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Crab Spring Rolls
Crab Spring Rolls

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Ingredients

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Nem cua bể

  • Crab meat 60.0 g
  • Ground pork shoulder 40.0 g
  • Onion 40.0 g
  • Carrot 16.0 g
  • Shiitake Mushrooms 10.0 g
  • Ear mushroom 10.0 g
  • Miến 20.0 g
  • Chicken eggs 50.0 g
  • Knorr Seafood Seasoning Powder 1.5kg 1.5 g
  • MSG 1.0 g
  • Fish Sauce 0.6 ml
  • Black pepper 0.4 g
  • Spring roll wrappers 20.0

Dầu thơm Tây Bắc

  • Doi seeds 16.0 g
  • Ground mac khen 30.0 g
  • Dried chili 10.0 g
  • Scallions 40.0 g
  • Gốc ngò rí 10.0 g
  • Cooking Oil 300.0 g

Nước mắm Tây Bắc

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Preparation

  1. Nem cua bể

    • Thoroughly mix all ingredients together, keep the filling chilled, and portion into 10 equal balls.
    • Wrap the filling into a triangular shape.
    • Store the assembled rolls in the freezer.
    • Heat cooking oil to pan-sear the rolls first to set their shape; then, deep-fry them to ensure the rolls do not burst or puff up when cooking in high volumes.

  2. Dầu thơm Tây Bắc

    • Strain the ingredients, let them drain completely, and toast until fragrant.
    • Pour the oil over the ingredients and simmer over low heat. Once the oil begins to bubble, add the shallots and cilantro, cooking until they turn golden brown.
    • Add the dried chilies and stir for an additional 2 minutes to release their aroma. Transfer the entire mixture into a bowl to steep until completely cooled, then strain to collect the infused oil for use.

  3. Nước mắm Tây Bắc

    • Making the sauce.
    • Combine all ingredients in a mixing bowl and whisk thoroughly until well blended.
    • Store in the refrigerator.