Materials:

1. Including potatoes 1/2.

2.？ A small carrot is two.

3.？ white radish

4. Onion 2.5 Liang

5.？ Leek yellow 1 two halves

6.？ Taro 4.5 Liang

7. Ground meat 4 Liang

8. Shrimp 4 Liang

9.？ Spring roll skin

10.？ Half a lemon

condiment

1.？ Fish sauce/gravy

2.？ white vinegar

3. sugar

4. Hot water

Cooking method

1. Shred potatoes, carrots, onions and leeks, chop them, add a little salt, and then drain.

2.？ Steamed taro in advance and pressed into mud for later use.

3. Mix all the ingredients evenly, wrap them in spring rolls and fry them in oil pan until golden brown.

Seasoning:

4.？ Shred white radish and carrot, add a little salt to garlic and red pepper sauce, knead well and drain.

5. Shred cucumber, add half lemon juice, 2.5 tablespoons fish sauce, 1 tablespoon white vinegar, 2.5 tablespoons sugar and a bowl of warm water, and dip the fried spring rolls in the sauce.

The way to eat

Vietnamese spring rolls are small and lovely. Eat them, full of mint aroma, just one bite is enough to subdue the taste buds.

Vietnamese spring rolls are Vietnamese folk snacks. When serving, it's all three-piece.

Three-piece set: a small dish, a small dish and a small basket.

The dish is dipping sauce: lemon juice and fish sauce, mixed with shredded red and white radish.

What's in the small dish is: fried golden crisp spring rolls, thin Vietnamese rice paper skin, stuffing made of vermicelli, fungus and chicken; The other is made of shredded taro and shrimp paste.

There are lettuce leaves and mint leaves in the small basket.

When eating, put spring rolls in lettuce leaves, add one or two mint leaves, roll them up and dip them in lemon fish sauce.

two

Ingredients: Vietnamese rice skin (available in Ni Jie Road supermarket), mosaic lettuce, shredded carrot, sweet pepper and mint leaves (essential). ? Seasoning: fish sauce 10g, Chili sauce 10g, plum juice 5g, vinegar 5g and sugar 5g.

Exercise:

1. Soak Vietnamese rice skin with 70℃ water. It was difficult to grasp the time and technique at first. After losing the price of soaking three pieces of rice skin, it is concluded that each piece needs to be soaked for about 29+ 1 second.

2. Spread a relatively complete rice skin on a clean chopping board;

3. Put in a proper amount of lettuce, mint leaves, persimmon pepper strips and shredded carrots in turn, and roll them up carefully. Load the plate.

three

material

6 sheets of Vietnamese rice paper

300 grams of rice noodle

Jiuzhixia

6 leaves of lettuce

Pork tenderloin 50g

condiments

Mint leaves 12 leaves

Rice vinegar15ml

Fish sauce 20 ml

20 g sugar

Water 80 ml

5 g garlic

Carrots 10g

Appropriate amount of pepper

The practice of Vietnamese spring rolls

1. Boil shrimp with salt.

2. Cut the shrimp along the shrimp line with a knife for later use.

3. Wash the lettuce and cut it into long strips for use.

4. Add a proper amount of water to the pot, add rice flour after boiling, and take it out for use.

5. All the materials are ready. If you like, you can cut the pork tenderloin into cubes, fry it in fish sauce or soy sauce, and then use other materials for later use.

6. Blanch the rice paper with hot water, then take it out and lay it flat on a big plate.

7. Roll in rice flour, lettuce, mint leaves and pork tenderloin in turn, and put three shrimps in front of the last layer of roll, with red facing down.

8. Just roll one spring roll and do the same for the rest.

9. Mix rice vinegar, fish sauce, sugar and water evenly, and add carrots, garlic and peppers selectively according to personal taste.

Cooking tips

The water used for ironing rice paper doesn't have to be very hot, just warm water.