Crispy Shrimp Fried Spring Rolls

Ingredients

• 10 g Dried wood ear mushrooms (Soak 1 hour, then drain and chop)
• 30 g Glass noodles (cellophane noodles) (Soak 10 minutes, then cut into 2‑3 cm pieces)
• 2 pieces Carrots (Grated, salted, rested 5 min, then squeezed dry)
• 0.5 tsp Salt (For carrots)
• 500 g Raw shrimp, peeled and deveined (Pat dry; optionally slice each shrimp lengthwise for mixed texture)
• 1 piece Fresh bird's eye chili (Half chopped fine, half sliced into strips)
• 0.5 tsp Ground black pepper
• 1 tbsp Fish sauce
• 1 tbsp Cornstarch (Helps bind moisture)
• 1 piece Onion (Finely diced)
• 1 large Egg (Beaten, acts as binder)
• 20 sheets Rice paper (22 cm diameter) (Use 22 cm sheets for proper layering)
• 2 L Vegetable oil (for deep‑frying) (Neutral oil with high smoke point)

Instructions

1. Soak wood ear mushrooms

   Place 10 g dried wood ear mushrooms in a small bowl, cover with lukewarm water and let soak for 1 hour until fully rehydrated. Drain and gently squeeze out excess water, then chop coarsely.

   Time: PT1H

2. Soak glass noodles

   Put 30 g glass noodles in another bowl, cover with hot tap water and let sit for 10 minutes. Drain and cut the softened noodles into 2‑3 cm pieces.

   Time: PT10M

3. Prepare carrots

   Peel and grate 2 carrots. Sprinkle with ½ tsp salt, toss, and let rest for 5 minutes. Then place the grated carrots on a clean towel and squeeze firmly to remove as much moisture as possible.

   Time: PT5M

4. Dry the shrimp

   Pat 500 g raw peeled shrimp dry with paper towels. If you like texture contrast, slice each shrimp lengthwise once.

   Time: PT5M

5. Chop aromatics

   Take 1 fresh chili: finely chop half and slice the other half into thin strips. Peel and finely dice 1 onion.

   Time: PT5M

6. Mix the stuffing

   In the large mixing bowl combine the chopped mushrooms, glass‑noodle pieces, squeezed carrots, shrimp, both portions of chili, diced onion, 1 tbsp fish sauce, ½ tsp ground black pepper, 1 tbsp cornstarch and the beaten egg. Mix thoroughly until everything is evenly coated.

   Time: PT5M

7. Soften rice paper

   Fill a shallow dish with hot water (just off the boil). Dip one 22 cm rice‑paper sheet for 2‑3 seconds, then immediately lay it flat on a clean kitchen towel and flip the other side onto the towel to blot excess water. Repeat for all 20 sheets.

   Time: PT10M

8. Assemble the rolls

   Place a softened rice‑paper sheet on the towel. Spoon about 2 tbsp of stuffing near the bottom edge, fold the left and right sides toward the centre, then roll tightly, pressing out air as you go. Lightly wet the top edge with water to seal. Set the roll seam‑side down on a tray, keeping rolls close together for easy handling.

   Time: PT20M

9. First fry (150 °C)

   Heat the vegetable oil in the deep pot to 150 °C (300 °F). Gently lower half of the rolls into the oil and fry for 5 minutes. They will puff slightly; do not stir immediately.

   Time: PT5M

   Temperature: 150°C

10. Cool the first batch

    Using tongs, remove the fried rolls and place on a cooling rack for 5 minutes. At this point you may transfer them to a freezer bag and freeze for later use.

    Time: PT5M

11. Second fry (180 °C)

    Raise the oil temperature to 180 °C (350 °F). Fry the remaining rolls (or all rolls if not frozen) for 5‑6 minutes until they turn golden‑brown and are crisp to the touch.

    Time: PT6M

    Temperature: 180°C

12. Serve

    Arrange the hot rolls on a serving platter. Optionally wrap each in a lettuce leaf with fresh herbs and serve with nuoc cham dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

50

Protein

4 g

Carbohydrates

5 g

Fat

2 g

Fiber

0.5 g