Shrimp spring rolls

Directions

1. Crab spring rolls ≈ 3 min
2. a large mixing bowl ≈ 3 min
3. a pair of kitchen scissors or a large vegetable peeler ≈ 8 min
4. a cutting board ≈ 8 min
5. a frying pan ≈ 3 min
6. a small bowl for the sauce ≈ 3 min
7. In a glass, combine one part “nuoc-mam” with three parts water. ≈ 4 min
8. A certain amount of sugar is added to soften the taste, and it is complemented with an equal amount of lemon juice. ⏱ ≈ 7 min
9. You can also add fresh cilantro or chopped parsley leaves. ≈ 3 min
10. It may be possible to add crushed garlic and grated carrots to the mortar. ≈ 3 min
11. Place the vermicelli noodles in cold water to soften them. ≈ 3 min
12. Chop the onion and the half-cucumber into slices, then into thin strips on the cutting board, and chop the other half in the opposite direction. ≈ 8 min
13. Drain the vermicelli, then cut it into strands that are less than 1 cm long, using scissors or a large vegetable peeler. ≈ 8 min
14. In a large bowl, combine the vermicelli with finely chopped onion, cucumber, egg whites, and crab meat to form a filling. ≈ 4 min
15. Season the filling to your liking (you can use a finely ground mixture of five-spice powder, or Sichuan peppercorns). ≈ 2 min
16. Lightly moisten the rice cakes to soften them. ≈ 3 min
17. Fill each pancake with a walnut duxelles mixture in the center, then fold the edges of the pancake towards the center, and finally roll the pancake to form a small, closed cylinder. ≈ 10 min
18. Reserve your table for free on a plate. ⏱ ≈ 2 hr
19. Pour commencer, add a small amount of oil paint to the saucepan over high heat, then reduce the heat to medium after. ≈ 3 min
20. Fry the “chã giò cua” cylinders in hot oil until they are golden brown and slightly crispy. ⏱ ≈ 8 min
21. Remove the cylinders from the palette and place them on absorbent paper to remove any excess oil paint. ≈ 2 min
22. Do not reuse oil paint. ≈ 3 min