Vanilla fish spring rolls(xiang cao yu chun juan )

Vanilla fish spring rolls

Introduction:

"You can buy hard Vietnamese rice spring roll skin in the supermarket. You can make spring roll by scalding it with warm water. It's really convenient. All kinds of herbs planted at home are rampant, so you can wrap them in spring roll and eliminate them. What you dip in is homemade sauce: 15ml fish sauce, 8ml lemon juice, 45ml water, 8ml soy sauce, 4ml brown sugar, Cut a piece of garlic into small pieces. You can adjust the proportion of the sauce to your favorite taste. If you like spicy food, you can put a little chili powder. "

Production steps:

Step 1: blanch the skin of Vietnamese spring roll in warm water

Step 2: lay it on the cutting board

Step 3: put a piece of fresh fish sprinkled with fine salt and black pepper in the middle

Step 4: spread more than 10 gold leaves (or peppermint leaves) on it

Step 5: fold the bottom up

Step 6: fold left and right

Step 7: roll up (as tight as possible)

Step 8: heat the oil pan and add the spring rolls. Deep fry the spring rolls again to make them crispy

Step 9: dip in homemade sauce

Materials required:

Vietnamese spring roll skin: right amount

Fish: right amount

Gold does not change: appropriate amount

Mint leaves: moderate

Salt: right amount

Ground black pepper: right amount

Note: 1. If you can buy this kind of hard Yue style spring roll skin, you need to be careful not to iron it for too long when using warm water (the skin will become too soft to use). Also, you need to iron the whole skin evenly to avoid hard and soft pieces. 2. If the skin has a little break, it doesn't matter, because the whole roll can't be seen. 3, You can cover it, but leave a big hole for steam to come out. 4. Spring rolls need to be fried again to be crisp

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Cao Yu Chun Juan