Scallop Vietnamese Spring Roll

Name: Scallop Vietnamese Spring Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Scallop meat; 60g carrot; 60g Cucumber; 5 sheets Vietnamese rice noodles; 9g oil; 3g salt; 5g Soy sauce; 9g garlic; 2g green pepper; 2g Red pepper; 4g Fish sauce

by Soft blue crystal

4.8 (1)

Favorite

6

Difficulty

Easy

Time

30m

Serving

2

In the summer, I want to eat something light and appetizing. I especially like the transparency of the Vietnamese spring rolls. It looks very nice with the ingredients I like. This Vietnamese spring roll with fresh vegetables and sweet scallop meat is not only high in appearance, but under the transparent spring roll skin, brightly colored vegetables set off the scallop meat more clearly. With the sour dipping sauce, people can’t help but immediately Began to eat.

Scallop Vietnamese Spring Roll

1. Take the scallops and clean them.

2. Pour oil into the pan, add the scallop meat and stir fry.

3. Add a pinch of salt and light soy sauce out of the pot.

4. Blanch the carrots in boiling water for dozens of seconds.

5. The cucumber is also cut into shreds the same size as the carrot.

6. Soak the Vietnamese rice noodles in warm water for dozens of seconds, then remove them after softening.

7. Flatten the soft rice noodles, put the scallop meat in the center and arrange them in a row.

8. Place the cucumber strips.

9. Place carrot sticks and roll up from bottom to top.

10. Bake with garlic, green and red pepper diced in hot oil to create a fragrant flavor.

11. Add fish sauce at the end to serve as a dip.

Tips:
1. Do not cook the carrots for too long, otherwise the texture will not be crispy.
2. Vietnamese rice noodles can be bought online.
3. Do not soak Vietnamese rice noodles in warm water for too long, otherwise they will easily rot.
4. The fish sauce itself is very salty, so there is no need to add salt.