Ingredients : Serves 4
- 1 kg
- 1
- 1 tablespoon
- 1/2 teaspoon
- 1 teaspoon
- 1 teaspoon
- 3
- 10 sheets
- 5 tablespoons
- 4 tablespoons
Garnishing
- 3 tablespoons
- 3 tablespoons
- 1 sprig
- 1/4
- Shrimps, peeled and deveined
- Fresh coconut juice from 1 young coconut
- Spring onions (scallions), white portion only, finely chopped
- Ground white pepper
- Salt
- Sugar
- Eggs, white and yolks separated
- Large Vietnamese rice paper, sprinkled with water to soften
- Tapioca flour or corn flour (cornstarch)
- Cooking oil for deep frying
- Mixed fish sauce
- Plum sauce or mayonnaise
- Lettuce
- Cucumber, thinly sliced
Method :
- Soak shrimps in coconut juice for 10 minutes, then rinse and dry thoroughly. Discard juice
- Grind or pound shrimps together with spring onion, pepper, salt and sugar until mixture is smooth and sticky. Add 2 egg whites and mix well.
- Beat egg yolks and apply a thick layer onto each sheet of rice paper.
- Divide shrimp mixture into 10 equal parts and spoon each part in long strips onto each sheet of rice paper.
- Roll up neatly into long spring rolls and cut each roll into 4 pieces (each about 5 cm long)
- Dip into remaining beaten egg yolks and roll in tapioca or corn flour until well coated
- Heat oil over medium heat and deep fry rolls until golden brown. Remove and drain well.
- Serve with mixed fish sauce, plum sauce or mayonnaise for dipping and lettuce and cucumber on the side.
Source:vietnamese-recipes.com