Chinese Food
Mango Vietnamese spring roll
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Once I got a chance to experience cooking at the Fangtai life home in the cultural square. The chef teacher opened a Vietnamese restaurant that day. He said that he taught us three dishes - Vietnamese spring roll, Vietnamese rice noodles and roast pork neck. But in fact, he only taught us to make Vietnamese spring roll. He made the last two for us to eat. I learned Vietnamese spring roll. The stuffing in it is all assigned by the teacher. One person can only make one. But in the end, I will choose two best ones to give prizes. Of course, I am very attentive. I usually pack my spring roll. But this Vietnamese spring roll is really different. The skin of spring roll is made of rice. Translucent. It can be used to pack all kinds of stuffing when moistened with water. The content is unlimited. There are few mint leaves No. what the teacher taught us was prawn spring roll. There was pineapple in it. It was wrapped and it could be eaten directly with sauce. It was not like Chinese spring roll and fried in oil pot. After learning to make a Vietnamese spring roll conscientiously, I got the prize. When you come back
Cooking ingredients
Cooking Steps
Step1:Ingredient
Step2:Carrots and cucumbers should be washed, peeled and cut into the same length of filaments for standby. The length can be determined by the size of spring roll skin, because there are different diameters of spring roll skin. Wash and tear lettuce leaves into small pieces for use. Wash mint leaves for use.
Step3:Peel the mango. Cut two pieces of flesh along the core. Then cut into strips for later use
Step4:Prepare a bowl of cold boiled water and a brush (or replace it with a clean wet cloth). Take a flat plate. Lay a Vietnamese spring roll skin on the plate. Dip the brush in water and brush both sides through. About one minute. The spring roll skin will become soft
Step5:Then put the lettuce, cucumber and carrot in the middle of the skin. Mango strip
Step6:Put mint leaves on the en
Step7:First cover the stuffing with the spring roll skin close to the side of the bod
Step8:Fold it in on both sides and roll it up again. The wrapping method is basically the same as our spring roll.
Step9:It's Thai sweet and spicy sauce with fish sauce. It can be eaten as a whole. It can also be better for cutting and setting plates.
Cooking tips:Once the skin of Vietnamese spring roll is wet, it will not be easy to separate the skin from the skin. One spring roll skin will be wasted. Therefore, it is better to find a flat plate to spread the package. Choose a little hard mango. It's too ripe to peel. There are skills in making delicious dishes.
