How to make Vietnamese spring rolls

How to make Vietnamese spring rolls, there are a lot of people who like to eat pasta-based food in life, especially in the north, spring rolls believe that we will not feel unfamiliar with it, there are a lot of spring rolls, there are many ways to do it, here I bring you the practice of Vietnamese spring rolls.

Vietnamese spring rolls practice 1

A. Vietnamese spring rolls ingredients

cabbage

Dutch cucumber

carrots

purple kale

lettuce

red and yellow bell peppers

kippers

okra

cherry Tomatoes

Vietnamese Spring Roll Skin

Plum Sauce Sauce

2. Vietnamese Spring Rolls

Step 1, Dutch cucumber, carrots, purple kale, cabbage, lettuce and red and yellow bell peppers are washed and shredded, respectively, and set aside.

Step 2, round shrimp washed, in the shrimp tail of the second section and the third section of the connection, with a toothpick to pick off the shrimp line.

Step 3, washed okra and good shrimp line shrimp, respectively, into the pot of boiling water blanching, into the ice water standby.

Step 4, blanched shrimp shell, peel out the shrimp, standby.

Step 5: Fish out the okra, cherry tomatoes and Dutch cucumbers in ice water, wash, slice, and set aside.

Step 6: Take a round pot with a diameter larger than the skin of Vietnamese spring rolls, pour in warm water of about 60 degrees, put in the skin of Vietnamese spring rolls, and let it soak for about 5 seconds (the container can also be replaced by a pan with a slight depth).

Step 7: Lay the softened Vietnamese spring roll wrappers flat on a sheet pan and place shredded lettuce, cabbage, cucumber, carrots, red and yellow bell peppers, and shrimp in the center. Note: The top ingredients are placed on top of the bottom ingredients to make a more beautiful Vietnamese spring roll.

Step 8, the left and right sides of the Vietnamese spring roll skin to the center of the fold, wrapped ingredients on both sides, and then the bottom of the spring roll skin up to wrap the bottom ingredients, and then pick up the top of the spring roll skin, the top ingredients folded over the bottom ingredients, and finally the edge of the spring roll skin pads on the bottom.

Step 9: Serve the Vietnamese spring rolls with plum sauce!

Vietnamese spring rolls recipe 2

Fukubukuro spring rolls.

A list of ingredients

Skin material

Spring roll skin 12 sheets

Watercress 50g

Filling

Green beans 100g

Corn kernels 100g

Bacon 120g

Pork 120g

Salt 2g

Black pepper 3g

Fresh flavor juice 4 drops

Salad oil 5g

Second, the production steps

Steps 1, green beans, corn kernels in boiling water to cook for 2-3 minutes, drain the water and set aside. Step 2: Place the green beans and corn kernels in boiling water for 2-3 minutes. Water celery slightly scalded and fished out, it is best to use water celery, celery rhizome is relatively thick, not easy to tie the spring roll skin.

Step 2, pour a little oil in the pan, when the oil is hot, cut small dices of bacon and minced meat in the pan sautéed.

Step 3: Add the green beans and corn kernels to the pan and stir-fry well, then add black pepper, salt, Anki's Fresh Sauce, soy sauce, and other seasonings. The first thing you need to do is to add a little bit more flavor to your meal, and then add a little bit more flavor to your meal.

Step 4: After the filling is cooled, start wrapping the spring rolls. It's best to use square spring roll skins; spray with cold water to make the skins more moist.

Step 5: Spread the spring rolls out and scoop 2 tablespoons of the filling into the center of the spring rolls.

Step 6: Pinch up the corners of the 2 sides when wrapping.

Step 7: Tie a knot with watercress and cut off the excess. You can also use soaked fine vermicelli instead.

Step 8, in the package, you can spare the spring roll skin covered with plastic wrap, will be wrapped spring rolls into the boiling hot oil fried until golden brown.