1/2 cup Vietnamese mint, sprigs of mint (Peppermint) or coriander
1 sliced thin-skinned cucumber
fish sauce (Additional)
Put the noodles to cook in boiling water for 20 minutes.
Mix the pig, crabs, the carrot, onions, fish sauce and pepper. Drain the noodles, cut into small pieces and add to the container. Mix well.
Cut the foils for the spring rolls in two. Work first with one half of the pictures, keep the other half under a damp, clean kitchen towel to prevent them from drying out. Put 1 spoonful of the filling diagonally and roll until you get the shape of a sausage about 6 cm long. Fold one of the corners of the sheet, roll up and fold the other corner. Secure the last corner with a little water. Repeat with the rest of the mixture and the sheets.
Heat plenty of oil in a thick-bottomed pan until moderately hot; cold three or four rolls at the same time for 3 minutes. Drain the rolls on absorbent paper. Serve by putting a spring roll on a lettuce leaf. Add a sprig of mint and a cucumber bar. Lettuce wraps around the roll and is served with fish sauce.
Pork rolls and crabs can be frozen at the end of the step 2. Place on a baking rack and freeze until consistent, put them in the freezer bags and close them. They are kept until 1 month. Frozen frying can be fried during 5 minutes.
Recipes easy to https://recetasdecocinafaciles.NET /