Vietnamese spring rolls are a popular appetizer in Asian cuisine, known for their crispy exterior and rich filling. This recipe uses thin rice paper wrappers that give the rolls a light, crunchy texture once fried, best served with a spicy dipping sauce for a balanced, delicious flavor.
اضافة اعلان
INGREDIENTS
• 12 rice paper sheets
• 100 grams ground meat
• 100 grams shrimp, chopped
• 2 green onions, chopped
• 0.5 cups mushrooms, finely grated
• 0.5 cups carrots, grated
• 0.5 cups rice vermicelli
• 1 egg
• 0.3 teaspoons salt
• 1 cups vegetable oil (for frying)
• 3 tablespoons lime juice
• 2.5 tablespoons fish sauce
• 2 tablespoons sugar
• 0.3 cups water
• 1 garlic clove, finely minced
• 1 small chili pepper, chopped
STEPS
1. Prepare the vermicelli: Place the rice vermicelli (0.5 cups rice vermicelli) in a small bowl, pour boiling water over it, and let it soften, then drain and cut into small pieces.
2. Mix the filling: In a deep bowl, mix the ground meat (100 grams ground meat) with the shrimp (100 grams shrimp, chopped), green onions (2 green onions, chopped), mushrooms (0.5 cups mushrooms, finely grated), carrots (0.5 cups carrots, grated), vermicelli, egg (1 egg), and salt (0.3 teaspoons salt) until the filling is well combined.
3. Soften rice paper: Quickly dip a rice paper sheet (12 rice paper sheets) in water until softened, then place it on a flat surface.
4. Fill and roll: Place a suitable amount of filling at one edge of the rice paper, fold in the sides, and roll tightly to form a firm roll.
5. Repeat: Repeat the same steps until the filling and rice paper sheets are used up.
6. Make the dipping sauce: For the sauce, mix the lime juice (3 tablespoons lime juice) with the fish sauce (2.5 tablespoons fish sauce), sugar (2 tablespoons sugar), water (0.3 cups water), garlic (1 garlic clove, finely minced), and chili pepper (1 small chili pepper, chopped) in a small bowl, stirring well until the sugar fully dissolves.
7. Fry the rolls: Heat the vegetable oil (1 cups vegetable oil (for frying)) over medium heat, then fry the spring rolls for about 5 minutes until golden and crispy.
8. Drain: Remove the rolls from the oil and place them on paper towels to drain excess oil.
9. Serve: Serve hot with the Vietnamese dipping sauce.
