The Best Vietnamese Fried Spring Rolls
Kat Truong @katfood7
Adding whipped egg whites to fried spring rolls make them light, airy, and crunchy!
The Best Vietnamese Fried Spring Rolls
Adding whipped egg whites to fried spring rolls make them light, airy, and crunchy!
Cooking Instructions
- 1
1. Soak mung bean noodles in water for 20 minutes or until soft. Cut into ½ inch pieces.
- 2
2. Pour boiling water into shitakemushrooms and let it soak until soft. Finely chop.
- 3
Separate eggs. Whip the egg whites until soft peaks
- 4
Mix together pork, shrimp, mung bean noodles, shitake mushrooms, egg yolks, carrots, taro, garlic, water chestnuts, scallions, shallots, fish sauce, salt, black pepper, and sugar. Fold in eggwhites.
- 5
Dip a rice paper into water for 5 seconds and place on a cutting board or plate. Once rice paper is semi soft, place 1 tablespoon of filling in the middle, fold in the sides, then fold the bottom up and roll to the top.
- 6
Deep fry in neutral oil for 7-10 min
- 7
Cooksnaps
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vietnamese food is my passion 🫶🏼
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