Vietnamese spring rolls

Spring rolls are a familiar dish during Tet of the Northern people. The dish is attractive because the outer layer is fried to a crispy golden color, the filling is soft, fragrant and attractive, contributing to making the Tet tray more round, more colorful and more fragrant.

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Ingredients for 2-3 people

400g minced beacon
½ carrot (shredded)
½ kohlrabi (shredded)
½ onion
Shiitake mushrooms: 8 pieces
Wood ear: 8 pieces
Chicken eggs: 2 eggs
Vermicelli
Green onion, coriander
Pork seasoning powder, Black pepper powder
Sugar, fish sauce, vinegar (or lemon, depending on preference)
Rice paper wrapper

Products included in the recipe

39.600 đ

Black pepper powder

0 đ

Pork Seasoning Powder

Instructions:

1	Prepare ingredients Wood ear, shiitake mushrooms soaked in water to bloom evenly, cut into small pieces. Scallions, coriander washed, finely chopped. Soak the vermicelli in a bowl of warm water for about 15 minutes, drain, and then cut it to about 2 knuckles.
2	Make spring rolls Put the whole meat, vegetables including carrots, kohlrabi, onion, vermicelli, wood ear, shiitake, onion, coriander in a large bowl. Marinate the ingredients with 2 teaspoons of pork seasoning powder and ½ teaspoon of black pepper powder, then mix by hand to absorb the seasoning within 15 minutes. Next, beat 2 chicken eggs into spring rolls and mix well to create adhesion.
3	Roll spring rolls Prepare rice paper to roll. Use the outer shell of the spring rolls, and the inner shell to make the spring rolls more crispy after frying.
4	Fried spring rolls Fry spring rolls with a few slices of ginger until fragrant at a moderate temperature. When the spring rolls are golden brown on all sides, remove to a plate lined with greaseproof paper. Fish sauce dipping spring rolls mixed with a ratio of 5:1:1:1 including water, fish sauce, sugar, vinegar, garlic and chopped chili.