Fried spring rolls in Vietnam(yue nan zha chun juan )

Fried spring rolls in Vietnam

Introduction:

"In France, there are many delicious Vietnamese snacks. I've eaten Vietnamese fried spring rolls many times. As the saying goes, I haven't eaten pork before. I haven't seen pig run. I've eaten pork. It seems that I haven't seen pig run. It's just a joke! Vietnam fried spring rolls have been eaten. For those who can cook, it is not difficult to make Vietnam fried spring rolls at home! There are different ways to make Vietnamese spring rolls. I make Vietnamese fried spring rolls. "

Production steps:

Step 1: cut the carrot into small pieces, soften the vermicelli and Auricularia auricula with water, and then cut them up.

Step 2: mix the stuffing: after the meat is bought, it should be piled repeatedly to make the stuffing "energetic", and then other ingredients and the stuffing should be mixed together, and soy sauce, salt, pepper, chicken essence and sesame oil should be added. When mixing, you should pay attention to following one direction, not stirring back and forth, otherwise the stuffing will spread.

Step 3: all the spring roll skins are dried, so heat a pot of hot water before wrapping.

Step 4: when making spring rolls, put the skin in hot water to make it soft.

Step 5: then put on the stuffing and roll it up into round rolls.

Step 6: after the spring roll is finished, pour oil into the pan.

Step 7: cool oil under the spring roll, the spring roll "fried" cooked to do it!

Materials required:

Leek: 300g

Fans: 1 volume

Carrots: 3

Minced meat: 250g

Auricularia auricula: 10 yuan

Haimi: one

Vietnamese spring roll skin: right amount

Soy sauce: 10ml

Pepper: right amount

MSG: a little

Salt: right amount

Sesame oil: 5ml

Note: 1. When mixing with stuffing, you can choose the dishes according to your preference, and you can also add shrimps, sea rice, bean sprouts or mushrooms and other vegetables. 2. If you have fish sauce at home, you can put some fish sauce in the stuffing to increase the taste. 3. If you like sweet taste, you can add a certain amount of white sugar when mixing with stuffing, but I don't like it, so I don't usually add white sugar. 4. Fans and fungus are the characteristics of Vietnamese fried spring rolls, so I suggest that it is best not to omit them. 5. It is suggested to fry spring rolls with cool oil, because it has been fried after the oil is hot, but the effect is very bad. Spring rolls will spread and the stuffing will come out. 6. When eating, you can dip in garlic chili sauce, fish sauce or sweet chili sauce. You can go to see Li Jinji's sauce! Or you can not dip in the sauce, because the filling inside the taste is already very delicious. 7. Because the spring roll skin is bought out of the box, it saves a lot of time for kneading noodles and making spring roll skin. Unlike making dumplings, we also need to consider making dumpling skin. 8. Although this dish is called fried spring rolls, according to long-term practice, in addition to the fact that Westerners eat very little real fried food, there is no big pot, and cooking also uses electricity, so this dish becomes fried. But I think if it is in Vietnam, the equipment and method of cooking this dish must also be fried in oil pan.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: spiced

Chinese PinYin : Yue Nan Zha Chun Juan