Fried Vietnamese Spring Rolls
by Wang Faxian
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Sweet corn peeled and cooked in water
2. Pork froth and ginger froth in a bowl
3. 3 pieces of seaweed
4. Cut small pieces of seaweed into the minced meat
5. Put the jade grains into the minced meat, add small powder, a small amount of salt, a small amount of oyster sauce, five-spice powder, chicken essence, and shallots and stir well
6. Beat the egg with a stick
7. Bread crumbs and flour 1:1 and mix well
8. Put the water in the big pot and bring it to a boil
9. Vietnamese spring roll wrapper, put it in for a few seconds when the water is not hot, then spread it flat on the oiled chopping board, and roll the stuffed stuffing on the wrapper.
10. After the roll is finished, wipe the egg liquid on the spring roll by hand, and then roll it in the bread crumbs to make the spring roll sticky with the bread crumbs
11. Put oil in the pan, turn the oil to medium and low heat and put in the spring rolls, fry them until golden on both sides, remove them
12. It's so delicious, sweet and crispy, and the corn is still sweet and wiped out.
