Vietnamese Fried Spring Rolls
Filled with prawns / prawns and vegetables, these Vietnamese fried spring rolls are lightly fried for a crispy, crunchy and flavorful appetizer. Made with paper for a satisfying crunch, enjoy with the added bonus of homemade Vietnamese hot sauce!
INGREDIENTS
▢10-15 sheets of paper
▢100 g chopped shrimp
▢100 g chopped shrimp
▢2 shallots, chopped
▢ 1/2 cup mushroom pops (we use wood ear mushrooms)
▢ 1/2 cup of carrots appeared
1/2 cup of vermicelli, split 2 cm
▢1 egg
▢1 pinch of salt
▢Soybean oil for frying
For dipping sauce
▢3 tablespoons of juice or sub with lime or juice
▢2 1/2 tablespoons of fish sauce
▢2 tablespoons of sugar
▢1 / 4 glass of air
▢1 clove finely chopped
▢1 germander speedwell chili, finely chopped (optional)
INSTRUCTIONS
1.Put the broken vermicelli during a small bowl and canopy with boiling air. Let stand until cooked, then drain.
2.Put the prawns, prawns, chopped shallots, mushrooms, carrots, vermicelli, eggs and salt during a bowl, mix well. For best results, use your fingers to combine well.
3.Immediately rinse the paper with air to melt it and place it on a plate or flat surface.
4.Place alittle few filling near one fringe of the paper . Fold the paper over the filling. tuck it sideways and roll up to the top of the leaf.
5.Repeat for remaining spring rolls.
6.Heat the oil over medium-high heat. Fry the spring rolls for about 5 minutes until they're golden brown and crispy. Remove from oil and drain on paper towels.
7.Combine all the ingredients for the sauce during a bowl and stir until the sugar dissolves.
8.Usage are going to be separated.
