Vietnam chicken spring rolls
By BradenVon
The Asian food most familiar to French people is probably spring rolls. Everyone will order them when they go to Chinese restaurants, but in fact, the method and eating method are completely Vietnam methods. They are a very good choice as starters and snacks. When eating, roll spring rolls and mint leaves into lettuce and dip them in spring roll sauce or chicken sauce. It is practical but fragrant but not greasy, full of strong Southeast Asian flavor.
Recipe Recommendations
Steps for Vietnam chicken spring rolls
1
Mince carrots, onions, leeks, mushrooms, fungus, and lemon with a blender.2
Put the ginger and garlic in a blender and beat them. Add the chicken, eggs, water starch, white pepper and a little salt, and beat until they are minced.3
Mix shredded vegetables and chicken well, add sesame oil, fish sauce, sugar, white vinegar, and salt and mix well, add shredded vermicelli and mix well, and let stand for half an hour.4
Put the rice paper in hot water, dip it in hot water, quickly remove it, and spread it on the cooking table.
5
Place filling 1/5 of the bottom of the spring rolls.
6
Fold the rice paper at the bottom of the meat filling.
7
The rice paper is folded from the left to the middle, and so is the right.
8
Just roll it up from the bottom to the top.
9
Put the spring rolls in an oil pan at 160 degrees and fry until the skin is crisp and golden.Vietnam chicken spring rolls Make Tips
1. There is no need to soak the vermicelli with water. The water in the vegetables, meat filling, and seasonings is enough to soak them. 2. The spring roll skin needs to be ironed and left for a while until it is soft and slightly sticky. You can irone more at a time. 3. If you don't have leeks, you can use leeks or leeks instead.