It would be a big oversight if the feast on the Tet holiday or the family party did not have mixed fried spring rolls like crispy, delicious fried spring rolls, right? Today, let’s get into the kitchen and learn 3 ways to make crispy, golden fried spring rolls at home with TasteVN!
1. Shrimp and Pork Fried Spring Rolls
Preparation
20 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Shrimp and Pork Fried Spring Rolls Serves 3
Fresh shrimp 200 gr Fried spring roll wrappers 75 gr (1 pack) Minced pork 200 gr Chicken eggs 2 eggs Carrot 1 piece Onion 1 piece Green onion 2 stalks Chili sauce a little Cooking oil 250 ml Fish sauce 1 teaspoon Common spices a little (seasoning/ salt/ ground pepper)
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How to Prepare Shrimp and Pork Spring Rolls
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Prepare the Ingredients
To eliminate the smell of pork, rub salt around the piece of meat and then wash it thoroughly with water. Use a knife to remove the skin and finely chop the lean meat and fat.
To remove the fishy smell from the shrimp, simply soak them in diluted salt water for about 5 minutes, then peel off the head, shell, and tail, and use a knife to make a lengthwise cut along the back of the shrimp to remove the vein. Rinse clean, place on a cutting board, and chop finely.
After peeling, wash, and chop the onion finely. Peel the carrot and use a multifunctional peeler to shred it into small strands. For the green onions, remove the roots, discard any wilted leaves (if any), and chop them finely.
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Mix the Filling
Take the ingredients including: finely chopped pork, finely chopped shrimp, finely chopped onion, chopped green onions, and shredded carrot, and place them into a large bowl. Then, crack in 2 eggs.
Add 1/2 teaspoon of ground pepper, 1 teaspoon of seasoning powder, 1 teaspoon of fish sauce, and 1/3 teaspoon of salt. Put on gloves and mix all the ingredients well, letting the mixture sit for about 10 minutes to absorb the seasonings.
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Wrap the spring rolls
You take the rice paper and lay it out on the cutting board, fold one edge of the rice paper, use a spoon to take an adequate amount of filling (about 2 teaspoons) and place it on the folded edge, then fold the two side edges and roll it up.
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Fry the spring rolls
Place a pan on the stove, add 250ml of cooking oil to the pan, heat on high for about 1 minute until the oil is hot, then reduce to medium heat and drop the spring rolls in. Fry for about 5 minutes until the spring rolls are golden brown on both sides, then remove and place on a plate lined with paper towels.
Note: To avoid burning the outside while the filling remains raw, you should fry the spring rolls on medium or low heat to ensure they cook evenly from the inside out. -
Final Product
Finally, you arrange the fried spring rolls on a plate, add a little sweet and sour chili sauce in a small bowl and enjoy!
The flavor of the crispy golden spring rolls, with a crunchy layer and a strong aroma from the filling inside. Dipping it in sweet and sour sauce enhances the irresistible flavor of this dish.
2. Taro Spring Rolls
Preparation
20 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Making Taro Spring Rolls Serves 3 people
Rice paper 75 gr (1 package) Ground pork fat 300 gr Shrimp 200 gr Split green beans 50 gr Taro 1/2 bulb Chicken egg 1 piece Shallots 5 bulbs Spring onions 2 stalks Crispy flour 5 tablespoons Cooking oil 150 ml Common spices a little (salt/ seasoning powder/ sugar/ monosodium glutamate/ ground pepper)
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How to Prepare Taro Spring Rolls
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Prepare the Ingredients
Peel the taro, wash it clean, shred it finely, and cut it short with scissors. Chop the spring onions and shallots finely. Soak the split green beans in cold water for about 10 minutes until soft, then rinse clean with water.
To remove the fishy smell of the shrimp, wash them with diluted salt water and then rinse with clean water, remove the head and shell, take out the shrimp thread, and chop finely.
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Mix the filling
Add all the ingredients including: minced shrimp, ground pork, shredded taro, soaked mung beans, chopped green onions, chopped shallots, 3 tablespoons of crispy batter mix, and 1 egg yolk into a large bowl.
