Delicious quail egg spring rolls with authentic street food flavor will surely make you fall in love with the perfect blend of sweet and sour. Quickly follow into the kitchen to make the delicious roll dish with this simple recipe!
1. Red rice paper quail egg rolls
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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Red rice paper quail egg rolls For 2 people
Red rice paper 6 pieces Quail eggs 18 eggs Tamarind 60 gr Shallots 8 bulbs Vietnamese coriander 20 gr Kumquat 2 fruits Peanuts 50 gr Green mango 1 fruit Dried squid strips 100 gr (or dried chicken/ dried beef) Chili sauce 1 tablespoon Fish sauce 1 tablespoon Cooking oil 200 ml Mayonnaise 1 tablespoon Brown sugar 2 tablespoons
Implementation Tools
How to Choose Fresh Ingredients
How to choose fresh green mangoes
- You should choose mangoes with bright green skin, firm and shiny, of balanced size, with a round and plump tail.
- Prioritize selecting fruits that still have fresh green stems or are still sticky with mango sap; these fruits will last longer and taste better.
- Avoid choosing fruits that have many black spots on the surface or are scratched.
Where to buy red rice paper and shredded squid
- You can easily find red rice paper and shredded squid at the dry goods stalls of traditional markets, supermarkets, or order online from reputable e-commerce platforms.
- The price of 1kg of red rice paper updated in July 2021 is 45,000 VND.
- The price of 300g of shredded squid updated in July 2021 is 110,000 VND.
How to Make Red Rice Paper Rolls with Quail Eggs
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Prepare the Ingredients
Put 60g of tamarind in a bowl, pour in 200ml of boiling water, use a spoon to mash the tamarind until fine, then let it soak for about 10 minutes.
Peel the shallots, wash them clean, and slice them thinly. Wash and slice the kumquat thinly.
Roast peanuts until cooked, shell them, and then crush them in a mortar until fine. Peel the mango, wash it clean, and use a peeler to slice it thinly.
Wash the Vietnamese coriander clean and pick the leaves.
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Boil and peel the quail eggs
Put the quail eggs into a pot, place it on the stove to boil until cooked. After the water boils for about 2 minutes, when the eggs are cooked, you take them down to cool.
To peel the eggs quickly, you can put the eggs into a box with a lid, then shake it vigorously so that the eggshells will crack. After that, you pour them out, carefully peel each egg, and rinse briefly with water.
Once the eggs are peeled, you cut them in half.
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Fried shallots
Place a pan on the stove, add about 200ml of cooking oil, wait for the oil to heat up, then add the sliced shallots, stirring gently to ensure the shallots cook evenly and do not burn.
When the shallots just turn yellow, you should take them out; the heat of the oil will help the shallots cook more and darken.
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Making tamarind sauce
After 10 minutes, use a sieve to filter the tamarind juice, you will get about 130ml. To make the sauce, add 1 tablespoon of chili sauce, 1 tablespoon of fish sauce, and 2 tablespoons of brown sugar, and mix well.
Next, pour this sauce into the pan used to fry the shallots, bringing this mixture to a boil.
When the sauce boils, turn off the heat and let it cool.
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Rolling rice paper
To make it easier to roll, spray a little water on the surface of the rice paper, place a few slices of mango near the edge of the rice paper, add a bit of peanuts, Vietnamese coriander, fried onion, quail eggs, and shredded squid.
Next, gently roll the rice paper once, then fold in the sides, and continue to roll tightly for a beautiful and delicious rice paper roll!
You can do the same for the remaining ingredients prepared.
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Final product
The red rice paper rolls with quail eggs, when completed, have a beautiful orange-red color. When enjoying, you will feel the savory taste of the rice paper, combined with the sourness of the mango and the creaminess of the eggs and squid, which is incredibly delicious.
The dipping sauce is harmoniously sweet and sour; you can add a little mayonnaise to make the dipping sauce richer and more flavorful.
