How to Make Binh Dinh Shrimp Rolls “Eat is Addictive”

The perfect secret for delicious shrimp ram rolls in the right style

Binh Dinh shrimp ram cake is a famous dish in the Central region for a long time. With a simple recipe, this dish brings the sweetness of shrimp with a crunchy feeling that captivates anyone from the first taste.

Prepare ingredients for shrimp and ram rolls

• Crayfish: 200g
• Bacon : 200g
• Wrapped rice paper
• Purple onion: 100g
• Herbs, lettuce, cucumber
• Spices: salt, pepper, cooking oil, fish sauce

How to make Binh Dinh shrimp ram cake super easy

Step 1: Prepare ingredients

First, you wash the shrimp, cut off the head, leaving the tail. Next, you peel, remove the black thread on the back of the shrimp and marinate the shrimp with ¼ teaspoon of pepper, ½ teaspoon of salt. Bacon washed, cut into 5mm thick pieces and seasoned like shrimp. With purple onions, you peel, slice and dry them to dry.

Step 2: Roll cha

Rice paper must be kept moist and soft, then pack it wherever you want to use it to prevent it from drying out. You use egg white to stick the edge of the roll, spread the rice paper flat on the tray. Then put inside the edge of the cake 1 shrimp, 1 slice of meat, a few pieces of purple onion, hold the ingredients with one hand, hold the edge of the cake with the other hand, and then slowly roll it. When the roll is close to the remaining edge, brush a little white on the surface of the cake and then roll it again, gently arranging the rolls with ram on the tray.

Step 3: Fry

The frying operation requires the technique of using oil and keeping the flame evenly so that the vermicelli ram can be crispy for 3 to 4 hours. After putting oil in a pan to cover the rolls, turn on high heat to bring the oil to a boil. You can use a chopstick to test the oil, if there are air bubbles around the chopsticks, the oil is hot. Lower the heat to the level of fire just then put the ram in, turn the heat to the lowest level so that the inside is also cooked evenly and crispy. Note, turn the rolls evenly until you see a golden orange color all over the rolls and line the rolls with oil-absorbent paper on a plate when removing the rolls to drain the oil.

How to preserve shrimp spring rolls?

 For the unfried spring rolls

You can refrigerate the rolls after rolling at a temperature of 0 – 50C for 48 hours and should not be refrigerated for too long to avoid reducing the crispiness of the rolls.

 For fried spring rolls

Using foil is a way to keep spring rolls crispy long after frying. The foil has a good heat retention effect, so it helps the spring rolls stay hot longer. Line a layer of foil, then lined with greaseproof paper on top. After the fried spring rolls are done, put them in foil with greaseproof paper to keep them crispy.

What do you eat with shrimp paste?

Binh Dinh shrimp ram is usually served with raw vegetables, cucumber and sweet and sour fish sauce. In addition, you can eat it with vermicelli to create a delicious Binh Dinh ram noodle dish

Notes when making shrimp spring rolls

You can fry the patties directly after taking them out of the freezer without defrosting. This will make spring rolls crispy and delicious in less than 3 minutes. When frying, you have to stir well to make the rolls cooked, golden evenly and ensure the best flavor. Besides, you should use a mesh basket or oil-absorbing paper when taking the rolls out of the pan to avoid accumulating too much oil, creating a feeling of being sick when eating.

If you are a fan of fried and rolled dishes and love to cook, Binh Dinh shrimp spring rolls are an interesting dish that you should try to cook right in your kitchen.