👨‍🍳 Instructions

1. 1

   Soak dried shrimps in water for about 10-15 minutes until softened. Drain and process them in a food processor until finely chopped. Set aside.

   ⏱️ 15 minutes
2. 2

   Soak dried chilies in warm water until soft. Deseed them, then blend with a little water to form a paste. Set aside.

   ⏱️ 15 minutes
3. 3

   Heat 5 tbsp of vegetable oil in a wok or pan over medium heat. Add chopped shallots and garlic, and stir-fry until fragrant.

   💡 Tip: Be careful not to burn the garlic.
4. 4

   Add the chili paste and stir-fry for 2-3 minutes until the liquid has dried up. Then, add the chopped dried shrimps and continue to stir-fry over medium-high heat for 10-15 minutes, until the mixture darkens and becomes dry.

   ⏱️ 15 minutes

   💡 Tip: The mixture should be a deep brown, not black.
5. 5

   Season the hae bee hiam filling with sugar and salt to taste. Remove from heat and let it cool completely.

   💡 Tip: This filling can be made a day in advance.
6. 6

   Carefully separate the spring roll wrappers and cut each one into 9 small squares. Prepare the beaten egg for sealing.

   💡 Tip: If wrappers are too dry, cover them with a damp cloth.
7. 7

   Place a small amount of the cooled hae bee hiam filling in the center of a wrapper square. Fold the sides inwards, then roll upwards tightly to form a small roll. Seal the edge with a little beaten egg.

   💡 Tip: Do not overfill the wrappers to prevent them from tearing.
8. 8

   Heat enough oil for deep-frying in a wok or pan over medium heat. Fry the rolls in small batches until golden brown and crispy, about 2-3 minutes.

   ⏱️ 3 minutes

   💡 Tip: Ensure the oil is hot enough, but not smoking, to prevent soggy rolls.
9. 9

   Remove the fried rolls with a slotted spoon and drain on paper towels. Let them cool completely before storing in an airtight container.

   💡 Tip: These are best enjoyed fresh, but can be stored for a few days.