Spring rolls are a fried dish that is delicious and familiar with a variety of flavors and diverse preparation methods. Today, let’s cook with TasteVN and explore 2 ways to make crispy and irresistible shrimp and pork spring rolls that are perfect for the family and friends to enjoy!
1. Shrimp and Pork Spring Rolls
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Preparation
1 hour 15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Shrimp and Pork Spring Rolls Serves 4 people
Shrimp 500 gr Pork 500 gr Yellow noodle roll 1 piece (dry egg noodle) Dried wood ear mushrooms 2 gr (2 pieces of mushroom) Green onion 1 stalk Shallots 5 bulbs Garlic 10 cloves Fish sauce 1 teaspoon Rice paper for spring rolls 1 pack Soy sauce 1 teaspoon (soy sauce) Cooking oil 500 ml Common spices a little (pepper/ sugar/ salt/ seasoning)
How to choose crispy and delicious wood ear mushrooms
- Preferably choose dried wood ear mushrooms with large, thick caps, fewer small mushrooms at the base, dark amber color, slightly shiny (for the top side of the mushroom) and coffee milk color (for the bottom side of the mushroom).
- Avoid choosing black wood ear mushrooms that look too black, as these can become mushy when soaked in water and are less crispy.
Tools Needed
Meat grinder, pan, chopsticks, plate, bowl,…
How to Make Shrimp and Meat Spring Rolls
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Prepare the Ingredients
To eliminate the fishy smell from the shrimp, after removing the head and shell, and pulling out the black vein on the back of the shrimp, soak the shrimp in diluted saltwater for 2 – 3 minutes, then rinse with clean water and dice.
How to quickly and cleanly remove the shrimp vein
- Method 1: Use a knife to make a cut along the shrimp’s back and then pull out the shrimp vein.
- Method 2: Count backwards from the tail of the shrimp to the second groove, connecting between the two segments of the shrimp shell, thread a toothpick through and pull the shrimp vein out.
- Method 3: Flip the shrimp over, hold the shrimp’s body with one hand, and with the other hand, peel off both sides of the shrimp head, then hold tightly the connection between the head and the body, slowly separate the head from the body. At this time, the shrimp vein is still attached to the part near the head, so it will be pulled out along with it.
Wash the pork, soak it in diluted saltwater for about 25 – 30 minutes, then rinse with clean water, put it in the meat grinder, and grind it finely.
Break the yellow noodles into small pieces by hand. Soak the dried wood ear mushrooms in a bowl of water for about 1 hour until they expand, then cut them into thin strips.
After washing, cut off the roots of the green onions, remove any damaged leaves, and chop them finely. Peel the shallots and garlic, then pound them into a paste.
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Marinate the seasoning
Add minced pork, diced shrimp along with 1/3 teaspoon of pepper, 1 tablespoon of sugar, 3 teaspoons of salt, 1 teaspoon of fish sauce, and 1 teaspoon of seasoning powder into a bowl, mix the mixture well and marinate for about 15 minutes for the filling to absorb the seasoning evenly.
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Wrap the spring rolls
First, you prepare the dipping sauce for the spring roll rice paper by dissolving 1 teaspoon of soy sauce in 500ml of water and stirring well.
Next, you place 1 piece of rice paper that has been soaked in the prepared water on a plate or tray, then add a little of the marinated shrimp and pork mixture onto the rice paper, fold 2 edges of the rice paper over, and roll it up tightly.
Tip: To make the spring rolls look beautiful when fried, when rolling the spring rolls, you should apply moderate force. If rolled too tightly, the filling will expand during frying, tearing the rice paper and causing the filling to fall out. Conversely, if you roll too loosely, the rice paper may easily peel off when placed in the pan.
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Frying spring rolls
Add 500ml of cooking oil to the pan, place it on the stove, and use chopsticks to gently place the rolled spring rolls into the pan.
Fry on low heat for about 2 minutes until the spring rolls are slightly golden, then increase the heat and fry until they are evenly golden and beautiful, then remove them and place them in a bowl lined with paper to absorb the oil.
Tip:- To ensure the spring rolls fry evenly and do not burn, you should fry them submerged in oil over high heat!
- To prevent the rice paper from peeling off while frying, when placing the rolls in the pan, you should position the side with the rice paper’s edge facing down to secure the edge.
How to choose delicious, quality potatoes
- You should choose potatoes with a yellow, smooth skin, without any deep spots because these potatoes are usually sweeter and more nutritious when eaten.
- Fresh, delicious potatoes will feel firm in your hand; they should be hard and not soft from wilting or being stored for too long.
- Avoid buying potatoes that have sprouted or whose skin has turned green because these types can be very harmful to health.
See details: How to choose delicious, quality potatoes.
Tools needed
Meat grinder, bowl, pan, stove, chopsticks,…
How to prepare Shrimp and Pork Spring Rolls with Potatoes
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Prepare the ingredients
Wash the pork thoroughly with diluted salt water for about 2 – 3 minutes, then rinse with clean water, drain, and slice thinly.
Peel the shrimp, remove the shrimp’s dorsal vein, wash thoroughly, then dice and drain.
Next, place the pork and shrimp in a meat grinder, grind at a moderate speed until the mixture is smooth.
