2 ways to make crispy and delicious crab spring rolls that are easy to make at home

Prepare the ingredients

– Peel the shrimp, remove the black vein, and chop finely.

– Mince the lean pork shoulder.

– Soak the glass noodles in water until soft, then chop finely.

– Grate the carrot and radish.

– Soak the wood ear mushrooms in warm water to expand, then slice thinly.

– Cut the bean sprouts into small pieces.

– Julienne the green papaya.

– Clean and chop the green onions, red onions, garlic, and cilantro.

Mix the ingredients and wrap the spring rolls

– Combine all the prepared ingredients in a large bowl, then crack 3 duck eggs into the bowl, add a little ground pepper, and mix everything well.

– Season the mixture with 1 teaspoon of seasoning powder and 1 teaspoon of fish sauce, and mix again.

– Take the rice paper and lay it on a plate, wet the rice paper with a clean brush dipped in beer, then proceed to wrap the spring rolls.

Frying Spring Rolls

– Place a pan of oil on the stove and heat it until boiling, then drop the spring rolls in to fry.

– Fry the spring rolls on low heat to prevent burning. Fry until golden and crispy, then remove to a basket lined with paper towels.

Making Sweet and Sour Dipping Sauce

– Take the carrots and green papaya that have been washed and slice them thinly.

– Place a pot on the stove, add 2 tablespoons of water, 1 tablespoon of fish sauce, and 1/2 tablespoon of sugar, then bring to a boil.

– When the sugar has dissolved completely, turn off the heat and let it cool, then pour the sauce into a bowl.

– Add 1 teaspoon of lime juice, a little chopped chili, minced garlic, and the sliced papaya and carrots into the bowl, stir well to finish.

Final Product

Serve the spring rolls on a plate with fresh herbs and sweet and sour dipping sauce; you can enjoy the spring rolls with vermicelli or hot rice, both are very delicious.

Prepare the Ingredients

– Peel the shrimp, wash them clean, remove the black vein, and boil until cooked.

– Soak mung bean vermicelli in water until soft, then cut into small strands.

– Wash the carrot and cut it into strips.

– Slice the shiitake mushrooms.

– Soak the wood ear mushrooms in water until soft, then cut into small strands.

– Wash and chop green onions, shallots, garlic, and cilantro.

Mix ingredients and wrap the spring rolls

– Prepare a bowl for the initially prepared ingredients, add seasoning with 1 tablespoon of seasoning powder, and mix well to marinate for about 15 minutes.

– After marinating, squeeze the mixture dry and add 100 grams of minced meat and 10 grams of bean sprouts.

– Next, gradually add 1 tablespoon of minced shallots, 1 tablespoon of finely chopped cilantro, 2 egg yolks, and the prepared mung bean vermicelli, and mix the mixture well to complete.

Wrap the spring rolls

– Stick 3 rice paper sheets together and place the filling in the center.

– Fold the sides in and then from the bottom up, sealing the rice paper with egg white.

Frying spring rolls

– You heat the pan on the stove, add oil and heat it until boiling, then drop the spring rolls in to fry until fully immersed in oil.

– Remember to keep the heat medium and low so that the spring rolls cook evenly and do not burn. Fry until the spring rolls are golden brown, then remove them.

Making dipping sauce

The dipping sauce is very simple to make, you just need to mix in the ratio of 5 tablespoons of water, 2 tablespoons of fish sauce, 2 tablespoons of sugar, and 2 tablespoons of vinegar, stirring well to complete.

Final Product

Sea crab spring rolls served with rice noodles and some fresh herbs are a signature dish in Hai Phong. The spring rolls have a crispy exterior and a rich flavor inside, making it an incredibly appealing dish that’s perfect for refreshing your palate when you’re not sure what to cook for a change of flavor.