Vietnam Spring rolls
2024-07-04 02:59:18 309
![Vietnam Spring rolls](https://i8.meishichina.com/attachment/recipe/2012/08/31/2012083110263626193448.jpg?x-oss-process=style/c640ms)
Details of ingredients
Technique
Steps to make Vietnam Spring rolls
- 1. Grind ginger, scallions, and garlic into a paste. Use 3 pieces each and 2 scallions.
- 2. Soak shiitake mushrooms and black fungus in water and let them grow well. Cut into shreds for later use, 2 liang
- 3. Shredded sweet potatoes and taro for later use. Dosage: One medium sized sweet potato and one taro. medium-sized.
- 4. Fan soaked hair. 2 bundles
- 5. Two pounds of pork belly, minced
- 6. Mix all the ingredients and add 3 teaspoons of wine, 3 teaspoons of salt, 2 teaspoons of soy sauce, 2 teaspoons of cooking oil, 1 teaspoon of pepper, and a little sugar. Stir to make it mixed evenly.
- 7. Add the prepared Vietnam Spring rolls skin into the evenly stirred sink and start wrapping Spring rolls. The first step
- 8. Step 2
- 9. Step 3
- 10. Step 4, apply egg mixture to the edge and touch it (one egg, break it up)
- Step 5, complete the package
- 12. Prepare a dish
- 13. Glue the Spring rolls with egg liquid to make the Spring rolls skin more crisp when frying.
- 14. Adding raw starch
- 15. Evenly apply raw starch to Spring rolls
- 16. Fry in the pot for 5-8 minutes
- 17. After frying, the color will be golden and you can start cooking
- 18. After frying, put it on a plate and make a homemade bowl of sour and sweet dipping sauce, fragrant~~~
- 19. This is a Vietnamese Spring rolls without raw starch. Its skin is crispy, and the one with raw starch is crispy