Vietnamese dumplings are Vietnamese spring rolls, which can be described as all-inclusive, even adding fruit and seafood are a little bit of no surprise, in addition to the ingredients, spring roll skin is also a very important factor, buy a good spring roll skin needs to be soaked before you can use it

Vietnamese spring roll skin over cold or hot water

Many people like to soak the skin of the Vietnamese spring rolls in hot water, there are four drawbacks: one is the temperature of the spring rolls will be high skin will be broken. Secondly, it may burn your hands, thirdly, it is more sticky, and fourthly, the fishy smell is still very heavy.

I like to soak them in cold water. Although it takes a little longer than soaking in hot water, it also thoroughly soaks away the fishy smell of Vietnamese spring roll skins. Some people say that using a hot towel can adsorb the fishy odor, I have not tried, but you can imagine that it is easier to burn your hands and sticky. Soak in cold water is not afraid to hurt your hands, but pay attention to the time, long time Vietnam spring roll skin will also be broken. If the broken is not very strong can also be wrapped inside, or only thrown away to re-soak.

Vietnamese spring roll skin made of spring rolls to eat while hot (filling is hot), cold can not be re-heated, a heating will become Q and sticky, the texture of glutinous rice.

Vietnamese spring rolls soak how long

generally about ten seconds, feel soft on it

Vietnamese spring rolls and Chinese spring rolls is the biggest difference is that the pie crust does not use a thin crust, but made of rice milled rice wrapped, filled with shrimp, pork and local vegetables based on the filling is quite a prevalent dish in Vietnam. Spring rolls are as iconic to Vietnamese food as dumplings are to Chinese food. In Vietnam, spring rolls come in a wide variety of types and styles, and the flavors are even more varied. So, ordering a spring roll is definitely a good choice when eating Vietnamese food.

How to soak the skin of Vietnamese spring rolls without breaking it

1. Put the skin of the spring rolls into warm water for about 10 seconds, and take it out as soon as you feel the skin is soft.

2. Spread the softened spring roll skins out flat on a brick board with lettuce, shrimp, mint leaves, cucumber shreds, etc. on top.

3. Put these ingredients and start to roll~~~~

4. Rolled can be eaten directly, dipped in fish sauce or sweet chili sauce, very refreshing and delicious Oh!

(Warm tips): Inside the vegetables can be adjusted according to their own preferences, but try to pick colorful vegetables to match, color and nutrition will be much better.

How to make Vietnamese spring rolls

Ingredients

1 bag of ricepaper

Prawns

1 big handful of bean sprouts

2 small cucumbers

Fresh basil leaves

1 box of bean curd firm

Rice flour

1 piece of lettuce

1 piece of rice flour

1 piece of lettuce

1 piece of lettuce

1 piece of lettuce

1 piece of lettuce

1 tsp Vietnamese garlic chili sauce

n tsp Lee Kum Kee seafood sauce

1 tsp peanut butter

small amount of water

1 handful of peanuts

1. Peel the cucumber (do not have to peel it especially clean, leave some skin for a better taste), slice it into thin strips, and cut the lettuce into thin strips.

2. Tofu cut into thick slices and fry in a frying pan over low heat until golden brown on both sides, then cut into long strips.

3. Fresh shrimp boiled in water, then removed, cooled and peeled to remove the shrimp line and cut in half from the center.

4. Rice noodles in boiling water in the amount of cooked fish up and cooled.

5. To make the dipping sauce: add a little water to a small pot, add a small spoon of peanut butter, a small spoon of Vietnamese garlic chili sauce (spicy children can put more), more seafood sauce and mix well, heat on low heat until thickened, you can taste the flavor to see if the salinity is appropriate and adjusted appropriately.

6. Peanuts in a pan (without oil) roasted on low heat and cooked to the burnt skin rubbed off and sifted away, rolled with a rolling pin into peanut crumbs. This step is not pictured, of course, buy ready to dry peanuts directly mashed more convenient, only a small amount of added to the above dipping sauce to add flavor, really do not have can also be omitted.

7. Take a spring roll skin, put under the filtered tap on both sides of the water until wet, the water shake dry and spread on a plate, in the middle of the horizontal code on the appropriate amount of (side dishes to put what how much is arbitrary, depending on personal preference ha) cooked rice noodles, raw bean sprouts, cucumber strips, shredded lettuce, tofu strips, shrimp, basil leaves, pay attention to all the vegetables hit the horizontal as much as possible, and then put the two sides of the spring rolls skin (which has been absorbed into the softened Transparent) to the center folded over to wrap the sides of the vegetables, the bottom of the spring roll skin up to wrap the third side, and while using the hand code tight vegetables while slowly rolled forward to solid.

8. Finally, dip the spring rolls into the sauce and eat!