! (Contributed by Bo)

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Ingredients

120 mins

4 servings

20 pieces rice paper
50 g finely chopped crab meat
100 g shrimps, shelled, deveined, patted dry with paper towels, finely chopped
100 g minced pork
2 eggs
1 shallot, finely chopped
Chopped garlic, ¾ for frying garlic in the filling of the spring rolls, ¼ for mixing the dipping sauce
Bean sprouts
1 coil dry rice vermicelli noodles
2 shiitake mushrooms
2 wood ear mushrooms
Coriander, finely chopped
Sugar, fish sauce, salt, seasoning powder, vinegar
Lettuce, herbs

Cooking Instructions

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.