Pork and shrimp spring rolls

Prepare ingredients

• Pork washed with dilute saltwater. Use paper towels to pat dry and chop finely.

• Shrimp washed, peeled, removed only at the back, and then drained. Cut shrimp into small pieces and mince finely.

• Shallot, garlic peeled, washed, thinly sliced, and chopped.

• Wash green onions, slice into pieces.

• Mushrooms after soaking in water are washed, thinly sliced, and cut into pieces.

• Soak the noodles in cold water for 3 minutes to soften. Then, cut the vermicelli about 3cm long.

Make spring rolls

• Sauté garlic and red onion until fragrant before marinating the spring roll filling.

• Put the shrimp and minced meat in a large bowl, add 2 teaspoons of pork seasoning powder, 1.5 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of black ground pepper, garlic, and onions are sauteed with green onion mix well.

• Next, grate taro and carrots with a length of about 3cm, mix well with the marinated filling with ear mushrooms.

Roll spring rolls with shrimp and meat

• Place the rolls on a flat surface, add a moderate amount of filling and start rolling. When rolling, pay attention to folding the two ends so that the filling does not fall out.

• After rolling, put in the refrigerator for about 30 minutes to dry and when fried, it will be more crispy.

Fry spring rolls

• Put the pan on the stove, cover with oil and bring to a boil. When the oil is hot, put the spring rolls in and fry them until golden brown on all sides, then take them out.

• Note, when frying spring rolls to medium heat and flip the spring rolls often to cook evenly and not burn.

Finish the dish

• Arrange spring rolls on a plate and present them beautifully. It is usually eaten with sweet and sour fish sauce or chili sauce.