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Ginger fried Shrimp Vietnamese Spring Rolls

Right in time for spring!!

Ginger fried Shrimp Vietnamese Spring Rolls


You know how excited I am for spring? So much! The food,the weather, the clothes and it means summer is coming!

Ginger fried Shrimp Vietnamese Spring Rolls

But let’s talk about Spring rolls, specially these spring rolls! Cause they’re good and I like to think that they’re healthy, I mean it’s mostly salad, just the ginger shrimp that is fried. So definitely healthy and perfect for a snack or if you’re like me and my mom ( that loved it, didn’t think she would eat so many) this is the perfect lunch for you. Simple, quick and you can do it to take anywhere, the shrimp won’t be crunchy but still amazing.

Ginger fried Shrimp Vietnamese Spring Rolls

Well they are easy and hopefully you are better at rolling them than me, my ones were a disaster at the beginning, they were getting ripped or just not folding right but I believe you just need a bit of practice or just natural talent.

I got frustrated the first 5 I made and it was already lunch time so I took pictures and went to eat, after my mom and I finished all 5 I decided to make more for my dad and sister, they turned out so great! Not sure what happened during lunch but I improved my rolling by eating! How awesome would it be if you could get better at things by eating?

So let’s eat spring rolls!

Oh and if your shrimp has the shell on, when you peel it keep the shells on a container for Thursday’s recipe!

Ginger fried Shrimp Vietnamese Spring Rolls

Yield: 10 rolls

Ginger fried Shrimp Vietnamese Spring Rolls

Ingredients

  • 1 Mango sliced thin
  • 2 medium Avocados sliced thin
  • 1 carrot julienne cut
  • 1/2 cucumber sliced into small sticks
  • 5-7 small leaves of lettuce
  • 10 rice paper wrappers
  • 3 tbspn rice vinegar
  • 1 tbspn sugar

For the Shrimp

  • 380 g about 20 shrimp, peeled and deveined
  • 1 thumb ginger grated
  • 1/2 cup flour
  • 1/2 teaspoon salt + pepper
  • 2 eggs
  • 3/4 cup panko bread crumbs
  • oil to fry

For the dipping sauce

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup saké, can sub by water
  • 2 tbspn sesame oil
  • 1 thumb of ginger grated
  • 2 tbspn sugar
Ginger fried Shrimp Vietnamese Spring Rolls

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