Chinese Food
Vietnamese spring roll | taste buds time
(107274 views)
Chinese Spring Roll crust is made of thin flour, while Vietnam spring roll crust is made of rice ground pulp. The stuffing is mainly shrimp meat, pork and local vegetables. It is quite popular in Vietnam. Spring rolls are like dumplings for Chinese food in Vietnamese food. They are sold at many roadside stalls on the streets and alleys. They are almost symbolic food. They are like Chinese spicy hot all over the corner. The methods and types of Vietnam spring rolls are very diverse. The tastes vary greatly. So it is absolutely the best choice to order a spring roll when eating Vietnamese food.
Cooking ingredients
Cooking Steps
Step1:Put the bean sprouts in hot water. Add a little salt. Blanch them until they are cooked. Then put the shrimp and ginger slices in the pot. Blanch them until they are cooked. Then take out the water.
Step2:Pour a little olive oil into the pot. Break up the eggs and fry them into pancakes.
Step3:Cut carrot and egg pancake into thin shreds respectively. Cut garlic into pieces. Cut millet pepper into thin shreds. Treat cooked peanuts into pieces. Soak vermicelli in boiling water (about 4 minutes). Remove and control water for use.
Step4:Soak the skin of Vietnamese spring roll in warm water for 5 seconds, then pull it up and lay it on the vegetable board.
Step5:Put lettuce, shredded carrot, shredded egg, vermicelli, bean sprouts, mint leaves and shrimps on the skin of spring rolls. Slowly roll them up and wrap them. Cut each spring roll into two sections.
Step6:In a small bowl, add peanut chips, lemon juice, minced peppers, garlic, sugar, fish sauce and water. Mix well to make a dip.
Step7:You can enjoy the spring roll with the dip or Thai hot sauce made in step 5.
Cooking tips:This video is selected from the Vietnamese spring roll (Sina Weibo @ taste buds time @ Wei Lan Ken), the third season of the food short film taste buds time. It has skills in cooking.
