Spring Rolls, Vietnamese Style II

Shrimp Tail Handles
Shrimp Meets Crab

Working with bean sprouts in the Asian kitchen

Bean Sprouts

This Vietnamese take on the ever-popular Spring Rolls is intended to provide a light appetizer for no more than 8.  It combines Crab, Shrimp, and Vegetables.  Recipe adapted from Bach Ngo.

Spring Rolls

Ram Cuon



8 whole dried Rice Papers
2 Eggs, beaten
2 cups Vegetable Oil
8 raw Shrimp, shelled and deveined but with tails still attached

For the Filling:

½ pound Ground Beef
1 cup Bean Sprouts
½ small white Onion, minced
1 ounce Mung Bean  Noodles
2 Shallots or white part of Scallions, chopped
2 cloves Garlic, chopped
Freshly ground Black Peppers
4 ounces Crab Meat, cooked and flaked


First, soak the Mung Bean Noodles in warm Water for about 20 minutes, then drain them and cut into pieces about an inch long.  Set these aside.

Chop the Shallots or white part of 2 Scallions finely and chop the Garlic finely.. The Onion needs to be minced finely before assembling the Spring Rolls.

Mix together all the ingredients for the Filling and set aside.

Place the dried Rice aepers on a flat surface.  Handling one paper at a time, paint the entire surface on both sides with the beaten Egg – a pastry brush works well for this/ Allow the Rice Paper to soften for a few secons.  Then, fold one third of the Rice Paper over into a kind of semicircle.  Place 2 tablespoons of Filling on the folded-over section, shaping it into a 2-inch square at the center of the straight edge.

Put the Shrimp on top of the filling, leaving he tail extended to serve as a handle..

Put another 2 tablespoons of Filling on top of the Shrimp and then fold the sides up and other to enclose the filling, forming a point where the Shrimp tail exends.

Fold the Spring Rolls over in half toward the curved part, with the tail extending about an inch over the curved edge.  Bring the remaining sides over to the back and tuck in any ragged edges.  The Egg wash will hold the edges together.  When it is finished, the Spring Roll will look like a triangle with a handle.

After filling all the Rice Papers, pour the Oil into a large frying pan and put the Spring Rolls into the cold Oil.  Then fry them over medium heat for about 30 minutes, until they are golden brown.

Serve the Spring Rolls with a Vegetable platter and Nuoc Cham.


Saigon street scene 1960s, La Soupe Chinoise


2 thoughts on “Spring Rolls, Vietnamese Style II

  1. Pingback: Bach Ngo, master of classic Vietnamese cuisine | Pacific Rim Gourmet

  2. Pingback: Vietnamese cuisine | Pacific Rim Gourmet

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