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Vietnamese spring rolls with Dip

Ingredients:

500 g minced pork
250 g shrimp(s), chopped
70 g glass noodles, in hot water, cut into small pieces
3 EL Mu-Err mushrooms, dried, soaked, finely chopped
spring onion(n) soaked, in thin rings
3 branch/e the Coriander, only the leaves, finely chopped
Egg(he), added
1 pinch(n) pepper, freshly ground
8 EL fish sauce, Vietnamese (Nuoc mam)
  For the Dip:
6 EL fish sauce, Vietnamese (Nuoc mam)
2 EL lime juice
150 ml water
1 tuber/n garlic, Chinese
1/2  chili pepper(s), red, seeded, chopped
3 rod/n lemon grass, the inner white into thin rings
1 EL sugar
2 liters Oil, (canola or peanut oil) for frying

Directions:

Working time:
approx. 30 Min.

/ Cooking/Baking Time:
approx. 1 hour.

/ Difficulty:

normal
/ Calories p. P.:

no information

Filling for the spring rolls:
Garlic together with the eggs in the food processor chop the shrimp, chop. Minced pork meat, chop. Pepper and Nuoc mam, a short time hack.
All the ingredients in a larger bowl.
Add the chopped coriander, the onions cut into rings spring, the chopped glass noodles and the chopped Mu-Err-mushrooms, stir , again with Nuoc mam (fish sauce) and pepper to taste.

For the Dip:
Garlic, chilli and lemon grass chop, to pound in a mortar with the sugar to form a Paste, Nuoc mam (fish sauce) and lime juice, stir, dilute with water until desired taste/quantity is reached.

Further Preparation:
Spring roll paper (diameter 20-22cm, round, 1 Pck. 400g), each sheet a short soak in cold water or short-dragged through the water.
1 sheet on a plastic Board (no wood, too much liquid), 1 tablespoon of the filling in the middle to the lower third of the spring roll paper, distribute, 1x handle, then the right and left side fold the edge to the center, and then roll up. On a with Oil pinselten plate.
The spring rolls prepared in this manner (please not to close to each other, you will stick otherwise)

Fry:
Deep fat fryer to 180°C setting.
Spring rolls and deep-fry in about 7 minutes (not too many roles at once into the hot fat – it cools down too much and the rolls suck then filled with Oil), drain on kitchen paper.

Presentation:
Roll 1-2 times (depending on requirements) obliquely cut, with the Dip, drizzle, the Rest of the Dips separately.

These Vietnamese spring rolls can be the day before, prepared – only not cut and also not with the Dip, drizzle.
On the day of the Party, the rollers diagonally cut (or not), with the Dip, drizzle, and at 180°C in convection oven for approx. 10 minutes heating.

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