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1
First, soak the dry vermicelli coil and shiitake mushrooms, wood ear mushrooms in plenty of water.
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2
Then slice the vermicelli into 5cm pieces.
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3
Slice the mushrooms into small pieces.
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4
Whisk the eggs well then cook in a wok, tossing quickly with cooking oil or butter.
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5
If you use eggs for the filling of the spring rolls, they will be crunchier.
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6
Fry the garlic which will make the filling more flavorful and aromatic.
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7
Make the spring roll filling with minced crabmeat + some black pepper + chopped shrimp + chopped pork + bean sprouts + vermicelli + chopped shallot + shiitake mushrooms, wood ear mushrooms + fried garlic + chopped coriander + stir-fried egg.
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8
Add some black pepper, seasoning powder, sugar.
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9
Mix well.
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10
Use hands to stir well all the ingredients.
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11
Roll the spring rolls.
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12
I use the rice paper sheets bought in the North of Vietnam or Hue.
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13
Rice paper sheets are thin and chewy, mostly no need to brush water on when rolling without tearing the rolls.
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14
If you have beer, you can use it instead of water to brush on the rice paper sheets.
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15
Lots of fun and good smell as well.
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16
Hihi.
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17
In this step, the whole family can gather around and do it happily together.
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18
My child often makes round spring rolls like the ones of Hai Phong, very cute!
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19
Fry the spring rolls.
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20
Add cooking oil to a wok, then add some salt.
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21
A tip from my aunt: salt helps prevent oil from splattering.
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22
But not too much salt, otherwise our spring rolls will be salty!
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23
Mix the dipping sauce.
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24
While frying the rolls, you can mix the dipping sauce.
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25
Chopped garlic + chopped chili + 3 teaspoons of sugar + 4 teaspoons of vinegar or lemon juice + 1 cup of boiled water + 4 teaspoons of fish sauce.
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26
Remember to season again if desired.
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27
Serve with lettuce, herbs, dipping sauce.
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28
Perfect with a plate of pickles.
