Bitter Melon & Shrimp Stuffed Crispy Rolls
These delicate Vietnamese-inspired appetizers feature a unique filling of slightly bitter Chinese bitter melon, plump shrimp, and savory herbs, all encased in a perfectly crispy spring roll wrapper. The interplay of textures and the complex bitter-sweet-sour-umami flavor profile makes them an unforgettable starter.
Prep Time
45 min
Difficulty
Medium
Servings
20
Calories
180 kcal
Instructions
- 1
Halve the bitter melon lengthwise, scoop out the seeds, and thinly slice. Blanch in boiling water for 2 minutes, then rinse with cold water and squeeze out excess moisture. (5 minutes)
~5 min - 2
Peel and devein the shrimp, then chop into small pieces. Soak glass noodles in warm water for 10 minutes until softened, then drain and chop. Grate the carrot. Chop green onions and cilantro.
~15 min - 3
In a large bowl, combine the prepared bitter melon, shrimp, glass noodles, grated carrot, green onions, and cilantro. Add fish sauce, sugar, black pepper, and lime juice. Mix well to combine.
~5 min - 4
Lay a spring roll wrapper flat. Place about 2 tablespoons of the filling near one corner and roll it up tightly, tucking in the sides, and sealing the edge with a little water if needed.
~10 min - 5
Heat vegetable oil in a frying pan over medium-high heat. Carefully fry the spring rolls, turning occasionally, until golden brown and crispy on all sides. Fry in batches to avoid overcrowding. (10 minutes)
~10 min - 6
Remove the fried spring rolls with a slotted spoon and drain on paper towels. Serve immediately.
Tips
- To reduce bitterness, you can salt the sliced bitter melon and let it sit for 20-30 minutes before rinsing and squeezing out the moisture. This also helps to tenderize it.
- Serve with a dipping sauce made from fish sauce, lime juice, garlic, and a touch of sugar for an extra burst of flavor.
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