Earth shrimp spring rolls are originally a famous dish of the old Binh Dinh region with a delicious and delicate flavor. Unlike traditional spring rolls, earth shrimp spring rolls focus on the nutritious sweetness of fresh shrimp and the crispness of the rice paper crust. Besides, making mini earth shrimp spring rolls will help young children easily enjoy them.
To make mini earthen shrimp rolls, prepare 300g of fresh earthen shrimp and 150g of pork belly. You should prioritize choosing natural earthen shrimp of medium size, thin skin and firm meat, which will help the dish have a rich, fresh flavor and eye-catching orange-red color. At the same time, prepare Binh Dinh rice paper, thin and chewy type, shallots, ground pepper, seasoning and cooking oil.
After buying, earthworms need to be removed from the head, keeping the tail, washed with diluted salt water and let it drain completely. Cut pork belly into small bite-sized pieces or slightly chopped, then marinate with seasoning and shallots for about 15 minutes.
A small tip to help make earthen shrimp rolls crispy is not to marinate too much liquid spices to avoid making the filling watery when wrapped.
When rolling the spring rolls, housewives should cut the rice paper into small triangle pieces and then put a piece of pork belly and 1 shrimp paste in the middle. Please note that letting the shrimp tail be slightly exposed will make the spring rolls more attractive.
The frying process also directly determines the crispness and color of the earthen shrimp spring rolls. Pour oil into the pan to cover the spring rolls, heat the oil until hot and then reduce the heat to medium before putting the spring rolls in to fry. Frying and frying at medium heat will help the shrimp and meat cook evenly from the inside without the outer shell being burnt.
When the fermented pork roll skin turns evenly golden, increase the heat for about 30 seconds to squeeze excess oil out and then take the fermented pork roll out onto oil blotting paper.
Standard mini shrimp rolls need a crispy crust, shrimp meat inside is ripe red mixed with the fragrant and fatty taste of pork belly. This dish will be very suitable for families to enjoy when served with cucumber or dipped with ketchup, sweet chili sauce.
