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Vietnamese chicken spring rolls
The most familiar Asian food in France is probably the spring roll. Everyone will order it in Chinese restaurants, but in fact, the method and eating method are completely Vietnamese. As a starter and snack, it is a good choice. When eating, roll the spring roll and mint leaves into lettuce, dip it in the spring roll sauce or chicken sauce, which is practical, fragrant but not greasy, and full of strong Southeast Asian customs.1. Fans don't need water to soak their hair. The water in vegetables, meat fillings and condiments is enough to soak wet.2. The spring roll skin needs to be scalded for a while until it is soft and slightly sticky. You can scald several more pieces at a time.3. If there is no leek, it can also be replaced by leek or leek yellow.
Step 1 . Grind carrots, onions, leeks, mushrooms, agaric and lemon in a blender.
Step 2 . Put the ginger and garlic into a blender and break them into pieces. Add chicken, eggs, water starch, white pepper and a little salt. Beat them into minced meat.
Step 3 . Mix chopped vegetables with chicken, add sesame oil, fish sauce, sugar, white vinegar and salt, and add chopped vermicelli. Leave for half an hour.
Step 4 . Put rice paper into hot water, dip it in hot water, take it out quickly, and lay it on the cooking table.
Step 5 . Place the filling at the bottom 1/5 of the spring roll.
Step 6 . Fold up the rice paper at the bottom of the meat filling.
Step 7 . Rice paper is folded from the left to the middle, and so is the right.
Step 8 . Roll it up from the bottom.
Step 9 . Deep fry the spring roll in a 160 degree oil pan until the skin is crisp and golden.
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