Vietnamese Fried Spring Rolls
1.
Cut the carrots into shreds, soak the vermicelli and fungus in water to soften them, and then chop them.
2.
And stuffing: After you buy the stuffed meat, you need to pile it up repeatedly to make the stuffing "strengthen", then mix the other ingredients with the stuffed meat, add soy sauce, salt, pepper, chicken essence and sesame oil, and pay attention when stirring. Go in one direction, don't stir it back and forth, otherwise the filling will fall apart.
3.
The spring roll wrappers are all dried, so boil a pot of hot water before wrapping.
4.
When wrapping the spring rolls, put the spring roll wrapper in hot water and let it soften.
5.
Then put the fillings on and roll it up into round rolls.
6.
After the spring rolls are rolled, pour oil into the pan.
7.
Put the spring rolls in cold oil and "fry" the spring rolls before they are ready!
Tips:
1. When mixing stuffing, the dishes you add can be selected according to your preferences, and you can also add vegetables such as shrimp, sea rice, bean sprouts or mushrooms.
2. If you have fish sauce at home, you can put an appropriate amount of fish sauce in the filling to increase the taste.
3. For those who like to eat sweets, you can add appropriate amount of sugar when making the filling, but I don't like it, so I generally don't add sugar.
4. Vermicelli and fungus are the characteristics of Vietnamese fried spring rolls, so my personal recommendation is not to omit them.
5. It is recommended to use cold oil when frying the spring rolls, because it has been cooked after the oil is hot, but the effect is very bad. The spring rolls will fall apart and the filling will come out.
6. When eating, you can dip it in garlic chili sauce, fish sauce or sweet chili sauce. You can check out Lee Kum Kee's sauce! Or you don’t have to dipping sauce, because the flavor in the filling is already delicious.
7. Since the spring roll wrappers are bought off-the-shelf, it saves a lot of time for kneading and making spring roll wrappers. Unlike making dumplings, you have to consider the time for making dumpling wrappers.
8. Although this dish is called fried spring rolls, but according to long-term practice, Westerners eat very little real fried food, and there is no big pot. Electricity is used for cooking, so this dish has changed. It became fried. But I think if it is in Vietnam, the equipment and method of cooking this dish must be fried in oil.
