Deep-fried rolls-Viet Nam

Ingredients for Deep-fried rolls-Viet Nam

Instructions for Deep-fried rolls-Viet Nam

To prepare the Deep-fried rolls-Viet Nam recipe, please follow these instructions:

Filling: Glass noodles are put to soak in hot water for 15-20 min, cut short.

Skyøre mushrooms be soaked in warm water for 30 min, nip hard parts of wash, afdryppes, chopped fine.

Mix all stuffing in a bowl and stir it well. The stuffing may either be scrolled in softened rice paper (banh trang) or Chinese Pancakes for spring rolls, such as the following: Fold the pancakes, ca. 1/5, and got enough stuffing on. Fold the left and right side of each other. Roll it up. close the roll with a mixture of potato flour and water. It is the best way to avoid the reel skips during frying.

Nuoc cham: mix all ingredients in a bowl. Stir in the sugar. If the taste is too salty, then came a tablespoon of boiled water in ad gan gene in the mixture and taste until nuoc cham has a soft taste of sweet and sour and salty. You can get a bit of very finely grated carrots in nuoc cham for garnish.

Salad: Boil risnudlerne, let them drain in a colander. Wash lettuce leaves and vegetables, let them drain. Slice the cucumbers in ca. 5 cm long thin boats.

Vietnamese rice paper: l package rice paper (banh trang) or ki nesiske Pancakes for spring rolls. 2-3 tea towels twisted well in hot water to cover the softened rice paper. Mix 2 tbsp. vinegar. 1 tsp. sugar in a soup bowl 3/4 filled with warm water, to soften the rice paper. Dip the rice paper in the water bowl with mixture of sugar and vinegar, dip the pieces of 2-3 more. Put them a wrung-out Tea towel spread on to suck water surplus. beware they are not sticking together. Cover with a second Tea towel to prevent drying out.

Chinese Pancakes for spring rolls You can also purchase deep-frozen square Chinese pancakes in different size in Chinese stores. Buy preferably in small sizes at ca. 12 kvadratcm.

Deep fry in medium hot oil to the rollers will be golden. Let them drain for excess oil on paper towels. Server warm. You can either eat them with fingers by wrapping a roll in a lettuce leaf with a little of the other vegetables, a little boiled rice noodles and dip in nuoc cham. Or you can cut the rollers in pieces at ca. 2-3 em in a bowl of cooked rice noodles, vegetables and nuoc cham and eat with sticks.