What is the skin of the Vietnamese spring rolls made of
Rice wraps made of ground rice
Thin as a cicada wing, white and transparent. The biggest difference between Vietnamese spring rolls and Chinese spring rolls is that the crust is not made of thin dough but of rice made from rice milling, and the fillings are mainly shrimp and local, dipped in fish sauce, sour vinegar, chili pepper and other condiments, which is crispy, not greasy, and very delicious, and it is quite a popular dish in Vietnam.
Vietnamese spring roll skin
Ingredients
Main ingredients: high gluten flour 300g
Auxiliary ingredients: 200g of water
Method
Harmonization: water is added to the high gluten flour subdivided into the mixture, and stirred to form a fluffy.
2, the best dough to be a little softer, a bowl of cold water. Dip and press": Dip your fingers in water and press the dough.
3. Dip your fingers in water again and press the dough, and so on, until the dough becomes thinner and more stringy.
4. The next step is to "soak the dough": pour cold water over the dough and let it rise for 1 hour.
5, the rise is complete, pour off the top of the water.
6. Knead the dough a little bit with your hands, grab the dough, and the dough falls down.
7. Drop the dough: Grasp the dough inside the palm of your hand and make the dough fall down.
8. Make the dough fall into the palm of your hand again and again make the dough fall down.
9. Repeat the process of wrestling the dough back and forth, until you see the dough getting more and more gluten.
10, the dough on the tendon, turn on the heat, put a non-stick pan, began to "a wipe" (clockwise turn a circle).
11, immediately "a pull", remember that if the temperature of the pan is high, it will make the skin pull up together.
12, immediately "a dip", dip to go more to go char. See no wet noodles, quickly pick up the spring roll skin with your hands.
In addition there is a simple way, is on a treasure that there are a lot of sales!
Vietnamese spring roll skins need to be softened
The spring roll skins for Vietnamese spring rolls are made of sticky rice flour + water + salt. Before it is softened, it is hard, just like a piece of plastic, after soaking, it will become transparent and soft, so it can be slightly soaked until soft, no need to soak for a long time, soaking for a long time is very easy to break. In addition, it is recommended to use lukewarm water, hot water is very easy to be scalded.
Vietnamese spring rolls
It is the normal way to eat spring roll skin. Put the skin in the water for about a minute to take out, wrapped with your favorite kinds of vegetables and fruits, as well as shrimp, crab sticks, chicken and so on can also be. Then wrap it up like a spring roll.
The sauce can be mixed freely, I used Walmart's spicy ketchup, which is also very good.
Tips
1, the general supermarkets do not sell Vietnamese spring roll skin, I bought from the Internet, try to eat the mouth feel pretty good
2, in the package, the skin may stick to the cutting board, you can smear a little bit of oil in the skin on the surface of the good
3, the inside of the ingredients can be their own deployment, such as adding some kale, sausage, vermicelli, the color will be more colorful. It will be more colorful