Biendo Recipe
Tempura shrimp spring roll, nuoc mam, red grape
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Rolls
Nuoc Mam Dipping Sauce
Method
Preparing the Spring Rolls
- 1
Prepare Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, and salt. Gradually whisk in cold water until a smooth batter forms.
- 2
Heat Oil
Preheat vegetable oil in a deep pan over medium-high heat (about 350°F or 175°C).
- 3
Fry Shrimp
Dip shrimp in tempura batter, ensuring they are fully coated. Carefully place them in the hot oil, frying in batches to avoid overcrowding.
- 4
Drain Shrimp
Fry shrimp for about 2-3 minutes or until they are golden and crispy. Remove them with a slotted spoon and drain on paper towels.
- 5
Assemble Spring Rolls
To assemble spring rolls, soak rice paper wrappers in warm water for about 10 seconds until softened. Place a few shrimp and some red grapes in the center of the wrapper, fold the sides, and roll tightly.
- 6
Roll Remaining Spring Rolls
Repeat the process until all shrimp are wrapped.