Next, season with 1.5 tablespoons of seasoning powder, 1/2 tablespoon of sugar, 1 teaspoon of monosodium glutamate, and 1 teaspoon of ground pepper, mix well and let it marinate for about 10 minutes for the flavors to blend.
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Spring Roll Wrapping
First, add 2 tablespoons of remaining crispy flour into a bowl along with 2 tablespoons of water, and stir well until the flour is fully dissolved.
Next, lay 1 piece of rice paper on a tray, fold one edge of the rice paper over, add a sufficient amount of filling, fold the two side edges in, and roll it tightly until near the end, then use your finger to take a sufficient amount of crispy flour to brush on the edge of the rice paper to seal it.
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Frying the Spring Rolls
Place a pan on the stove, add 150ml of cooking oil into the pan, heat over medium heat until the oil is hot, then add all the prepared spring rolls, frying evenly over medium heat for about 5 minutes until the rolls are golden and crispy, then turn off the heat, remove them, and let them drain.
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Final product
The spring rolls with taro will have an eye-catching yellow color when completed. When eaten, the crispy outer layer blends with the rich flavor of shrimp and pork, especially the buttery taste of taro, making the dish even more appealing.
This dish is best enjoyed hot and dipped in sweet and sour fish sauce, which is incredibly attractive and makes everyone fall in love with it at the first taste!
3. Spring rolls with shrimp, pork, and crab stick taro
Preparation
20 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Spring rolls with shrimp, pork, and crab stick taro Serves 4
Rice paper 4 packs Ground pork 200 gr Crab stick 250 gr Shrimp 200 gr Chicken egg 1 piece Taro 500 gr (1 bulb) Carrot 100 gr Shallots 100 gr Cooking oil 100 ml Common spices a little (salt/ sugar/ ground pepper/ monosodium glutamate)
Where to buy quality crab sticks
- When buying crab sticks, you should choose products with clear origin, carefully packaged with full information such as production date, expiration date, and ingredient composition to ensure safety and hygiene.
- Currently, you can buy crab sticks at reputable supermarkets, the TasteVN supermarket chain, or on the e-commerce site bachhoaxanh.com with prices ranging for a 250g pack from 54,000 to 65,000 VND (prices updated in September 2021).
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Tools needed
How to prepare Shrimp and Pork Spring Rolls with Taro
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Prepare the ingredients
To eliminate the fishy smell from the shrimp, rinse it with diluted salt water, then peel off the shell and head, remove the shrimp thread, rinse again with clean water, and chop finely.
Wear gloves to peel the taro, cut it in half. Use a multifunctional peeler to slice half of the taro into thin slices, then place them in a steamer and steam over medium heat for about 5 minutes until the taro is soft. Remove it to a bowl and mash it. The remaining part should be grated into small threads.
After peeling the carrot, grate it into small threads and chop finely. Tear the crab stick into shreds. Peel and chop the shallots.
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Mix the filling
Add the grated taro, chopped carrot, shredded crab stick, finely chopped shrimp, minced meat, and season with 2 teaspoons of salt, 2 tablespoons of sugar, 2 teaspoons of ground pepper, and 2 teaspoons of monosodium glutamate into the bowl with the mashed taro.
Then, wear gloves and mix all the ingredients thoroughly, then marinate for about 10 minutes for the flavors to blend evenly.
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Wrapping the spring rolls
First, take the egg yolk and put it in a bowl, using a spoon to mix it well until the yolk is fully dissolved.
Next, lay a rice paper wrapper on a plate, add 1 teaspoon of the meat filling, fold the two edges in and roll tightly, then use a brush to apply a bit of the egg yolk to the edge of the roll so that it doesn’t come apart when frying.
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Fry the spring rolls
Next, you place a pan on the stove, add about 100ml of cooking oil, and heat it over medium heat for about 1 minute until the oil is hot, then add the spring rolls you just wrapped into the pan.
