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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Spring rolls are one of the fried dishes that are simple to make, bringing delicious flavors and showcasing the skill of the cook. Let’s get cooking to impress the family with a unique lotus seed spring roll, which is addictive!
Ingredients for Lotus Seed Spring Rolls Serves 3 people
Spring roll wrappers 100 gr (ram spring rolls/bò pía spring rolls/thick spring rolls) Chicken egg 1 piece Shrimp 20 pieces Ground pork 300 gr Raw sausage 100 gr Fresh lotus seeds 150 gr Carrot 2 pieces Taro 150 gr Chopped shallots 3 tablespoons Chopped green onions 3 tablespoons Fish sauce 2 teaspoons Onion 2 pieces Vermicelli 20 gr (or mung bean noodles) Cooking oil 300 ml Common spices a little (sugar/pepper/salt)
How to choose fresh ingredients
How to choose good lotus seeds
- For fresh lotus seeds, choose round, even seeds that are about half the length of a finger and have a slightly yellowish white color.
- You can check by pressing your finger into the lotus seed; if it still exudes a little water when pressed, it is fresh lotus seed.
- Avoid selecting lotus seeds that are dark or have wrinkled skins. Also, do not choose lotus seeds that are wet because they can easily darken and wilt quickly.
How to choose good fresh shrimp
- You should choose live shrimp with a transparent outer shell and a characteristic sea smell, not a fishy smell.
- The head of the shrimp should be firmly attached to the body, the tail should be folded together, and the body of the shrimp should be straight or only slightly curved, indicating that it is still fresh.
- Do not choose shrimp that have black spots under the shell, a round and curved body, and a tail that flares out, as these are shrimp that have been injected with water, low quality, and will not taste sweet when eaten.
See more details: How to choose fresh shrimp for cooking
How to choose good pork
- You can choose pre-ground pork or buy whole pieces of pork to grind or chop yourself using a meat grinder at home.
- It is advisable to choose pieces of pork that have both lean meat and fat for better flavor in soups.
- The meat should have a dry membrane, a bright red color, a slightly firm surface, and a tender texture.
- The meat should have a natural smell and no strange odors. When touched, it should feel elastic.
- You should choose pork with clear origins from reputable and quality sources.
See details: Tips for choosing good quality pork
How to choose delicious raw pork sausage
- You can buy raw pork sausage at markets, supermarkets, food stores, etc. When buying, ensure the raw pork sausage is fresh and stored in a cold environment.
- For pre-packaged raw pork sausage, you need to check the expiration date and ensure the packaging is intact.
- Do not buy raw pork sausage that smells bad, is slimy, or has unusual colors.
- Additionally, to ensure safety, you can make raw pork sausage at home using the simple recipe below.
How to choose delicious carrots
- Choose carrots that are straight in shape, have smooth skin, bright orange color, and feel firm, hard, and heavy in your hand, as these are the nutritious ones with a lot of vitamins.
- It’s best to choose those with a small core, as the smaller the core, the sweeter the carrot.
- You should not select carrots that have leaves or branches at the base, with a thick, large shoulder, as these are usually carrots with large cores that are not sweet and have fewer nutrients.
- Do not buy carrots that are misshapen, dark-colored, bruised, or have wilted and damaged leaves.
See details: How to choose fresh and delicious carrots
How to prepare Lotus Seed Spring Rolls
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Prepare the ingredients
Peel the onion, cut it in half, and shred it. Then put it in the freezer for about 30 minutes, then place it in a filter bag or cloth and squeeze out the water.
Tip:
- Putting the onion in the freezer makes it crispy and easier to squeeze out the water.
- Squeezing out the onion juice ensures that when wrapping, the onion does not release water that would make the spring rolls soggy, preventing them from being crispy when fried and making them hard to wrap.
Wash the ingredients, peel and dice the lotus root and carrot.
Boil the shrimp until cooked, peel the shells and dice them into small pieces.
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Boil the vermicelli and lotus seeds
Put a pot on the stove and bring to a boil, when the water is boiling, add the vermicelli and blanch for about 10 seconds, then drain and cut into small pieces.
Then, blanch the lotus seeds for about 2 – 5 minutes and then remove them, allowing them to drain.
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Sauté minced meat
Put the meat in a bowl and marinate with 2 teaspoons of fish sauce, 2 teaspoons of sugar, and a little pepper, mix well so that the meat absorbs the flavors evenly, and marinate for about 30 minutes.
Heat a pan on the stove, add 2 tablespoons of cooking oil and heat it up, then add 3 tablespoons of minced shallots and sauté until fragrant over medium heat. When the shallots are fragrant and golden, add the marinated meat and stir-fry for about 10 – 15 minutes.
Tip: You shouldn’t overcook the meat as it will become dry. Don’t worry because we will have the step of frying the spring rolls later, so you don’t have to worry about undercooked meat!
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Mix the filling
Add the water chestnut, finely chopped carrot, glass noodles, drained onion, sautéed pork, and 3 tablespoons of chopped green onions into a large bowl or deep dish. Season with 1 teaspoon of salt, 2 teaspoons of sugar, and 100g of raw pork sausage, then use your hands to mix the ingredients well.
Tip: The raw pork sausage will help the filling for the spring rolls be more chewy.
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Rolling the spring rolls
Place a piece of rice paper or bò pía rice paper on a clean flat surface, scoop 1 teaspoon of filling and spread it on the rice paper about one finger wide, then place 2 lotus seeds and 1 small piece of shrimp on top of the filling.
Use your hands skillfully to roll it into a circle, then fold the two edges of the rice paper in and roll it up completely to wrap the filling. Brush a little egg white on the edge to create adhesion, helping the spring rolls not to come apart.
Tip:
- You can combine ram rice paper and bò pía to make the spring rolls tastier, the wrapper will be crispy and golden.
- If your rice paper is too stiff, you can lightly dampen it with a little water or egg white to soften it for easier rolling and to prevent it from tearing.
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Frying the spring rolls
Pour 100ml of cooking oil (enough oil to submerge the spring rolls) into a pan and heat until the oil is bubbling, then add the spring rolls to fry until golden brown on medium heat for about 10 minutes.
After that, remove them to drain the oil and enjoy.
Tip:
- Don’t skimp on oil when frying; the amount of oil must submerge the spring rolls to achieve a beautiful golden and crispy finish.
- After frying, let them drain well; otherwise, the oil will soak into the spring rolls, making them greasy and quickly softening the wrapper.
- If you have a lot of spring rolls, you should fry them in batches, and remember to remove the oil residue after each batch to prevent the next batch from turning dark!
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Final Product
Golden spring rolls, crispy skin with a delicious filling of sweet meat combined with creamy lotus seeds and carrots, and the starchy yam is incredibly appealing. Served with fresh herbs, sweet and sour fish sauce or chili sauce will make you crave them endlessly!
Tips for frying spring rolls crispy for a long time, without burning
- Strain the filling to remove excess moisture left in it.
- Wrap the spring rolls tightly so they don’t burst while frying.
- Keep the spring rolls cold in the fridge for about 15 – 30 minutes before frying.
- Fry them in plenty of oil and avoid frying too many at once to help the spring rolls become crispier.
- When the spring rolls are just golden, take them out, don’t let them overcook.
See more
The dish lotus seed spring rolls with its unique flavor will add nutrition and variety to your family’s meals. Wishing you success in making it!
*Source of the recipe and images from the YouTube channel: Natha Food.
