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

                                                   
                                                        Nuoc cham / Nước mắm

越南春卷

材料：

肉碎  180g
虾  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瓣 (剁碎)
小葱 1粒 (剁碎)
黑胡椒粉和盐适量
鱼露  2茶匙
蛋 1 粒
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

Nuoc Cham / Nước mắm 享用。

 

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)