Ingredients
- Shrimp: Around 400g to 500g (shelled and chopped)
- Rice cakes: For rolling
- Rice vermicelli: One packet (rehydrated in hot water)
- Black mushrooms: About 20g (rehydrated and finely chopped)
- Carrots: 2 finely grated carrots
- Onions: 1 large onion chopped
- Eggs: 2 whole eggs (to bind the stuffing)
- Seasoning: Pepper, salt, and soy sauce (to taste)
- Oil: For frying
Instructions
1. Preparation of the stuffing
- In a large container, mix the rice vermicelli (cut with scissors after rehydration) with the chopped shrimp.
- Add the grated carrots, l’chopped onion and the black mushrooms.
- Season with salt, the pepper and the soy sauce.
- Add the eggs and mix everything well by hand to obtain a homogeneous stuffing.
2. Rolling the spring rolls
- Prepare a bowl of lukewarm water with a little sugar (to help with coloring when frying).
- Dip a rice cake to soften it and place it on a clean cloth or board.
- Place a spoonful of stuffing on the edge of the pancake.
- Fold both sides toward the center, then roll tightly to the end.
3. Frying
- Heat theoil in a deep pan or deep fryer.
- Dip the spring rolls and let them cook over medium heat, turning them regularly until they are golden brown and crispy.
4. Service
- Drain the spring rolls on absorbent paper.
- Serve them hot with fresh salad leaves, mint and spring roll sauce