Vietnam spring rolls
Vietnam spring rolls are a relatively traditional snack, and the materials used are also quite special. The rice paper used to wrap spring rolls is only produced in Vietnam and appears in Vietnam cuisine. There is also "fish sauce" for seasoning, which is basically the soul of Vietnam cuisine. Of course, eating with a large amount of fresh vanilla and vegetables is also her specialty.
Recipe Recommendations
- onion 500 grams(切碎)
- mung bean sprouts 200 grams(切碎)
- carrot 100 grams(切碎)
- fungus 10 grams(泡水,切碎)
- noodles 20 grams(泡水,切碎)
- shrimp small amount
- Vietnam rice paper 10 photos
- fish sauce 35 ml
- boiling water 100 ml
- rice vinegar 40 ml
- sugar 50 ml
- chili 1 teaspoon
Steps for Vietnam spring rolls
1
Spring roll stuffing material.
2
All materials must be shredded by hand to taste better.
3
Turn on medium heat, add oil and stir-fry the onions until fragrant, add minced pork and stir-fry once, then add all ingredients and stir-fry until done, season with fish sauce.4
Pour the cooked spring roll filling into a shau pan and drain off the water. Cut Vietnam rice paper into two portions and apply it to both sides with a brush dipped in water to soften it.
5
Place the filling in the center of the rice paper, fold the rice paper on both sides to the middle, and roll it forward.
6
Use a shau dustpan to hold the wrapped spring rolls and blow them once in the windy place to dissipate the water vapor.
7
Pour in the right amount of oil and heat it to about 180 degrees C, and fry the spring rolls until golden brown. Wrap lettuce in nine-storey pagoda and spring rolls, dip in fish sauce vinegar and serve.
8
Eating spring rolls with lettuce and Jiucengta not only increases the flavor, but also reduces the heat of the fried food. Among them, Jiucengta, a vanilla, has more than 60 varieties that can be eaten. It is widely used in southern China, Taiwan and Europe, so it is some of the varieties I have grown myself.