Fry over medium heat for about 5 minutes until the spring rolls are golden brown, crispy, and the filling is cooked inside, then turn off the heat, and remove the spring rolls to drain the oil.
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Finished Product
The shrimp and meat spring rolls with taro after frying will have a golden color, crispy and appealing with a filling inside that is creamy with the taste of taro, sweet and fragrant, rich with shrimp and meat, unique, and captivating.
This dish can be dipped in sweet and sour fish sauce, chili sauce or tomato sauce, both are delicious. Additionally, you can eat it with white noodles and fresh vegetables to make a bun cha gio as well!
How to choose, where to buy spring roll wrappers
- When buying spring roll wrappers, you should purchase products from reputable brands with complete information about their origin, expiration date, production date, ingredient list, and that are well-packaged to ensure food safety and hygiene.
- Prioritize choosing products with a purchase date close to the production date, or you can fold the stack of wrappers to check their freshness. If the wrappers fold easily and do not stick together, they are fresh; if they are hard and stick together, they are old and should not be bought.
- To ensure safety and quality, you should buy from reputable grocery stores or supermarkets, with prices ranging for a pack of 75g being 5,000 – 6,000 VND (prices updated in September 2021).
How to choose fresh minced meat
- To make this dish, you can use pre-ground pork or buy whole pork and mince it yourself at home using a meat grinder.
- If buying pre-ground pork, you should choose to buy from supermarkets or reputable meat stalls in the market to ensure the meat is clean and fresh!
- If buying whole pork, you should choose meat that has a beautiful bright pink color, is firm to the touch, and prioritize buying pork belly for mincing as it has a good balance of lean and fatty meat. It won’t feel too dry or greasy when eaten.
- Do not choose pork that shows signs of yellowish liquid, is lacking in elasticity, and has an unpleasant odor. This meat comes from pigs fed with growth-promoting food and has been stored for a long time, thus lacking freshness.
How to choose fresh shrimp
- When buying shrimp, you should choose live shrimp that are lively and jump high when lifted, with a transparent shell and a slight characteristic aroma, not an unpleasant odor.
- Additionally, fresh shrimp will have a firm shell when touched, not too soft or mushy, the head should be tightly attached to the body of the shrimp, and the shell joints should move flexibly.
- Do not buy shrimp that are unusually plump or large, especially those with spread tails, as these shrimp have been injected with water to increase weight, and the meat will be mushy and not tasty.
How to choose delicious taro
- Delicious taro will have a moderate size, not too big and not too small, with a rough skin, plenty of roots, and soil still clinging to the skin.
- In addition, when buying, you should choose tubers with many depressions because the more depressions, the more fragrant and delicious the taro will be.
- Do not choose tubers that feel heavier than their actual size because these tubers generally contain a lot of water, little starch, so they will not be fragrant and tasty.
How to process taro without itching
- Method 1: Wear gloves when peeling and processing taro; this method is simple but very effective, helping your hands not to come into contact with the hair and irritating substances in the tuber.
- Method 2: Briefly blanch the taro in diluted salt water for about 3 minutes, then take the taro out and soak it in cold water before starting to peel.
How to choose fresh and delicious chicken eggs
- When buying eggs, you should choose eggs with a uniform color shell, without cracks and black spots.
- Prioritize buying eggs with a rough shell because they are freshly harvested eggs.
- Do not choose eggs that produce sound when you bring them close to your ear and shake lightly. Because most of the eggs that are being incubated have chicks inside and are not usable.
How to choose fresh and delicious carrots
- Good quality carrots will have a long shape tapering towards the tail and a deep orange color with a smooth skin, a small top, and feel firm when held.
- Additionally, you should choose carrots that are medium or small in size and have a small core. Because they will be sweeter and more nutritious.
- You should not choose overly large carrots as they are often old, lack sweetness, and are not tasty. Carrots with black spots, bruises, cracks, and strange smells should also be avoided as they have been stored for too long.
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Finally, we have completed 3 ways to make crispy spring rolls that are golden and crunchy to change the flavor and add variety to family meals. TasteVN wishes you success in making this dish and enjoying it with your family!
