Vietnam Spring rolls(yue nan chun juan )

Vietnam Spring rolls

Introduction:

"Vietnamese spring roll is a traditional snack with special materials. The rice paper for wrapping spring roll is only produced in Vietnam and appears in Vietnamese dishes. Fish sauce for seasoning is basically the soul of Vietnamese cuisine. Of course, eating with a lot of fresh herbs and vegetables is also her characteristic."

Production steps:

Step 1: spring roll filling materials.

Step 2: all materials must be cut by hand to taste better.

Step 3: turn on medium heat, add oil, saute onion first, add minced pork, then add all the ingredients, seasoning with fish sauce.

Step 4: fill the spring rolls with Shau Kei and remove the moisture. Vietnam rice paper is cut into two parts and coated on both sides with a brush to soften it.

Step 5: put the stuffing in the center of the rice paper, fold the two sides of the rice paper in the middle, and then roll it forward.

Step 6: wrap the spring roll with Shau Kei Sheng, put when the wind place to blow back, disperse the water vapor.

Step 7: add proper amount of oil to heat, about 180 degrees C, deep fry the spring rolls until golden, and take out. Wrap the lettuce in the nine layer pagoda and spring rolls. Dip in fish sauce vinegar.

Step 8: spring rolls with lettuce and jiucengta can not only increase the flavor, but also reduce the heat of fried food. Among them, jiucengta has more than 60 varieties for food, which are widely used in southern China, Taiwan and European cuisine. Therefore, it is part of the variety that I grow.

Materials required:

Minced pork (spring roll filling material): 300g

Onion (spring roll filling material): 500g (chopped)

Sweet potato (spring roll filling material): 300g (chopped)

Mung bean sprouts (spring roll filling material): 200g (chopped)

Carrot (spring roll filling material): 100g (chopped)

Agaric (spring roll filling material): 10g (soaking in water)

Winter flour (spring roll filling material): 20g (soaked in water)

Shrimp (spring roll filling material): small quantity

Vietnamese rice paper (spring roll filling material): 10 pieces

Fish sauce: 35 ml

Boiled water (dipping material): 100ml

Rice vinegar (dipping material): 40 ml

Sugar (dip material): 50 ml

Shredded pepper (dipping material): 1 tsp

Note: most girls in Vietnam have small waists, which are mainly caused by eating lots of fresh vegetables and dipping in & quot; fish sauce vinegar & quot

Production difficulty: Advanced

Technology: deep fried

Production time: 10 minutes

Taste: Original

Chinese PinYin : Yue Nan Chun Juan