Wednesday, 21 August 2013

越南春卷 ~ Vietnamese Crispy Spring Rolls ( Cha Gio )







                                                   
                                                        Nuoc cham / Nước mắm


越南春卷

材料:
肉碎  180g
  50g   (剁碎)
蟹肉  30g  (剁碎)
红萝卜丝适量
冬粉  30g (浸泡在热水里30分钟,或至软
大蒜1 (剁碎)
小葱 1 (剁碎)
黑胡椒粉和盐适量
鱼露  2茶匙
1
越南米纸

 
做法

1。冬粉切小段。在碗里加入全部材料,搅拌均匀至起胶。

2.把越南米纸浸泡在温水里几秒钟,米纸变软即可。

3.米纸平铺在砧板上,放上食材,卷好。

4.热油,把春卷用中火炸至金黄色,捞起,滤油,即可沾上



 

Vietnamese Crispy Spring Rolls ~ Cha Gio

Ingredients :
Minced pork  180g
Shrimp 50g ( minced )
Crab meat   30f ( minced )
Some shredded carrots
Glass noodles 30g
Garlic 1 clove , minced
1 shallot  , minced
Ground black peper and salt to taste
Fish sauce 2 teaspoon
Egg 1 , lightly beaten
Vietnamese rice paper

 
Method :

1 . Chop the soaked glass noodles into shorter threads . In a bowl , mix the ingredients together to form a sticky filling .

2.  Soak rice paper in hot water until soft .

 
3. To roll the cha gio , place a rice paper on a chopping board  and plac 1 tablespoon of the filling , tuck in the sides , then roll to form a cylinder about 3 inches long .

4. Heat oil over medium heat in a wok .Fry them slowly until golden brown  . Dish out and drain the excess oil  by lining over some paper towels . Serve immediately with Nuoc cham / Nước mắm)