Top 10 Best Fried Spring Rolls for Family Meals

Ingredients:

• 300g fresh shrimp (steamed)
• 200g grouper fish (steamed)
• 1 carrot
• 1 onion
• 1 piece of rice paper
• 150g crispy flour
• 150g tempura flour
• 150g mayonnaise sauce
• 150g chili sauce
• 1 egg (egg yolk)
• 1 tablespoon lime juice
• Tools: Gas stove, pan, bowl, chopsticks, spoon,...

Instructions:

• Prepare ingredients: Peel and finely chop the onion, julienne the carrot; finely chop the shrimp but not too finely
• Marinate the mixture: Mix the onion, carrot, and a pinch of salt together for about 10 - 15 minutes. At this point, the onion and carrot mixture will release water, so squeeze out all the water. Next, put the onion-carrot mixture, grouper fish, and shrimp in a bowl, add mayonnaise sauce and mix well to marinate the ingredients.
• Prepare the flour and wrap the spring rolls: Mix the crispy flour with a little water to create a smooth mixture, not too thick but not too thin. Place a piece of rice paper on a flat surface, scoop a spoonful of filling onto it, and roll the rice paper carefully to avoid tearing.
• Fry the spring rolls: Dip the spring roll in the prepared flour mixture. Make sure to fully coat the spring roll with flour. Next, roll the spring roll in tempura flour. Roll it several times to evenly coat the spring roll with flour. Place the spring roll on a separate plate. Repeat this process until all the filling is used.
• Prepare the dipping sauce: First, prepare a small bowl with salt, sugar, fish sauce, lime juice, and vinegar, and stir well. Next, crack an egg into another bowl and beat well until the egg becomes frothy. Add half of the prepared mixture to the egg and beat well. When the mixture becomes foamy, add half a cup of cooking oil and use a whisk to beat well. When the mixture reaches a certain level of foaminess, add the remaining half of the mixture to the egg and beat for another 3 - 4 minutes. Finally, put the mixture in the refrigerator compartment to use gradually.
• Finished product: Arrange the spring rolls on a plate, decorate according to your preference to make the dish more appealing. It's best to serve hot, dipping the spring rolls in chili sauce and mayonnaise sauce for extra flavor.

Ingredients:

• Pork shoulder: 250g
• 1 crab
• 3 chicken eggs
• Parsnip, carrot - 1 each
• 1 packet of regular rice paper or ram rice paper from Ha Tinh
• Bean sprouts: 50g
• 10g glass noodles
• 10g shiitake mushrooms; 10g wood ear mushrooms; garlic, shallots, green papaya, carrots
• Dipping sauce: fish sauce, seasoning powder, pepper, salt, vinegar, lime - seasoning

Instructions:

• Step 1: Clean the crab, boil it until cooked, and remove the meat. Wash the pork, finely chop it.
• Step 2: Peel and wash the parsnip, carrot, then shred finely. Soak the glass noodles, shiitake mushrooms, and wood ear mushrooms in hot water until softened, soak each type separately in a bowl. Chop the glass noodles, finely chop the shiitake mushrooms and wood ear mushrooms. Wash the bean sprouts, cut them into small pieces. Mix the pork, crab meat, carrot, parsnip, mushrooms, bean sprouts, and beat the eggs in, season with salt, seasoning powder, and pepper, and mix well until everything absorbs the seasoning.
• Step 3: Add vinegar or squeeze lime into a small bowl, dip the rice paper in before wrapping the spring rolls to make them crispier when fried. Additionally, you can rub tomatoes on the rice paper to make the spring rolls crispier.
• Step 4: Spread the rice paper on a flat surface, then add the filling in the middle, spread evenly, fold the 4 corners, roll the spring rolls into a square shape.
• Step 5: Heat oil in a pan, when the oil is hot, add the spring rolls to fry, flip evenly on all sides until the spring rolls are golden brown, cooked through, and crispy, then place on a plate lined with oil-absorbing paper. Use a knife to cut the spring rolls in half or quarters depending on your preference. Next, arrange raw vegetables on a plate and place the crab spring rolls on top.
• Step 6: Prepare the sweet and sour dipping sauce: Peel and wash the green papaya, carrots, then slice thinly. Add a little fish sauce, lime, sugar, seasoning powder, and enough broth to a pot and bring to a boil, when the broth boils, add the papaya and carrot slices and blanch briefly. Pour the dipping sauce into a small bowl. Finely chop chili and garlic into the dipping sauce bowl if desired.

Ingredients:

• 300g minced meat
• 50g glass noodles
• 200g parsnip
• 100g carrot
  
• 100g onion
• 2 chicken eggs
• 30 pieces of rice paper
  
• 3 wood ear mushrooms
• 10 shiitake mushrooms
• 1 dry onion
• ½ garlic
• 1 chili
• Seasonings: Fish sauce, ground pepper, seasoning powder, cooking oil, vinegar, sugar

Instructions:

• Prepare ingredients: Soak the glass noodles in warm water for about 15 minutes, rinse, drain, and cut into short pieces about the size of a finger. Soak the wood ear mushrooms in warm water for about 10 minutes, rinse, and drain. Rinse the shiitake mushrooms, discard the stems, and chop finely. Peel and wash the parsnip, carrot, then dice finely. Peel the dry onion, wash, crush, and chop finely. Put all the ingredients into a large bowl along with the minced meat, crack 2 eggs into the bowl. Peel and crush the garlic, chop finely. Remove the seeds from the chili, wash, and finely chop.
• Mix the filling: Mix all the ingredients in the bowl, season with 1 teaspoon of ground pepper, 1 teaspoon of seasoning powder, 1 tablespoon of fish sauce. The way to make delicious Northern-style fried spring rolls is to mix the filling with seasoning and marinate for about 10 minutes.
• Wrap the spring rolls: Spread the rice paper on a flat surface (plate, cutting board…), add a little filling in the middle, then fold the edges and roll it up. Repeat until all the prepared ingredients are used.
• Fry the spring rolls: Heat the cooking oil in a pan. Add each spring roll into the hot oil. Gently turn the spring rolls to ensure even cooking on all sides. When the spring rolls turn a beautiful golden color, remove them and place on a plate lined with paper towels to absorb excess oil.
• How to make dipping sauce for fried spring rolls: Add 1 tablespoon of fish sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, and 5 tablespoons of water to a bowl, mix well. Add chopped garlic and chili to the dipping sauce bowl, stir well to complete the homemade fried spring rolls recipe.

Ingredients:

• 10 shrimp (about the size of pinky fingers)
• 300 gr shredded Mozzarella cheese
• Rice paper wrappers
• 100 gr crispy frying flour
• 100 gr tapioca flour
• 150 ml water
• 100 gr tempura flour

Instructions:

• Place the rice paper then add the cheese and shrimp, roll tightly.
• Combine 100 gr tapioca flour with 100 gr crispy frying flour and 150 ml water into a smooth mixture.
• Dip the rolled spring rolls into the prepared batter, then coat evenly with tempura flour.
• Heat oil in a thick-bottomed pot until hot, fry the spring rolls until golden and crispy, then remove and drain on paper towels.