2. White rice paper wrapped with quail eggs
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for White rice paper wrapped with quail eggs Serves 2 people
White rice paper 5 pieces Quail eggs 20 eggs Green onions 2 stalks Vietnamese coriander 3 stalks Calamondin lime 300 gr Red onions 8 bulbs Roasted peanuts 50 gr Ground chili 1/2 teaspoon Chili powder 1/2 teaspoon Dried shrimp 100 gr Shrimp salt 1 tablespoon Cooking oil 200 ml Chili sauce 5 tablespoons Sugar 50 gr
Preparation Tools
Where to Buy White Rice Paper and Dried Shrimp
- You can easily find white rice paper and dried shrimp at traditional markets, supermarkets, or order online from reputable e-commerce sites.
- The price for 500g of white rice paper updated in July 2021 is 38,000 VND.
- The price for 500g of dried shrimp updated in July 2021 is 38,000 VND.
How to Prepare White Rice Paper Rolls with Quail Eggs
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Prepare Ingredients
Chop off the wilted leaves and roots of the green onions, wash them thoroughly, and then chop them finely. Pick the leaves of the Vietnamese coriander, wash them clean, and let them drain in a basket.
Peel the shallots, wash them, and slice them thinly. Roast the peanuts and crush them slightly.
Place a pot on the stove, pour in about 400ml of water, and add 20 quail eggs to boil. After the water boils for about 5 minutes, and the quail eggs are cooked, remove them and place them in a bowl of cold water. Carefully peel off the shells and place them in a dish.
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Fried shallots
Place a pan on the stove, add about 200ml of cooking oil, wait for the oil to heat up, then add the shallots, stirring until the shallots gradually turn light brown, then turn off the heat and carefully scoop them out into a bowl with a spoon.
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Make scallion oil
The remaining oil after scooping out the fried shallots should be poured into a bowl containing chopped scallions to make scallion oil. Mix well to ensure the scallions are evenly coated with oil.
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Make the sauce
Cut the calamondin in half and squeeze it through a sieve to remove the seeds. Next, add 50g of sugar, 1 tablespoon of shrimp salt, 1/2 teaspoon of ground chili, 1/2 teaspoon of chili powder, 5 tablespoons of chili sauce, and 2/3 of the prepared peanuts, mixing well.
Then, add a little quail eggs, scallion oil, fried shallots, and Vietnamese coriander on top to enhance the flavor, richness, and creaminess of the sauce!
Rolling the rice paper
To roll the rice paper, you apply a little water to the surface of the rice paper to make it soft and easier to roll.
Next, sprinkle a little dried shrimp, fried onion, quail eggs, and Vietnamese coriander near the bottom edge of the rice paper, then carefully roll it up tightly. You continue doing the same until all the prepared ingredients are used up.
Final product
The egg yolk rice paper rolls after completion, dipped in a sour, spicy, and rich sauce, are incredibly appetizing, sure to surprise your family with their perfectly blended flavors, just right to be a surprise.
How to choose fresh and delicious quail eggs
- You should choose eggs with a shiny outer shell, not cracked or broken.
- You can check the freshness of the eggs by holding them up to the sunlight; you should buy those with two clearly defined parts of the white and yolk.
- At the same time, to ensure quality, you should buy quail eggs from reputable vendors that provide clear information on usage time and origin.
How to quickly peel quail eggs
- First, after boiling, place the quail eggs in a food storage container with a lid.
- Then, close the lid and shake the container of quail eggs vigorously.
- After shaking for about 1 minute, open the container; the shells of the eggs should be cracked. You just need to peel a little and rinse them briefly to have the eggs fully peeled.
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With the detailed instructions just provided, you can definitely successfully make the delicious and flavorful quail egg rice paper rolls that are rich, sour, sweet, and creamy, full of appeal. Quickly save the recipe and share it so that many people can know it too!
