Vanilla Fish Spring Roll

Name: Vanilla Fish Spring Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Vietnamese spring roll wrappers; Some fish; Some Gold not change; Some Mint leaf; Some salt; Some Freshly ground black pepper

by Fei Fei

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

You can buy hard Vietnamese rice spring roll wrappers in supermarkets. You can make spring rolls by blanching them with warm water. It is really convenient. All kinds of herbs grown at home are flooded, so they are wrapped in spring rolls and wiped out. It is a homemade sauce: 15ml fish sauce, 8ml lemon juice, 45ml water, 8ml light soy sauce, 4ml brown sugar, and a piece of garlic, cut into the end. The sauce can be modified to the taste you like. If you like spicy food, you can Put a little bit of ground chili."

Ingredients

Vanilla Fish Spring Roll

1. The Vietnamese spring roll wrapper is blanched in warm water

2. Spread on the cutting board

3. Slightly lower in the middle, place a piece of fresh fish sprinkled with fine salt and black pepper

4. Spread more than 10 pieces of gold without changing leaves (or mint leaves)

5. Fold the bottom up

6. Fold each left and right

7. Roll up to finish (coil as tight as possible)

8. Put the spring rolls in the oil pan after heating, need to re-fry once to make the spring rolls more crispy

9. Dipped in homemade sauce

Tips:
1. If you can buy this kind of hard Vietnamese spring roll pastry that has been made, you need to be careful not to scald it for too long when you use warm water (the pastry will become too soft to use). And pay attention to the entire pasta Evenly avoid one soft and the other hard.

2. It doesn't matter if the dough is slightly broken, because the whole roll will not be visible.

3. When frying the spring rolls, be careful of hot oil splashing. You can close the lid but leave a large opening for the steam to escape.

4. Spring rolls need to be re-fried once to be crispy.