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  • 2020/06/08
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Vietnamese style spring rolls

レシピ
材料・調味料
corn starch
1 Tbs
ground pork
75g
diced shrimp
75g
diced mushroom*
20-30g
harusame
20g
diced carrot
1 small
diced red onion
20-30g
diced green onion
2 pcs
diced bean sprouts
1 bag
diced garlic
2 cloves
grated ginger
15g
fish soy sauce
1 Tbs
egg
1
salt & pepper
as U like
fresh lemon juice
1 tsp
fish soy sauce
2 tsp
sugar
1 tsp
hot chili peppers
as U like
spring roll skin
10 pcs
frying oil
as U like
flour & water glue
20-30mL
作り方
1
Soften harusame and cut into approximately 3cm length. Mix all ingredients from corn starch to salt & pepper.
2
Put 1/10 of patty into each paper roll and ensure it seals by gluing with a little flour & water. Heat oil @160℃
3
Roll up tightly and don’t use too much water or excess liquid. Also ensure that you keep them separated after rolling as they may stick to one another. Fry 3-4pcs at a time for 2 mins/side to keep oil at same temperature. Note: NOT fully browned yet!
4
Allow them to drain and cool on rack while other pieces are fried. Once all 10pcs are fried, raise heat to 190-200℃ and deep fry a 2nd time for 30-45 seconds/side to make crisp and brown before serving. Don’t forget to brown the sides!
5
Mix • ingredients for Nuóc mâm pha fish sauce and water down with about double amount of water as you like.
6
Cut spring rolls in halves or serve whole over garnish such as cabbage, coriander, lettuce, cucumbers, shredded carrots or white radish.
7
*photo is after 1st fry
ポイント

May cook all ingredients in frying pan before rolling if you prefer. Be sure to allow it to cool and drain excess liquids before rolling & frying.
*Kikurage mushrooms make for a crunchy texture, but shimeji or any other type is also replaceable.

みんなの投稿 (1)
#Appetizer #Side dish #Vietnamese cuisine #Pork #Springrolls #Shrimp #Deepfried #DoubleFried #nanprah
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