Chinese Food
Vietnamese spring roll
(85442 views)Cooking ingredients
Cooking Steps
Step1:Prepare the raw materials. Remove the shrimp gland and reserve.
Step2:Pour warm water into the pot. Put in the spring roll skin.
Step3:Cold water is OK. That is, the brewing time may be longer than warm water. Generally, it is about 23 minutes.
Step4:Take a pot of water, cooking wine, salt, scallion, ginger and boil it. Put in the fresh shrimps. Blanch until discolored. Take it out and put it into boiled water for soaking. After cooling, remove the head and shell.
Step5:Cut the ham into shreds.
Step6:Peel and shred the cucumber.
Step7:Take out the soft spring roll skin. Place it in the middle of the spring roll skin. Put it in the order of mint leaves, shrimp, vegetables and ham.
Step8:Start from the bottom.
Step9:Then wrap it on the left.
Step10:Wrap it on the right. When you pack on the right side, you will get some more rice noodles. You can fold the extra rice noodles first, so that the finished products will be more beautiful.
Step11:When both sides are wrapped, fold up the extra part on the top side.
Step12:Finally, it overlaps with the folding part of the package. Turn over and stack. Take Thai style sweet and spicy sauce and tomato sauce according to the proportion you like and mix well, then dip it into the practical.
Cooking tips:Share my personal experience in making Vietnamese spring rolls - 1. The skin of Vietnamese spring rolls is made of sticky rice flour, water and salt. It's hard before it's soft. It's like a plastic sheet. It'll become transparent and soft after it's opened. So it's OK to foam slightly until it's soft. It doesn't need to be soaked for a long time. It's easy to break after it's been soaked for a long time. In addition, warm water is recommended. Hot water is very easy to be scalded. 2. When wrapping, if you have lotus leaf or other leafy vegetables, please wash the back of the leaf up and the front of the leaf down. The spring roll wrapped like this can see the faint green more clearly through the translucent rice skin. 3. It is suggested to put the boiled shrimp on the side close to the rice skin, that is, put the shrimp first, then ham and cucumber shreds. So the spring roll after wrapping can show the red color of shrimp. It will be more beautiful visually. 4. When packing, please refer to the order of packing in the step diagram, so that the edges of spring rolls are more orderly. 5. If there is yellow in the ingredients
