How do you store Spring Roll with Shrimp and Nuoc Cham Sauce?

Name: Spring Roll with Shrimp and Nuoc Cham Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 24 pieces of Black Tiger shrimp; 1 pack of spring roll wrappers; 1 mixed salad; 1 bunch of radishes; 1 egg white; For the Nuoc Cham sauce:; 3 tbsp fish sauce; 0.5 fresh Thai chili; 2 tbsp cane sugar; 6 tbsp warm water; 2 tbsp lime juice; 1 clove of garlic

The spring rolls taste best when served immediately. Leftover spring rolls can be stored in the refrigerator for up to 2 days once cooled. For the best results, reheat in an oven or air fryer to maintain the crunch.

Spring Roll with Shrimp and Nuoc Cham Sauce

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30min

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Next Level

Make delicious shrimp spring rolls with a Vietnamese Nuoc Cham sauce.

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Ingredients

What do you need?

Quantity: 4P

24 pieces of Black Tiger shrimp
1 pack of spring roll wrappers
1 mixed salad
1 bunch of radishes
1 egg white

For the Nuoc Cham sauce:
3 tbsp fish sauce
0.5 fresh Thai chili
2 tbsp cane sugar
6 tbsp warm water
2 tbsp lime juice
1 clove of garlic

24 pieces of Black Tiger shrimp
1 pack of spring roll wrappers
1 mixed salad
1 bunch of radishes
1 egg white

For the Nuoc Cham sauce:
3 tbsp fish sauce
0.5 fresh Thai chili
2 tbsp cane sugar
6 tbsp warm water
2 tbsp lime juice
1 clove of garlic

Preparation method

How do you make this?

Dissolve the sugar in the warm water. Finely chop the chili and garlic and mix them in a bowl with the sugar water and all the other ingredients for the sauce. Set aside.

Wash the radishes and make a few cuts. Soak them in ice water.

Peel the shrimp but leave the tail on. Remove the intestinal tract and make a few cuts on the inside so that the shrimp can be rolled up straight.

Cut the spring roll wrappers diagonally in half to make triangles. Keep them stacked to prevent drying out.

Spread a thin layer of beaten egg white on a piece of dough. Place the shrimp on it, with the tail just outside the edge.

Roll up the dough, fold the corner in, and roll completely closed. Repeat with all the shrimp.

Preheat the fryer to 185°C. Fry the spring rolls for about 4 minutes until golden brown. Let drain on paper towels.

Arrange the salad and radishes in a fan shape on a large plate. Place the spring rolls and sauce alongside. Serve immediately.

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