Easiest Way to Cook Yummy Vietnamese Fried Crab Spring Rolls

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Before you jump to Vietnamese Fried Crab Spring Rolls recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

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From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is something we can all perform, without difficulty. Mostly, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to vietnamese fried crab spring rolls recipe. You can cook vietnamese fried crab spring rolls using 14 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Vietnamese Fried Crab Spring Rolls:

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

Steps 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..

I double fry the spring rolls. The first frying is to cook the filling; the second is heat them, and to crisp up the exterior. These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in Spring rolls are my absolute favorite Vietnamese food. These spring rolls were a sell out at one of our annual school projects several years ago and have been a favorite at our house as well as at the Spring Mosaic.

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