Shrimp spring rolls are known as a Northern specialty and are very popular with many diners. Unlike traditional fried spring rolls, Thanh Hoa shrimp spring rolls have a distinctive flavor with the natural sweetness of fresh shrimp, the roughness of the pig skin and the attractive crispy golden crust.
To make shrimp spring rolls, housewives will need to prepare 300gr fresh shrimp and pork; 200gr ground pork (should choose lean and fatty shoulder meat); 100gr pork skin; 2 eggs; 50gr carrots and bean sprouts of each type; dried onions and garlic cloves; 1 batch of spring rolls (cut into 4 pieces) and some other basic spices.
After buying the shrimp, peel it, remove the head, and remove the black thread on the back. Half of the shrimp is chopped, half is left whole or sliced to create the texture of the spring rolls.
Wash the grated pork belly, boil it with a little salt and ginger to remove the smell. Soak the skin in a bowl of ice to make the pig skin white and crispy. Then, the pig skin is sliced into thin long strands. Peel the carrots, bulb them into small pieces; wash the bean sprouts to drain. Dried onions, peeled garlic and minced.
Add shrimp, ground pork, sliced pork skin, carrots, bean sprouts, and minced onions to a large bowl. Crush 2 eggs and season with 2 tablespoons fish sauce, 1 teaspoon seasoned coffee beans, 1 teaspoon sugar, half a teaspoon ground pepper. Then mix the mixture well to blend all the ingredients together. Let the filling rest for about 15 - 20 minutes to absorb the spices.
Spread the spring rolls on a flat surface. Add a full serving of filling to a corner of the rice paper, add a piece of shrimp with diced or whole shrimp on top. Tilt the edges of the cake and roll it evenly. Note that the spring rolls should be moderate, not too tight to avoid spring rolls breaking when fried but not too loose, causing spring rolls to absorb oil.
Hold the hot oil, reduce the heat to medium and slowly add the spring rolls to the frying. Retinch the sides until the spring rolls are cooked and have a light yellow color, then remove and leave on the oil absorber paper.
Before eating, boil the hot oil over high heat and then fry the spring rolls again until crispy and creamy, then add them to the oil absorption paper to remove all the fat.
Prepare a small bowl, mix the dipping sauce in a ratio of 1 sugar: 1 vinegar: 1 fish sauce: 4 filtered water. Stir well until the mixture is dissolved and then add the chopped garlic and chili to taste and then season with Thanh Hoa shrimp spring rolls to enjoy.
