Crispy fried spring rolls or rice paper fried spring rolls are a delicious and simple to make Vietnamese dish, so just use a few simple tips below, anyone can do it.
Spring rolls are a delicious dish, popular in every family. However, despite such familiarity, many women have difficulty making this dish. Which rolls are not crunchy, broken, or broken when fried ...
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Fried spring rolls are easy to eat. In addition to using it for holidays and New Year, you normally prepare it for your family for important gatherings. Because it is the favorite food to enjoy with the whole family.
ingredients for making spring rolls are up to each house. the Can be vegetarian or savory, meat or seafood depending on the taste. This dish is easy to make, just apply a few simple tips below:
1. All ingredients to mix spring rolls such as Myanmar, wood ear, mushroom, onion, carrot, kohlrabi must be drained, finely chopped, and mixed until smooth. In particular, egg whites will expand and sprung up spring rolls so just take the yolk and a little white.
Also, vermicelli should soak in warm water at a temperature of about 50-60 degrees, then chopped dry, not soaked in hot water.
2. When your wrapping them must even create beautiful but not too tight. Best to buy rice paper for spring rolls, with a thickness that fits.
After wrapping, pack in a refrigerator to cool for about 20 minutes before bringing it to fry and fry.
3. When fried spring rolls must be flooded. Thus, nm will ripen faster, yellowing all over the face. Non-oil or too little oil is not enough.
some ginger slices should be added to fried oil to make the spring rolls more fragrant and crispy.
4. Finally: Fry and fry spring rolls 2 times
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If deep-fried spring rolls, the ability to sprung is high.
For the first time, heat the oil on low heat, then put it into the pan and cook it briefly, then take it out, put it on blotting paper.
After the first round of frying, you can change the oil and fry it until it is fully cooked. Such spring rolls will be yellow, crispy, and beautiful.
In addition to being able to fry crispy spring rolls, then you should fry them and then put them away for about 2 hours, waiting for little hardened spring rolls.
Remove the rolls and roll them together so they don't stick together and put them in the storage box again. When eating, remove frying always with hot oil or use an oil-free fryer at 150 degrees, for 20 minutes. Then the second time, level 150 about 10-15 minutes. Or more straightforward than freezing quickly after wrapping.
3 recipes of spring rolls mixed with the taste of each family.
- Meat rolls
Ingredients: 600gr of lean shoulder grind meat, 300gr bean sprouts, 1 onion, 1 carrot, 1 tang of us, 1/2 kohlrabi, 100gr - 150gr of vermicelli, 3 ear wood ear, 10 mushrooms, and Eggs (7 yolks / 3 whites).
Spices: more pepper, seasoning seeds 2-3 tablespoons, 1 tablespoon flour marinated with ground meat.
- Vegetarian spring rolls
Ingredients: Steamed cooked green beans mixed with fresh shiitake mushrooms, wood ear, bean sprouts, carrots, 1 corn, vermicelli tasting vegetarian seasoning, and a few pieces of water-dried tofu.
- Seafood rolls
Ingredients: 300 gr crab tank, 30 fresh shrimp or 0.3kg peeled clean, 300gr lean ground meat, 1 pinch of mushrooms and wood ear, egg (4 yolks, 2 whites), 100gr vermicelli, 300gr price raw, spring onion, green onion, 1 handful of coriander, spring rolls.
Spices: Seasoning seeds, pepper, soup powder.
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