RICEPAPER
Rice paper is a traditional food of Vietnam, used to make spring rolls and spring rolls. Rich with many different sizes for customers to choose from such as round rice paper 16cm, 18cm, 22cm, 25cm, 28cm, 31cm, triangular rice paper, 19cm square rice paper, 22cm,…
※ Features: white natural rice, typical aroma of rice paper
※ Brand: Chanh Khang or OEM
※ Instructions for use:
※ When opening the package, it is recommended to use within 2 months otherwise the rice paper will be crispy and easily damaged because the surface of the rice paper is exposed to the air.
※ For spring rolls: Take 1 rice paper roll in your hand, 1 cup of filtered water, wet the surface of the rice paper, then you can use it with raw vegetables, beef, pork, eggs, seafood ,…
※ For spring rolls:
Prepare the ingredients
Fresh shrimp bought home washed, peeled, removed the head, removed the black thread at the back to remove the fishy smell. Shrimp meat is minced, mixed with pureed pork, and then seasoned with salt, main noodles, and pepper. Mix well to infuse the spices, marinate for about 30 minutes. Note, you marinate just enough, should not be too salty because when you eat, you can add fish sauce
Mushrooms cut the root, wash, cut into small pieces. If you do not have fresh cat mushrooms, you can use dried cat mushrooms, but they must be soaked in warm water to expand, then cleaned and chopped.
Soak the vermicelli in water, when the vermicelli is soft, cut it into small pieces.
Onions peeled, washed, cut into long and small strands.
Mixed Spring Rolls
After preparing all the ingredients, add the mushrooms, vermicelli, and onions to the shrimp meat mixture and mix well. Next, beat the egg in, use chopsticks to mix until the mixture is combined and thickened.
Spring rolls package
Prepare 1 small cup of water (or coconut water)
Dip rice paper into a cup of water so that it is soft, not too wet, if wet, it will absorb more grease. Spread rice paper on a flat surface, add enough filling and then roll it into a lovely spring roll. Arrange spring rolls on a plate, repeat until all fillings are used up. To make the fried spring rolls crispy longer, after wrapping, you put it in the refrigerator for 1-2 hours and then take it out to fry.
Fried spring rolls
Add enough oil to the pan to cover the spring rolls. When the oil is hot, fry the spring rolls on medium heat, flipping all sides until the spring rolls are golden brown and crispy. Note, do not fry spring rolls with high heat because it will lead to raw inside but burning outside.
Deep fried spring rolls in oil
If you want the crispy spring rolls to last longer, fry them twice: First time frying with low heat until the spring rolls are cooked, then take them out to drain the oil, when they’re almost ready to eat, fry them again for a crispy golden crust.
When the spring rolls are satisfactory, you take them out and put them on paper towels to absorb oil.
Present and enjoy
Spring rolls are arranged on a plate and garnished with herbs and salads.
Garnish the dish with herbs
Garnish the dish with herbs
Spring rolls can be eaten with raw vegetables, sweet and sour fish sauce or chili sauce, this dish can be eaten with rice, with vermicelli, as a drink or as a snack. The small and beautiful spring rolls, the crispy crust breaks in the mouth, the fragrant, greasy filling will captivate people’s hearts.
※ Storage/shelf life: Store at room temperature, shelf life 2 years from date of manufacture.
