How to Make Vietnamese Crispy Shrimp Rolls Asian Cooking Recipe Cuisine

Vietnam Crispy Shrimp Rolls

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

25 small shrimp with tails on, peeled and deveined

salt

freshly ground black pepper

25 4x4 in. square spring roll wrappers or wonton skins

2 cups vegetable oil, or as needed


Directions:

Sprinkle the shrimp liberally with salt and pepper on all sides.

Prepare a small bowl of water. Carefully peel one wrapper from the stack. Lay wrapper on a dry work surface with one corner pointing toward you to make a diamond. Fold diamond vertically in half to form a triangle. Place one shrimp parallel to your body about an inch above the bottom corner with the tail sticking over the edge. 

Fold the bottom corner over the shrimp and roll once or twice. Fold the left corner in and continue rolling the shrimp into a tight tube until you reach the end of the wrapper. Before you reach the end, dab some water along the top edge to seal the roll. You’ll get a mini spring roll with a shrimp tail sticking out. Lay seam side down on a lightly floured plate or sheet pan. 

Heat your oil in a heavy skillet or Dutch oven until it reaches 350 F on a deep fry thermometer. Reduce heat to medium high and using tongs gently lower the shrimp rolls into the oil one by one until both sides are evenly golden brown. Drain on paper towels.

*To make sure your spring roll wrappers don’t dry out, place a damp tea towel over while working.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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