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We hope you got insight from reading it, now let’s go back to vietnamese style deep fried spring rolls recipe. To cook vietnamese style deep fried spring rolls you only need 14 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Vietnamese Style Deep Fried Spring Rolls:
- Take of Ground pork.
- Take of Shelled shrimp.
- Use of Onion.
- Use of Cellophane noodles.
- Prepare of stems Cilantro (optional).
- Use of Garlic.
- Use of sheets Rice paper.
- Get of Fish sauce (for seasoning).
- Prepare of Ingredients for the sauce and seasonings:.
- Use of Lemon juice.
- Prepare of Juice from a grated ginger.
- Provide of Red chili pepper (sliced).
- Provide of Sweet chili sauce.
- Take of Fish sauce.
Steps to make Vietnamese Style Deep Fried Spring Rolls:
- These are the ingredients..
- First prepare the sauce: Mix the ingredients for the sauce and seasonings in a bowl until even..
- In another bowl, blend the ground pork, chopped shrimps, minced onion, cilantro, and rehydrated and chopped glass noodles..
- Add the ground garlic and 2 teaspoons of nam pla fish sauce. Stir until the mixture takes on a paste-like consistency..
- Divide the mixture into 20 portions..
- Cut the rice paper in quarters. Soak them in water or lukewarm water..
- Wrap the fillings (as if rolling spring rolls)..
- Fry the rolls. (If you fry too many at once, they will stick to each other. Fry 2-3 at one time.).
- Drain the excess oil and you're done. Have them with the sauce..
- They're nice and refreshing rolled together with mint leaves in lettuce..
They're wrapped in rice paper and deep-fried until golden and crispy! The filling is made of ground pork, shrimp, crab meat, shredded carrots and mung bean noodles (cellophane noodles or glass noodles). These deep fried and crispy rolls are usually served with Vietnamese spring roll sauce called nuoc cham made with fish sauce. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Gently drop the spring rolls into the oil and deep fry in batches.
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