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Vietnamese Fried Crab Spring Rolls
Vietnamese Fried Crab Spring Rolls

Lots of people love cooking and also think it makes the perfect relaxing pastime. A kitchen that is filled with fresh food that smells tasty is particular to make any person’s mood a little bit lighter. It can occasionally appear difficult, however, to identify recipes that work for you or advice that leads to an eventually successful dish. Possibly this Vietnamese Fried Crab Spring Rolls dish is the one you are looking for. You can cook Vietnamese Fried Crab Spring Rolls using 14 ingredients and 8 steps. Here is how you achieve that.

To begin with this recipe, we have to prepare a few ingredients. You can have Vietnamese Fried Crab Spring Rolls using 14 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Vietnamese Fried Crab Spring Rolls:
  1. Prepare 20 pieces rice paper
  2. You need to prepare 50 g finely chopped crab meat
  3. Take 100 g shrimps, shelled, deveined, patted dry with paper towels, finely chopped
  4. Provide 100 g minced pork
  5. Prepare 2 eggs
  6. Get 1 shallot, finely chopped
  7. Take Chopped garlic, ¾ for frying garlic in the filling of the spring rolls, ¼ for mixing the dipping sauce
  8. Get Bean sprouts
  9. You need 1 coil dry rice vermicelli noodles
  10. You need 2 shiitake mushrooms
  11. You need 2 wood ear mushrooms
  12. You need Coriander, finely chopped
  13. Take Sugar, fish sauce, salt, seasoning powder, vinegar
  14. Use Lettuce, herbs
Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add at least a pinch or two after you start cooking and again at the very end. Your palate are going to be the ultimate guide here, so taste often.

Instructions to make Vietnamese Fried Crab Spring Rolls:
  1. First, soak the dry vermicelli coil and shiitake mushrooms, wood ear mushrooms in plenty of water. Then slice the vermicelli into 5cm pieces. Slice the mushrooms into small pieces.
  2. Whisk the eggs well then cook in a wok, tossing quickly with cooking oil or butter. If you use eggs for the filling of the spring rolls, they will be crunchier.
  3. Fry the garlic which will make the filling more flavorful and aromatic.
  4. Make the spring roll filling with minced crabmeat + some black pepper + chopped shrimp + chopped pork + bean sprouts + vermicelli + chopped shallot + shiitake mushrooms, wood ear mushrooms + fried garlic + chopped coriander + stir-fried egg. Add some black pepper, seasoning powder, sugar. Mix well. Use hands to stir well all the ingredients.
  5. Roll the spring rolls. I use the rice paper sheets bought in the North of Vietnam or Hue. Rice paper sheets are thin and chewy, mostly no need to brush water on when rolling without tearing the rolls. If you have beer, you can use it instead of water to brush on the rice paper sheets. Lots of fun and good smell as well. Hihi. - In this step, the whole family can gather around and do it happily together. My child often makes round spring rolls like the ones of Hai Phong, very cute!
  6. Fry the spring rolls. Add cooking oil to a wok, then add some salt. A tip from my aunt: salt helps prevent oil from splattering. But not too much salt, otherwise our spring rolls will be salty!
  7. Mix the dipping sauce. While frying the rolls, you can mix the dipping sauce. Chopped garlic + chopped chili + 3 teaspoons of sugar + 4 teaspoons of vinegar or lemon juice + 1 cup of boiled water + 4 teaspoons of fish sauce. Remember to season again if desired.
  8. Serve with lettuce, herbs, dipping sauce. Perfect with a plate of pickles.

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