Sotanghon Spring Roll Recipe | Prime Mom Club

Sotanghon Spring Roll

spring roll


  • 4 tablespoon oil
  • 4 cloves garlic, minced
  • 200g shrimp, chopped
  • 1 1/3 cups chopped carrots (3 carrots)
  • 1 teaspoon sugar
  • 2 to 3 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Spring roll skins


  1. Heat oil in a wok over medium high heat. Sauté shrimp and garlic until fragrant, then add carrot. Stir to mix well. Season with sugar and salt, pepper. Mix well.
  2. Reduce heat to medium, then add vermicelli noodles to the wok, and stir with tongs until fully cooked. Taste test and adjust salt/sugar/pepper as needed.
  3. Turn off heat and transfer the cooked vermicelli to a large mixing bowl and let it cool to room temperature.
  4. Take a piece of spring roll skin, heap about 1/4 cup of cooked vermicelli at the center, and wrap. You can seal the skin with either water or egg white. Repeat until all cooked vermicelli is used up.
  5. Heat a pot of oil for deep frying. Once the oil is hot fry the spring rolls, in batches, until golden brown. Serve immediately with sweet chili sauce.

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  1. Jenny

    Looks delicious. I’ll try it next week

  2. Leilani

    I will try this soon… got to buy my vermicelli from Lazada 🙂

  3. Analiza

    Mukhang masarap🤗🤗🤗 try ko instead shanghai….🤔🤔🤔🤔

  4. Level up nga. nakaka excite gawin

  5. Jowelyn

    Sarap favorite ng anak ko

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