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Saturday, April 8, 2017

How to make Egg Rolls / Fried Spring Rolls Recipe—Shrimp and Chicken


Ingredients & Cooking Directions for Vietnamese Egg Rolls / Fried Spring Rolls

Kitchen Equipment used in this Video

Food processor: http://amzn.to/2mYNh3n  
Cooking gloves: http://amzn.to/2mcNotv    
Square plate: http://amzn.to/2mT5fCw
Paper towels: http://amzn.to/2nBPAru
Parchment paper: http://amzn.to/2nwxObA
Kitchen brush: http://amzn.to/2nUUEqs
Cutting board: http://amzn.to/2nByQka
Kitchen brush: http://amzn.to/2oDRyvj
Induction Cooker: http://amzn.to/2nyw4eF 
Cooling rack: http://amzn.to/2nAJJCG
Straining ladle: http://amzn.to/2nBO5tk

Servings: 30 egg rolls

Filling

½ pound peeled and deveined shrimp
¾ pound ground chicken
½ cup shredded carrots
½ cup chopped onions

1. Place shrimp into a food processor to chop it into a paste or smash shrimp with large knife and chop it up until it turns into a paste.
2. Combine all filling ingredients in a bowl and mix well. Set aside.

Assemble rolls


1. Thaw spring roll wrappers and separate them. Place damp towel over separated wrappers so they do not dry up.
2. Lay a wrapper on a clean, dry and flat surface. Put 1 ½ tablespoons of the filling near the bottom corner of a wrapper, spread filling into about 3-inch log, lift the bottom corner up and begin rolling until you reach half way up.
3. Fold the left and right sides of the wrapper towards the center and continue rolling the rolls tightly.
4. Seal the end by brushing with egg whites.
5. Lay the spring rolls seam side down on a dry plate or baking pan. Keep the rolls covered with a damp towel until ready to fry.
6. Repeat process until ingredients are used up.

 ***Do not put too much filling in the egg rolls. Roll small and tight rolls since loose and sloppy rolled spring rolls will break apart.***

Frying egg rolls


1. Heat oil in a large pot or wok over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil.
2. Turn the heat down to medium about 350°F, and add in egg rolls to pan. Fry the egg rolls in batches until golden brown on all sides and fully cooked inside, about 10-15 minutes per batch.
3. Place on wire rack when egg rolls are done cooking to drain and cool.

***For leftover egg rolls, place them in the freezer and bake them in the oven for about 350°F for about 15-20 minutes, turning them on the other side halfway during baking until hot on the inside and crispy on the outside.****

To serve

Lettuce
Cucumber slices

To eat the egg rolls, place a roll in the middle of a lettuce leaf, add cucumber slice, pickled daikon and carrots, wrap it up and dip it in dipping sauce. You can also eat these egg rolls with vermicelli salad bowls (bún thịt nướng).

Enjoy!

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