This recipe serves about 4 to six individuals, takes roughly 80 minutes to organize, and gives round 1,940 energy in whole.
Elements
– 300 grams squid
– 200 grams shrimp
– 2 rooster eggs
– 1 onion
– 1/2 carrot
– 1 bunch scallion
– 1 candy corn
– Spices: salt, inventory powder, mayonnaise, pepper, chili (elective)
– Rice paper rolls, crisp fried powder combine, bread crumbs
– Vietnamese rice wine (or cooking wine) and ginger
Instruction
1. Preparation
– Take away the pores and skin and clear the squid completely, then wash with rice wine and crushed ginger to eradicate any fishy odor. Rinse and drain.
– Wash shrimp, devein, and drain.
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After preparation, the squid, now skinless, showcases its white flesh. Picture by VnExpress/Bui Thuy |
– Blanch shrimp and squid, cube them after blanching.
– Cube onion, finely chop scallions, and carrots.
– Candy corn kernels are peeled, boiled, and drained.
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All substances are diced, drained, and cooled. Picture by VnExpress/Bui Thuy |
– Mix all ready substances in a bowl.
– Season with 2 tablespoons of mayonnaise, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of pepper. Combine effectively.
– For a sweeter style, add a touch of condensed milk to the filling.
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All substances are combined effectively in a layer of mayonnaise. Picture by VnExpress/Bui Thuy |
– Lay a rice paper on a flat floor, then add one other layer of 1/3 of a rice paper on high to strengthen the roll and stop the filling from breaking by way of when frying.
– Spoon a average quantity of filling onto the middle.
– Fold either side inward, then roll from the underside to the highest.
– Wrap the roll snugly however not overly tight to forestall breakage. Keep away from overfilling to keep up a average dimension.
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Earlier than coating, the filling is seen by way of the rice paper of the spring rolls. Picture by VnExpress/Bui Thuy |
– Beat eggs, then add 2-3 tablespoons of crisp fried powder combine. Combine to kind a barely thick combination.
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The batter combination is easy and yellow. Picture by VnExpress/Bui Thuy |
– Dip every spring roll within the flour combination, then coat evenly with bread crumbs.
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Spring rolls coated in yellow breadcrumbs for a crispy end. Picture by VnExpress/Bui Thuy |
– Warmth cooking oil in a pan till it reaches a effervescent temperature. The excessive warmth helps keep away from any filling leakage when frying the spring rolls.
– Fry the spring rolls in batches till golden and crispy.
– Take away and let extra oil drain.
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All of the fried spring rolls are cooked evenly and attain a golden colour. Picture by VnExpress/Bui Thuy |
3. Ultimate product
Every spring roll encompasses a crispy outer layer full of shrimp, squid, and creamy mayo, providing a mix of candy, milky, and savory flavors.
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Seafood spring rolls are sometimes served together with mayonnaise and chili sauce. Picture by VnExpress/Bui Thuy |