Recipe: Fried Vietnamese Spring Rolls



1) Mix the vegetables in the salt

  • In a bowl, combine the chopped carrots, mang guang, spring onions and 1 teaspoon of salt until combined. Set aside for 20 minutes.

2) Remove the liquid from the vegetables

  • After 20 minutes, use your hands to squeeze out the excess liquid and discard the liquid.
  • Return the vegetables to the mixing bowl.

3) Add the noodles, meats and seasoning

  • Add the wild ear fungus, cellophane noodles, minced chicken, chopped shrimp, ½ teaspoon of sugar, 2 teaspoons of soy sauce and ¼ tbsp of black pepper. Mix well and set aside.
  • You can substitute ground chicken for ground pork if you wish.

4) Round wet rice paper

  • Fill a large bowl with water. Dip 1 round of rice paper in a bowl of water until completely moistened and softened.
  • Place round rice paper on a clean, flat work surface.

5) Roll the spring rolls

  • Place about 1 tablespoon of the filling in the center and take the edge closest to you and fold the filling over.
  • Fold the left and right sides and keep rolling away from you.
  • Repeat with the remaining rice paper slices and garnish.

6) Fried spring rolls

  • In a saucepan, heat vegetable oil to fry the spring rolls. Once the oil is hot, add a few rolls at a time, turning occasionally.
  • Fry for 10 minutes or until lightly browned.
  • Remove from the oil and place the spring rolls on a paper towel-lined plate.

7) make a dip

  • In a bowl, add ¼ cup of water, 2 tablespoons of fish sauce, 1 teaspoon of rice vinegar, 1 tablespoon of lime juice, a large sliced ​​red pepper, 1 sprig of mint, minced garlic and 1 tablespoon of brown sugar.
  • Mix until the sugar dissolves.

Plate and service: Place the spring rolls on a serving platter and serve hot with a dip on the side.

Asian cuisine network

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