This content is also available in: Vietnamese

INGREDIENTS

  • 1 boiled sea-crab, tender white meat
  • 100g prawns, diced to the size of pomegranate seeds
  • 150g minced pork
  • 10 dried mushrooms, soaked
  • 2-3 soaked fungus
  • 150g cassava
  • 150g carrots
  • 2 egg yolks
  • 30g vermicelli (made of cassava)
  • 2 minced onions
  • 4-5 green onion
  • 1 tsp minced pepper
  • 20 pieces rice paper
  • Green papaya, carrots trimmed in the shape of flowers and squeezed with a little salt so that excess water is expelled
  • Bamboo string (for fastening spring roll while frying)

Served with vermicelli and herbs.

Sauce

  • 500ml hot water
  • 50ml fish sauce
  • 80ml rice vinegar
  • 50g sugar
  • Minced pepper, chili, garlic, vinegar

INTRODUCTIONS

  1. With the mushroom, fungus, carrot, and cassava, clean and dice into small pieces.
  2. Fry crab roe with purple onion and cooking oil.
  3. Mix all ingredients (except for crabmeat) including pork, prawn, vegetables, egg yolks, fried crab-roe and pepper in a big bowl.
  4. Put rice paper onto a plate, moisten with a little water, scoop a heaping tablespoon of the filling and place on the rice paper, then add crabmeat in the center. Finally wrap the spring roll into square shapes and fasten with bamboo strings.
  5. Heat a generous amount of oil in the pan until you see small bubbles around a chopstick. Keep the heat on medium and start frying. Deep fry until both sides turn golden.
  6. Before serving, quickly fry again for crispiness and heat.
  7. Serve with sweet and sour sauce, vermicelli and herbs. Season the sauce with pepper, minced garlic, chili accordingly.