Best Vietnamese Soft Rolls With Crab Recipes

AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)

Steps:

• Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
• Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
• Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
• Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
• Heat oil in a work or large skillet over medium heat.
• Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

VIETNAMESE SHRIMP AND CRAB CRISPY SPRING ROLLS (CHA GIO)

Steps:

• Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
• Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
• Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
• Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.