Shrimp spring rolls with shrimp and mushrooms

Ingredients

• 8 rice wrappers
• 400 g cooked fresh shrimp
• 20 g rice vermicelli
• 15 g dehydrated black mushrooms
• 50 g carrot (1/2 carrot)
• 1/2 onion
• 1 egg
• 1 Tbsp soy sauce
• vegetable oil (for frying)

Materials

• 1 fryer or deep-sided pan

Preparation

• Soak the dried mushrooms in warm water for 25 minutes. Shell the shrimp. Keep 8 shrimp aside for later.
• Shred the carrot and chop the onion. Cook the rice vermicelli for 4 minutes in boiling water. Drain and let cool. Cut the shrimp, mushrooms, and vermicelli into small pieces.
  
• The filling: Mix the shrimp pieces, vermicelli, mushrooms, carrot, onion, egg, and soy sauce.
• Soak a rice wrapper in cold water to soften it. Place the wrapper on your work surface. Add a generous tablespoon of filling to the center of the wrapper. Place a whole shrimp on top.
  
• Fold the bottom of the wrapper over the filling. Then fold the sides of the wrapper towards the center and roll the spring roll. Repeat until all the filling is used.
• Heat the oil (340-360°F). When it's hot, fry the spring rolls for about 6 minutes, turning them if necessary. Place the cooked spring rolls on paper towels.
  
• There you are, your shrimp spring rolls are ready!

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe