Prepare to taste... Julienne cabbage, flakes of boiled
chicken, slices of boiled shrimps, Julienne tofu, spring
onions cut to desired length, cucumbers (no seeds),
vermicelli or glass noodle (soak in water), eggs, sesame oil,
salt, pepper, chopped shitake, Vietnamese roll wrapper
(dried).
Okay, I told you to get the dry kind of Vietnamese spring
roll wrapper, but first thing we need to do is soak the wraps
in water. Do it separately, piece by piece, or they are going
to stick to each others. Don't soak too long. Just until they
turn a bit softer. Then mix all other ingredients. Set aside.
Spread out one piece of wrapper and put the mixture on it.
Wrap well. Set aside. Do next roll.
Put lots of oil in the frying wok or skillet. Wait until it
boil. To see if the oil is boiling, stick a wooden chopstick
in it. If there are bubbles... It's boiling.
Deep fry the rolls until almost golden brown. Remove before
it turns black. Serve hot. Eat with fresh vegetable (basil
leaves and mints are common side fresh vegies for Vietnamese
food). Dip with one of the sauces for Fried food in the Thai food recipes.
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