Peel the potatoes, wash thoroughly, then grate them, and rinse several times with water. You need to squeeze the potatoes multiple times to reduce moisture and dry them before wrapping the spring rolls!
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Prepare the shrimp and meat filling
Add the minced shrimp and meat mixture into a bowl along with the potatoes and mix well.
Next, season the shrimp and meat filling and potatoes with: 1 tablespoon of sugar, 1 teaspoon of monosodium glutamate, 1 tablespoon of seasoning powder, 1 tablespoon of fish sauce, 1 tablespoon of tapioca flour, and crack in 1 egg, then mix the mixture thoroughly.
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Roll the spring rolls
Place the rice paper on a cutting board, add 1 teaspoon of the shrimp and meat filling in the center. Fold the two edges of the rice paper and then roll it up with just enough pressure, not too tight to avoid the spring rolls bursting while frying.
Repeat the rolling process until the filling is finished!
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Frying the spring rolls
Prepare a deep pan or a small pot, then add 100ml of cooking oil, heat the oil and then add the spring rolls to fry on low heat.
Fry for about 7 – 10 minutes until the spring rolls are golden brown on both sides, then remove them and let them drain the oil to complete the dish.
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Final product
The spring rolls filled with shrimp, pork, and potatoes are golden, crispy, and super attractive. The outer layer of the spring roll is crunchy, harmonizing perfectly with the well-seasoned filling inside, and the soft potatoes make it even more delicious!
You can enjoy these spring rolls with chili sauce to enhance the delicious and distinctive flavor of the fried dish!
3. Shrimp and Pork Spring Rolls (Recipe shared from Tiktok Let’s Cook with TasteVN)
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Shrimp and Pork Spring Rolls (Recipe shared from Tiktok Let’s Cook with TasteVN) For 1 – 2 people
Ground pork 200 gr Ground shrimp 200 gr Grated cassava 100 gr
Ingredient Image
How to Make Shrimp and Pork Spring Rolls (Recipe shared from Tiktok Let’s Cook with TasteVN)
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Prepare Ingredients
You can buy pre-ground pork and shrimp to save time or you can buy them fresh and grind them yourself.
Peel the cassava, cut it into pieces, and then finely grate it.
Prepare a bowl for the ground pork, shrimp, and grated cassava, then mix all the ingredients together.
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Spring Rolls
Since the rice paper has a salty flavor, you don’t need to season the filling any further. Before rolling, dip the rice paper in water and place it on a cutting board, add a sufficient amount of filling to the rice paper, then roll it up into even round rolls. Repeat until you run out of filling.
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Frying Spring Rolls
Prepare a pan, add oil, and turn on the stove. Wait for the oil to heat up, then add the spring rolls to fry. You should fry the spring rolls submerged in oil so that they cook evenly and the outer layer turns golden and crispy.
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Final Product
After frying, the outer layer of the spring rolls is golden and crispy, while the filling inside is evenly cooked and not dry. After frying, the filling is quite salty, so you don’t need to add more seasoning. When eating, you can serve it with fresh vegetables and dip it in chili sauce.
How to choose fresh and delicious shrimp
- You should choose shrimp with a transparent outer shell that still has a slight sea smell, the head and body of the shrimp are tightly connected, and the shell joints on the shrimp’s body are flexible, not separated.
- Additionally, when purchasing, you can use your hand to press and gently move on the shrimp’s shell to check its freshness. If you feel a lump as if there are sand grains inside or the shrimp is slimy when moving, then do not buy it!
- Do not choose shrimp with a tail that is fanned out and a straight, round body because these shrimp may have been injected with chemicals or water to make them plump.
- Currently, you can easily buy shrimp at markets, supermarkets, or reputable seafood stores.
How to choose fresh and delicious pork
- You should choose pieces of pork that are light pink or light red, the meat fibers slightly tighten, the surface of the meat is dry, has high elasticity, and when smelling there is no unpleasant, fishy odor.
- Additionally, when buying meat, you should choose lean pork to make this dish because this part of the meat when minced will have a balanced ratio of lean and fat, not creating a dry feeling when eating like lean meat or an overly greasy feeling like fatty meat.
- Do not choose pieces of meat with fat and lean meat separated, and if you touch it and yellow juice flows out, it means that the pig with such meat has been raised with lean-making substances.
- Besides, you should also avoid buying meat that is pale in color, mushy, leaks juice when touched, becomes lighter the more you wash it, and has a fishy smell; this indicates that the meat has been treated with borax.
How to store spring rolls for a long time
- You can freeze uncooked or partially cooked spring rolls, but no matter which method you choose, you should not mix eggs into the filling to prevent the spring rolls from breaking while frying and to help them last longer when frozen.
- When placing spring rolls in a food storage container to freeze, do not pack them too tightly so they do not break when thawing. You should layer the spring rolls and place plastic wrap between each layer to prevent them from sticking together.
- Partially fried spring rolls can be stored for about 2 weeks from the date of storage. If the filling has been cooked before wrapping, they can be stored for 6 to 8 months!
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Finally, we have completed 2 ways to make shrimp and meat spring rolls that are crispy, flavorful, and super simple to make at home so you can showcase your cooking skills for your family and friends to enjoy on weekends or during holidays! Wish you success in your cooking.
