Recipe of Favorite Vietnamese Fried Crab Spring Rolls

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Vietnamese Fried Crab Spring Rolls. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Vietnamese Fried Crab Spring Rolls Recipe. How to make Vietnamese fried pork and prawn spring rolls. I love Vietnamese spring rolls or cha gio in Vietnamese, which roughly means "minced pork rolls." The filling is made of ground pork, shrimp, crab meat, shredded carrots and mung bean noodles (cellophane noodles or glass noodles).

You can cook Vietnamese Fried Crab Spring Rolls using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vietnamese Fried Crab Spring Rolls

1. Make ready 20 pieces of rice paper.
2. Take 50 g of finely chopped crab meat.
3. Make ready 100 g of shrimps, shelled, deveined, patted dry with paper towels, finely chopped.
4. Make ready 100 g of minced pork.
5. You need 2 of eggs.
6. Prepare 1 of shallot, finely chopped.
7. Make ready of Chopped garlic, ¾ for frying garlic in the filling of the spring rolls, ¼ for mixing the dipping sauce.
8. Prepare of Bean sprouts.
9. You need 1 of coil dry rice vermicelli noodles.
10. You need 2 of shiitake mushrooms.
11. Take 2 of wood ear mushrooms.
12. Prepare of Coriander, finely chopped.
13. You need of Sugar, fish sauce, salt, seasoning powder, vinegar.
14. It’s of Lettuce, herbs.

Serve with Nuoc Cham dipping sauce (see note).Fried spring roll is a traditional and popular dish to each Vietnamese.However, have you ever wondered if you can find something new in the taste, flavor and process the crunchy spring roll, unique but still very Vietnamese?Vietnamese fried spring rolls are surprisingly easy to make and filled with fresh, healthy ingredients such as pork and prawn (or chicken if you prefer!).

Vietnamese Fried Crab Spring Rolls step by step

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..

Apparently, people have different versions of the dipping sauce.Watch how to fold Cha Gio (Vietnamese fried spring rolls) neatly, so you don't get any air pockets!These spring rolls are great to whip up for a party, or as a crispy topping for Vietnamese noodle ¼ cup minced shrimp. ½ cup shredded fresh crab meat. ¼ cup wood ear mushrooms, rehydrated Add spring rolls and fry until crisp.

Once you learn the technique of folding the spring rolls, you'll be able to whip up a batch in no time.Crispy and utterly delicious, they're perfect as a.To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel.Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it.Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham.