Main Ingredients:
Shrimp: 1/2 pound; Vietnamese spring roll wrapper: 2 sheets.
Additional Ingredients:
Egg white: 1; Fish sauce: 2 teaspoons.
Seasoning:
Thai sweet chili sauce: to taste.
Flavor: Original; Cooking Method: Fried; Time: 30 minutes; Difficulty: Easy.
Detailed Steps for Cooking Dong Cook’s Shrimp Pancake, the Mooncake You Can’t Find in Thailand
Mix egg white and fish sauce until the fish paste appears.
You can make it as thick as you like. Take an appropriate amount and spread it on the spring roll wrapper (Vietnamese style wrapper does not need to be soaked in water first).
Fry until both sides are golden brown, then remove and cut into pieces.
The first time frying the Vietnamese spring roll wrapper is crispy, wrapped with shrimp paste. The key is to pay attention to the heat. If you’re not careful, it will turn black.
