Tôm Chiên Xù Cuốn Bánh Tráng (Crispy Shrimp Rolls)
75% chuẩn vị · Vietnamese Fusion
A creative twist on Tôm Chiên Xù, where crispy fried shrimp are wrapped in delicate rice paper along with fresh herbs and vegetables, creating a delightful textural contrast. This dish offers the crunch of the shrimp within a fresh, light wrapper.
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Nguyên liệu
- Medium shrimp, peeled and deveined1 lb
- All-purpose flour1/2 cup
- Eggs2
- Panko breadcrumbs1.5 cups
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil, for frying3 cups
- Rice paper wrappers8-10 sheets
- Fresh lettuce leaves1 cup
- Fresh herbs (mint, cilantro, basil)1 cup
- Thinly sliced cucumber1/2 cup
- Peanut dipping sauce, for serving1 cup
Các bước
- 1
Prepare the crispy fried shrimp as per the classic Tôm Chiên Xù recipe (Steps 1-6). Let them cool slightly.
- 2
Prepare a bowl of warm water for softening the rice paper wrappers.
- 3
Dip one rice paper wrapper in warm water for about 15-20 seconds until pliable.
- 4
Lay the softened wrapper flat. Arrange a small amount of lettuce, herbs, cucumber, and 1-2 crispy fried shrimp near the bottom edge.
- 5
Fold the bottom edge over the filling, then fold in the sides, and tightly roll up the wrapper to form a spring roll.
- 6
Repeat with remaining wrappers and filling.
- 7
Serve immediately with peanut dipping sauce.
