Vietnamese fried spring rolls（Nem rán-chả giò）

introduce

Vietnamese fried spring rolls are known from north to south. Although they have many different names, spring rolls have become one of the symbols of Vietnamese cuisine. When you eat a stuffed donut, you will see the crispy texture of kohlrabi, the rich aroma of meat and eggs, and a little bit of soft, chewy vermicelli mixed with shiitake mushrooms. It's tempting when dipped in sweet and sour fish sauce, carefully mixed according to a special recipe.

Gourmet features

The spring roll wrapper used in Vietnamese fried spring rolls is paper rice wrapper, a thin and crisp spring roll wrapper that quickly absorbs water and becomes soft and elastic. The common method is to soak the paper rice wrapper in water to make it soft, but the authentic Vietnamese brush the paper rice wrapper with coconut milk to make the paper rice wrapper soft, and it also tastes with the slightest hint of coconut flavor, which is very good!

Next, the filling is very close, including shredded carrots, shredded fungus, minced meat, etc. You can actually mix it as you like. Finally, add an egg to make all the ingredients stick together. When you eat a stuffed donut, you will see the crispy texture of kohlrabi, the rich aroma of meat and eggs, and a little bit of soft, chewy vermicelli mixed with shiitake mushrooms. Deep-fried to a golden brown with a sweet and sour sauce, it's fragrant and crispy. Even if you eat too much, it's still not enough. You eat too much.

Each hot donut is topped with kohlrabi pickles, carrots or raw vegetables, dipped in sweet and sour fish sauce and carefully blended according to a special recipe, making this dish extremely fun and tempting. Rolling Eaters. The eye-catching layout makes this dish very popular among diners.