Vietnamese spring rolls – northern style

The NorthernVietnamese interpretation of spring roll, is what spring roll should be. The filling is made of group pork, shrimp, crab meat, with shredded carrots, mung bean noodles (cellophane noodles/glass noodles), etc., and the end result is utterly delicious and tantalizing. The deep-fried, crunchy, and golden brown exterior is just another plus.

They can be served with fresh herbs and lettuce leaves. Eat them as is, of course, with Vietnamese dipping sauce, or wrap your cha gio with fresh lettuce leaves and other aromatic herbs such as mint leaves. Either way, they are deeply satisfying!

Spring rolls are indispensable in the feast of the Vietnamese people especially on New Year holidays, especially the people of the North. Today, although there are ways to make spring rolls such as seafood spring rolls, vegetarian spring rolls, fresh spring rolls … but the traditional fried spring rolls are a delicious dish that the Northerners love.
To make delicious spring rolls exactly the style of people the north, you prepare the ingredients as follows:
– 500g minced pork
– 1 onion
– 1 jicama, 1 carrot
– Action Fresh coriander
– 10 wood-ears, mushrooms, 1 egg
– 30g dried vermicelli
– Spices, Pepper
– Rice paper
Prepare ingredients for spring rolls fillings
To make delicious spring rolls, you should choose the shoulder because the meat is lean and softer. Ascend bought pork minced, chopped onions, julienne carrots or diced very small. Black mushrooms, mushrooms soaked hot water, leaving the feet, rinse and julienne baby. Vermicelli soaked in warm water, then use scissors to cut out soft little. All these ingredients are mixed together to make the filling.
Scallions and onions washed and chopped. Your remaining portion pounded roots, chopped. Mixing scallions in with make the aroma so strong.
Finely chop green onions. Onions peeled, sliced ​​and chopped.
Also chopped coriander into offline!
– Wood ear, pickled mushrooms bloom, chopped. Vermicelli soaked, cut short.
Black mushrooms, soaked mushrooms, washed and chopped.
Mix the ingredients with spices, pepper. For tasty fried spring rolls, you marinate the filling for 5-7 minutes to let it asorb the spices. Beat the eggs, mix well. Don’t mix too many eggs otherwise it will make the mix too wet to roll. The eggs will help bind all the ingredients together.
3. roll
Phase 1 tablespoon vinegar, 1 teaspoon of sugar with a little water to dip rice paper before wrapping. This step will help soften pancakes, frying spring rolls and crispy golden rolls more help.
You should be very soft rice paper spring rolls will help you roll easier.
Spread the rice paper, scoop 1 tablespoon  of filling  about 1/3 of the rice paper sheets.
Fold the edges of the sheet and roll. This process does not need to roll your hands too tightly because there’s a swelling, if fried nem rolls hands when prone podium.
4. fry
Preheat oil in a frying pan, slowly put the rolls in the pan, don’t touch it and let it cook, after a few minutes proceed to flip them . Fry until golden brown and crispy.
I hope that with this recipe, you will successfully make a plate of delicious spring rolls.

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