HOW TO MAKE FRIED SHRIMP ROLLS | VIETNAMESE COOKING | SKPHAMS 10
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- Опубліковано 9 вер 2024
- Hi guys!
Today’s video I am making one of my favorite fried finger foods; shrimp rolls or firecracker shrimp rolls. So crunchy and full of flavor! Very easy to make and these are always the star at any food event 🥰
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Great job on these shrimp rolls. I bet they were delicious! Thank you for sharing your wrapping technique! It was a game changer for me. 😊
In love, I had this done by a Cambodian family but it was basically the same concept. Definitely trying this recipe.
Oh they look soooooo good!
Looks yummy
Perfect. I'm going to make that this Friday. Thank you
Love how delicately and perfectly you assembled and fried the rolls! Looks delish 😍 Going to try making these tonight.
Hii, thank you sm☺️
How did it go for you if u remember!?
White nail polish refers to "bleep" plus good food. Double the goodness 😍
Looks so good
Thank you for your recipe! Why fry them twice opposed to frying them longer in the first batch?
Thank you
Looks great!
Delish, thank you for sharing… what kind of oil did you use??? I’ve heard peanut oil is best due to high heat tolerance…
This is called Thai firecracker shrimp.
Can I use wonton wrappers if I can’t find spring roll wrappers at any of my local stores?
Yes you can!
Hi, they look delicious, did you double fry them or just once?
Thank you! .. double fry for extra crispy!!
Did u use any dipping sauce?
After wrapping the shrimp roll can you freeze or keep in fridge and fry the next day, i wanna make them for mothers day but time is limited so i wanted to prewrap on Saturday and fry the sunday morning.
Yes you can!
Looks great. But why you fried them twice?
Thank you. I fry them twice because they remain crispy much longer and is still crunchy hours later😊
@@DAMNchortii I see. Thanks for the valuable tip. 🌷
hi thanks for the video. what are the frying times for each frying phase? do you know how hot the oil is, or how do you test to know your oil is going to be hot enough when you put them in?
I do the wooden chopstick test.. oil is hot and ready when there’s bubbles forming around the chopstick. And frying time, first batch I just fry them for a few mins until the wrapper is hard then the second batch until golden brown
What Kind of oil do you use can you use any time can you use a son Coco organic oil which has coconut oil and sunflowers oil?
Hii, you want to use a good frying oil so it stays crispy and crunchy! I used corn oil or vegetable oil works great too!
Is it oil and water ? Or just oil?
Just oil... oil and water don’t mix!
and please call it what Viet call it "Gio Tom". it's Banh Mi, Pho, etc. translate describe but call what it is.
Wrapper too big 😂