- Taro, black fungus, vermicelli, green onion 25g each
- 55g carrots
- 15g basil leaves
- 10g purple onion
- 50g cassava root
- 100g shelled shrimp
- 20g ginger
- 50ml of wine
- 50g crab meat
- 100g minced lean meat
- 30ml lemon juice
- 20g minced garlic
- 30g minced chili
- Spring roll rice paper
- Seasoning: seasoning, monosodium glutamate, fish sauce, sugar, pepper
Step 1: Prepare Vegetable Ingredients
- Taro, mushrooms, carrots, basil leaves cut into small pieces.
- Soaked vermicelli, cut into small pieces.
- Onions cut into small pieces.
- Minced purple onion.
- Chopped cassava root.
- Shrimp minced.
Step 2: Preliminary Crab
Put 500ml of water on the stove, bring to a boil and add 20g of ginger and 50ml of wine. Next, you put the crab meat in and wait for the water to boil again, then turn off the heat, take out the crab meat and set it aside.
Step 3: Mix the Spring Rolls
You in turn put taro, mushrooms, 25g carrots, basil leaves, vermicelli, scallions, red onions, cassava tubers, shrimp, minced minced meat, crabs in a large bowl. Continue, seasoning for the filling including: 5g seasoning seeds, 3g monosodium glutamate, 3ml fish sauce, 3g sugar, 3g pepper and mix well to make the ingredients really absorb the seasoning.
Step 4: How to Make Fish Sauce with Spring Rolls
While waiting for the filling to absorb the spices, you will make fish sauce dipping with spring rolls. Put the pot on the stove, add 200ml of water with 30ml of fish sauce, 150g of sugar, 5g of monosodium glutamate, stir to mix all the spices together, cook until the mixture boils, then turn off the heat.
Wait for the fish sauce to cool, add 30ml of lemon juice, 20g of minced garlic, 30g of carrots and mix well.
Step 5: How to Roll Spring Rolls Beautifully
Use 2 sheets of rice paper stacked staggeredly, spread on a flat surface, put the filling in 2 pieces of rice paper on top of each other, quantify the filling is about 10g, not too much, otherwise the spring roll will be broken. Then you roll it all the way to the end of the cake. Use water to fix the edge of the cake to prevent it from falling apart when frying. Arrange spring rolls on a plate, repeat until all fillings are used up.
Step 6: How to Fry Crispy Spring Rolls
Add enough oil to the pan to cover the spring rolls. When the oil is hot, fry the spring rolls over medium heat, flipping all sides until the spring rolls are golden brown and crispy. Note, do not fry spring rolls with high heat because it will lead to raw inside but burning outside.
If you want the crispy spring rolls to last longer, fry them twice: First time frying with low heat until the spring rolls are cooked, then take them out to drain the oil, when you’re almost ready to eat, fry them again for a crispy golden crust.
When the spring rolls are satisfactory, you take them out and put them on paper towels to absorb oil.
Step 7: How to Decorate Spring Rolls
Spring rolls arranged on a plate and garnished with herbs, salad, chili sauce.
Spring rolls can be eaten with raw vegetables, sweet and sour fish sauce. This dish can be eaten with rice, vermicelli or as a snack.