Vietnamese spring rolls at the top of tailor

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 Spring roll is one versatile appetizer that can be found all over Southeast Asia. Whether they are Chinese, bầu or Vietnamese style, I love ‘em all!

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It is not every day I come across these Vietnamese netted wrappers so when I chanced upon them at the thai Supermarket, I grabbed a pack in a heartbeat.

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You could definitely use the usual spring roll pastry skin or rice paper roll found in all supermarkets for this recipe. The type of fillings used are really versatile, feel không lấy phí to adjust accordingly.

Ingredients:200 g minced pork6 medium shrimp – chopped2 shitake mushroom – thinly sliced3 – 4 leaves of Chinese cabbage – finely sliced1 stick bamboo shoots – finely sliced (optional)1 small carrot – finely sliced1 small shallot – minced2 cloves garlic – minced½ tsp salt2 tsp chicken powder1 tsp sugar2 tsp soy sauceWhite pepper to lớn taste1 egg – beaten (use only half)1 packet netted spring roll wrapper (or you could use normal spring roll wrapper)Vegetable oil for frying

Makes about 16 spring rolls

Recipe source: Danang cuisine  (with modifications)


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The line up.


In a large bowl, showroom the pork, shrimp, shallot, garlic and seasoning.

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Add in the rest of the vegetables and mix gently in one direction until well combined.

Cover with cling wrap và refrigerate for at least 30 mins.

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To wrap, place 2 tbsp of filling on the edge và roll it tightly half way up the wrapper.

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Gather 2 sides of the wrapper inwards and continue lớn roll until the end.

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The moisture from the filling will seal the edges of the wrapper. If not, just dap a little water lớn secure it.

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Pour vegetable oil into a frying pan, covering ¼ height from the base.

To demo the temperature of the oil, insert a dry wooden chopstick into the centre of the pan. If there are small bubbles forming around the chopstick, it is ready.

Carefully place the spring rolls into hot oil & let it sit for a few seconds before moving them.

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DO NOT overcrowd the pan or the temperature will drop & the rolls will not be crispy.Cook for 2 – 3 mins, until golden brown.