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Crispy Shrimp Fried Spring Rolls

Recipe by Morgane Recipes

A step‑by‑step guide to making 20 golden, crunchy shrimp spring rolls using rice paper, wood‑ear mushrooms, glass noodles and a two‑stage frying method that guarantees extra crispiness without sogginess.

MediumVietnameseServes 5

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Source Video
1h 57m
Prep
21m
Cook
17m
Cleanup
2h 35m
Total

Cost Breakdown

$16.73
Total cost
$3.35
Per serving

Critical Success Points

  • Soak wood ear mushrooms for full rehydration
  • Remove excess water from grated carrots
  • Dry shrimp thoroughly
  • Mix stuffing with cornstarch and egg
  • Soften rice paper correctly
  • Roll tightly and eliminate air pockets
  • First fry at 150 °C for 5 minutes
  • Second fry at 180 °C until golden

Safety Warnings

  • Hot oil can cause severe burns – use a thermometer and never leave the pot unattended.
  • Keep children and pets away from the frying area.
  • Do not overfill the pot with oil; leave at least 2‑inch headspace.

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