🇻🇳 Vietnamese

Squid Crispy Spring Rolls

Name: Squid Crispy Spring Rolls
Prep time: 18 min
Cook time: 2 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 150 g Cabbage; 1 tsp White Pepper; 150 g Breadcrumbs; 400 g Squid; 80 g Glass Noodles; 15 Rice Paper

🇻🇳 Vietnamese

A crunchy shell gives way to tender squid — the vietnamese street-snack everyone fights over. About 20 minutes from fridge to table.

Prep 18 min Cook 2 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Cabbage150 g
White Pepper1 tsp
Breadcrumbs150 g
Squid400 g
Glass Noodles80 g
Rice Paper15

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Pat the squid dry and season with the white pepper and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the squid in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with thai basil scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: Squid wrapped in spring rolls, a Vietnamese dish // Gun Chef · on YouTube