Spring rolls

Input
recipe easy
cocina asiatica
Vietnamese cuisine
Snacks and tapas
Spring rolls
People 20
Portions 4
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prep time
50 min
cooking time
25 min
total time
1 hr 15 min
prep time
50 min
cooking time
25 min
total time
1 hr 15 min
Ingredients
  • 50 g de vermicelli of mung dry paste (celopcan noodles)
  • 8 dried mouse ear mushrooms
  • 20-25 rice paper wafers (to replenish those that break)
  • 4 spring onions, fine lyanes
  • 1 medium carrot, cut into sticks
  • 170 g of crab meat in
  • preserves good quality, well drained
  • 150 g of minced pork
  • 1/4 teaspoon of salt and a teaspoon of pepper
  • 1 teaspoon sugar
  • 1 egg, smoothie plenty of frying oil
  • 20 tender lettuce leaves
  • 1 Cup (20 g) fresh mint or mint leaves
  • 1 Cup (90 g) of bean sprouts, without the thin ends
  • dipping base sauce or bottled sweet chilli sauce
Instructions
  1. Put the dried noodles and mushrooms soaked in 2 different containers, covering them with hot water, during 15 minutes. Drain well; chop the noodles into short pieces and mushrooms into very thin Band-Aids with scissors. Put them in a big bowl.
  2. With a brush, moisten both sides of each rice paper wafer with water, leave them on the table for 2 minutes, until they soften and can bend. Put one on top of each other, shave them a little with water to keep them moist and prevent them from sticking and dry. Be careful as wafers can be easily torn when soft.
  3. Add the spring oniontoe to the noodles and mushrooms, the carrot, crab meat, pork mince, Salt, the pepper and the sugar; mix it all up very well. Put a soft wafer on the table, spread a tablespoon of the filling along the bottom third of the wafer, leaving sufficient space on the sides so you can bend the tips. With your fingertips, take the airbags out of the wafer. Fold the side edges inwards and then roll well the wafer. Paint the overlapping edges with egg and put the rolls on the table with the junction towards the aba jo. Repeat this step for the rest of the wafers and fill.
  4. Gently dry the rolls with paper napkins to remove all the water and prevent the oil from jumping by pouring them into the pan. Heat the oil in a deep frying pan and when it is very hot cold the rolls in 2 o 3 until they are evenly browned, carefully circling them. Spit them on paper napkins and fry the rest. To serve, put each roll on a lettuce leaf and spread some mint leaves and soybean sprouts over the top. Roll the lettuce leaf and soak them in a sauce just at the time of eating.
Recipes easy to https://recetasdecocinafaciles.NET /

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