Crispy Vietnamese Shrimp and Crab Spring Rolls

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These classic Vietnamese fried spring rolls combine sweet crab meat and bouncy shrimp with glass noodles, mushrooms, and crisp vegetables for a snack that crackles at first bite. The filling stays juicy inside the shatteringly crisp rice-paper shell, and they are best dunked into a bright, garlicky fish-sauce dipping sauce. Make a double batch, because they disappear fast.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 45 gCarbs
• 2 gFiber
• 6 gSugar
• 20 gProtein
• 780 mgSodium
• 320 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the filling

• 200 g raw shrimp, peeled, deveined, and finely chopped
• 150 g lump crab meat, drained and picked over for shell
• 50 g dried mung bean threads, soaked and snipped into 2 cm lengths
• 40 g dried wood ear mushrooms, soaked and finely chopped
• 1 small carrot, peeled and grated
• 1 small yellow onion, finely diced
• 1 large egg, lightly beaten
• 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon black pepper

For wrapping and frying

• 16 sheets 22 cm Vietnamese rice paper (banh trang)
• 1 cup warm water, in a wide bowl for softening
• 4 cups neutral oil such as peanut or canola, for deep frying

For the nuoc cham dipping sauce

• 1/4 cup fish sauce
• 1/4 cup warm water
• 3 tablespoons fresh lime juice
• 2 tablespoons granulated sugar
• 2 garlic cloves, finely minced
• 1 Thai chili, thinly sliced (optional)

Directions

1. Combine the chopped shrimp, crab meat, mung bean threads, wood ear mushrooms, carrot, onion, egg, fish sauce, sugar, and pepper in a large bowl; mix in one direction for about 1 minute until the mixture becomes tacky and holds together when pressed.
2. Stir together the dipping sauce ingredients in a small bowl until the sugar fully dissolves; set aside to let the flavors meld while you roll.
3. Dip one rice paper sheet in the warm water for about 5 to 8 seconds until just pliable but still slightly firm, then lay it flat on a clean surface.
4. Spoon about 2 heaping tablespoons of filling onto the lower third of the wrapper, shape into a short log, fold the sides inward, then roll tightly away from you, sealing the seam with a dab of water.
5. Repeat with the remaining wrappers and filling, keeping finished rolls on a parchment-lined tray and covering with a barely damp towel to prevent drying.
6. Heat the oil in a deep pot or wok to 175 degrees C (350 degrees F); fry the rolls in small batches for 4 to 5 minutes, turning, until deeply golden and crisp all over.
7. Lift onto a wire rack (not paper towels) to drain briefly, then serve immediately with the nuoc cham for dipping.

Cook’s Notes

• Chop the shrimp and crab small enough so the rolls stay compact and don't tear the wrapper while frying.
• Do not over-soak the rice paper; overly soft sheets turn gummy and are hard to roll tightly and seal.
• Fry in small batches and keep oil at 175 degrees C so the rolls crisp up without absorbing excess oil.
• Use a wire rack for draining; paper towels trap steam underneath and can soften the crust.
• For a non-fried version, brush the rolls lightly with oil and bake at 200 degrees C (400 degrees F) for 18 to 22 minutes, flipping once.

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