Ingredients :
- 20 pieces rice paper
- 50 g finely chopped crab meat
- 100 g shrimps, shelled, deveined, patted dry with paper towels, finely chopped
- 100 g minced pork
- 2 eggs
- 1 shallot, finely chopped
- Chopped garlic, ¾ for frying garlic in the filling of the spring rolls, ¼ for mixing the dipping sauce
- Bean sprouts
- 1 coil dry rice vermicelli noodles
- 2 shiitake mushrooms
- 2 wood ear mushrooms
- Coriander, finely chopped
- Sugar, fish sauce, salt, seasoning powder, vinegar
- Lettuce, herbs
Method :
- 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.
- 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.
- Fry the garlic which will make the filling more flavorful and aromatic.
- 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.
- 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!
- 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.
- Serve with lettuce, herbs, dipping sauce. Perfect with a plate of pickles.
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