How to make crispy and golden spring rolls that stay crunchy and don’t get greasy or soggy with time

Steamed pork roll (Chả rế) is a popular and beloved dish in many Vietnamese families. Although it is commonly consumed, not everyone knows how to make this dish delicious and nutritious. Let’s learn how to make this simple Steamed pork roll recipe with Phụ Nữ Today.

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1. Ingredients for Steamed Pork Roll

– Rice paper roll: 2 bags

– Shrimp: 500 grams

– Ground pork: 300 grams

– Taro: 200 grams

– Jelly ear mushroom (white or black, depending on preference): 20 grams

– Rice vermicelli: 20 grams

– Sweet potato: ½ piece

– Arrowroot: ½ piece

– Carrot: ½ piece

– Egg yolks: 1

– Purple onion, spring onion

– Seasonings: MSG, ground pepper, chicken bouillon, sugar

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2. How to make Steamed Pork Roll

Step 1: Prepare the ingredients

– After buying the pork, wash it with salt water, drain and mince it.

– Clean the shrimp, remove the shells and heads. Then remove the black veins on the back of the shrimp.

– Peel the taro, arrowroot, carrot and sweet potato, then wash them, drain the water and shred them. To eliminate the strong smell of the ingredients, you can steam the sweet potato, arrowroot and taro for about 5 minutes. For the carrot, you can put it in a bowl, add 1 teaspoon of sugar and soak it until the water comes out, then squeeze it dry.

– Peel the purple onion, wash it and finely chop it.

– Discard any wilted or yellowed leaves from the spring onion, then wash and finely chop it.

– Soak the rice vermicelli in hot water, then cut it into small pieces.

– Rinse the jelly ear mushroom with clean water, then soak it in hot water until it becomes soft and slice it.

Step 2: Mix the filling

– Take a large pot, then add the minced pork, shrimp, purple onion, spring onion. Season with 1 teaspoon of chicken bouillon, 2 teaspoons of sugar, 1 teaspoon of MSG, ½ teaspoon of salt and ½ teaspoon of ground pepper. Mix all the ingredients well so that the seasonings are evenly distributed.

– Then add the rice vermicelli to absorb the excess liquid from the meat mixture and remove the remaining ingredients such as sweet potato, arrowroot, taro, carrot, and jelly ear mushroom. Continue to mix these ingredients well and then add 1 egg yolk to make the filling more cohesive.

– Marinate the filling for about 30 minutes to allow the seasonings to fully absorb.

Step 3: Roll the pork rolls

– Place the rice paper roll down and use a large spoon to scoop ½ spoonful of the filling and place it in the middle. Then use your hands to fold the edges of the rice paper to form a straight line.

– Place a peeled and cleaned shrimp on top and roll it tightly. Continue doing this until all the filling is used.

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Step 4: Fry the pork rolls

– Place a pan on the stove and heat up the cooking oil. You should pour enough oil so that the pork rolls can be fully submerged when frying.

– When the oil is hot, fry the pork rolls until they are evenly golden on both sides. Remove the cooked pork rolls and place them on paper towels to absorb any excess oil.

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The cooked Steamed Pork rolls have a visually appealing golden color. When eating, you can enjoy the crispy outer layer of the pork rolls combined with the delicious and savory filling inside. The best way to enjoy Steamed Pork rolls is to roll them with fresh vegetables and dip them in sweet and sour fish sauce. In addition, you can also eat Steamed Pork rolls with hot steamed rice or vermicelli, both are delicious.

3. Notes when making Steamed Pork rolls

– Depending on your preferences and taste, you can add or reduce the amount of ingredients and seasonings for the filling.

– During frying, if you notice that the pork rolls are turning yellow, you need to reduce the heat. If the heat is too high, the pork rolls may burn, but if the heat is too low, your pork rolls will be soft and not delicious.

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