Vietnamese chicken spring rolls(yue nan ji rou chun juan )

Vietnamese chicken spring rolls

Introduction:

"The most familiar Asian dish for the French is probably spring rolls. Everyone will order it in Chinese restaurants, but in fact, the method and eating method are all complete Vietnamese. As a starter and snack, it's a good choice. When eating, roll spring rolls and mint leaves into lettuce and dip them in spring roll sauce or chicken sauce. It's practical, fragrant but not greasy, and full of strong Southeast Asian flavor."

Production steps:

Step 1: grind carrot, onion, leek, mushroom, fungus and lemon in blender.

Step 2: Smash ginger and garlic in blender, add chicken, egg, water, starch, white pepper and a little salt, and beat them into minced meat.

Step 3: mix the shredded vegetables and chicken, add sesame oil, fish sauce, sugar, white vinegar and salt, and add the shredded vermicelli. Leave for half an hour.

Step 4: put the rice paper into hot water, dip it in hot water, take it out quickly and spread it on the cooking table.

Step 5: place the filling in the bottom 1 / 5 of the spring roll.

Step 6: fold up the rice paper at the bottom of the meat filling.

Step 7: fold the rice paper from the left to the middle, as well as the right.

Step 8: roll up from the bottom.

Step 9: fry the spring rolls in a 160 degree oil pan until the skin is crisp and golden.

Materials required:

Chicken: 500g

Dry shredded flour: 100g

Carrot: 1

Onion: 1

Leeks: Half Root

Auricularia auricula: 50g

Mushroom: 2

Jiang: one piece

Garlic: 3 cloves

Lemon: half

Rice paper: right amount

Eggs: 2

Fish sauce: 100ml

White vinegar: 20ml

Sugar: 20g

Salt: 10g

Sesame oil: 30ml

Starch: appropriate amount

Note: 1. Don't use water to soak vermicelli. The water in vegetables, meat stuffing and seasoning is enough. 2. Spring roll skin needs to be ironed and put for a while until it is soft and slightly sticky. You can iron several more at a time. 3. If you don't have leeks, you can also use leeks or leeks instead.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: Original

Chinese PinYin : Yue Nan Ji Rou Chun Juan