Vietnamese Fried Crab Spring Rolls. 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. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
Heat at least an inch of oil in a frying pan.
Transfer fried spring rolls to a colander lined with paper towel, place them in an upright position to drain excess oil.
There are two main categories of spring rolls in Vietnam: the fresh ones (called gỏi cuốn) and the fried ones.
You can cook Vietnamese Fried Crab Spring Rolls using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Vietnamese Fried Crab Spring Rolls
- Prepare 20 pieces of rice paper.
- You need 50 g of finely chopped crab meat.
- Prepare 100 g of shrimps, shelled, deveined, patted dry with paper towels, finely chopped.
- Prepare 100 g of minced pork.
- It's 2 of eggs.
- Prepare 1 of shallot, finely chopped.
- It's of Chopped garlic, ¾ for frying garlic in the filling of the spring rolls, ¼ for mixing the dipping sauce.
- Prepare of Bean sprouts.
- It's 1 of coil dry rice vermicelli noodles.
- You need 2 of shiitake mushrooms.
- You need 2 of wood ear mushrooms.
- You need of Coriander, finely chopped.
- It's of Sugar, fish sauce, salt, seasoning powder, vinegar.
- It's of Lettuce, herbs.
Vietnamese people call the fried version nem rán (usually in Hanoi), chả nem (like in my hometown) or chả giò (in the South of Vietnam). The spring rolls need to be fried deeply in boiling oil until the rice papers turn golden brown. The dish is at its best with the alluring smell, eye-catching brown colour, not burnt or cracky. Display all the cooked rolls on the dish with fresh lettuce and herbs.
Vietnamese Fried Crab Spring Rolls step by step
- 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..
- 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..
- Fry the garlic which will make the filling more flavorful and aromatic..
- 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..
- 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!.
- 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!.
- 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..
- Serve with lettuce, herbs, dipping sauce. Perfect with a plate of pickles..
Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio. Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.. Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) Jami. Fry the spring rolls in small batches—about three at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms.