Chả Ram Tôm Đất (Classic Vietnamese Shrimp and Pork Spring Rolls)
Món truyền thống · Vietnamese
Crispy, golden-brown fried spring rolls filled with succulent shrimp, savory ground pork, and aromatic herbs. A beloved classic from Central Vietnam, often served with a sweet and tangy dipping sauce.
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Nguyên liệu
- Fresh shrimp, peeled and deveined250g
- Ground pork150g
- Rice paper wrappers (Bánh tráng)20 sheets
- Mung beans, soaked and peeled50g
- Scallions, finely chopped2 stalks
- Garlic, minced2 cloves
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil, for frying500ml
Các bước
- 1
In a bowl, combine the shrimp (chopped into small pieces), ground pork, soaked mung beans, scallions, minced garlic, fish sauce, sugar, black pepper, and salt. Mix well until thoroughly combined.
- 2
Prepare the rice paper wrappers according to package instructions (usually by briefly dipping in water).
- 3
Place a wrapper on a clean surface. Spoon about 2-3 tablespoons of the filling onto the wrapper, shaping it into a log.
- 4
Fold the sides of the wrapper inwards, then tightly roll it up to form a cylindrical spring roll.
- 5
Repeat with the remaining filling and wrappers.
- 6
Heat vegetable oil in a deep pan or wok over medium-high heat. The oil should be hot but not smoking.
- 7
Carefully fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy on all sides. This usually takes about 5-7 minutes per batch.
- 8
Remove the fried spring rolls with a slotted spoon and drain on paper towels.
- 9
Serve hot with fresh lettuce, herbs, and nuoc cham (Vietnamese dipping sauce).
