Ingredients for traditional Vietnamese Tet spring rolls
– Minced pork shoulder: 400g
– Bean sprouts: 200g
– Carrot: 1 small
– Onion leaves: 100g
– Wood ear mushrooms: 20g
– Shiitake mushrooms: 20g
– Glass noodles: 50g
– Rice paper for spring rolls: 1 pack
– Duck eggs: 3 eggs
– Seasoning, MSG, and pepper to taste
How to make delicious Tet spring rolls that last
Step 1: Prepare the ingredients
First, soak the carrot, wood ear mushrooms, and shiitake mushrooms until they plump up. Rinse the bean sprouts, glass noodles, and onion leaves. Then, put all the minced pork, bean sprouts, carrot, onion leaves, wood ear mushrooms, shiitake mushrooms, glass noodles, and eggs in a large bowl.
Step 2: Mix the filling ingredients
Next, mix all the prepared ingredients together. Season with a bit of seasoning, MSG, and pepper to suit your family’s taste.
Step 3: Wrap the spring rolls
After that, wrap the spring roll filling. Don’t wrap it too tightly, as the filling will expand and may break the spring rolls during frying.
Step 4: Fry the spring rolls
Heat a dry pan and turn on the stove. Add cooking oil and wait until it becomes hot. Then, fry the spring rolls until they become crispy and golden brown on both sides. Turn off the stove.
Note: To make your spring rolls crispy and long-lasting, fry them twice. This will make the spring rolls more fragrant and delicious. Also, while frying the spring rolls, keep the heat low to avoid burning the inside while the outside is still raw and burnt.
Step 5: Finished product
After frying the spring rolls, transfer them to a plate and prepare to enjoy them with your family.
When eating fried spring rolls, dip them in a sweet and sour sauce, along with fresh vegetables and vermicelli noodles. This is a refreshing dish after indulging in sticky rice cakes and chicken during the Tet holiday.
Lastly, a secret tip for frying spring rolls is to lightly brush vinegar on the rice paper before rolling. This will result in evenly golden and crispy spring rolls.
Don’t fry spring rolls right away: Do this extra step for crispy rolls that won’t get soggy over time
If you want to make crispy fried spring rolls without sogginess, then don’t overlook the recipe below. You don’t have to worry about it losing its deliciousness even if you leave it for a while.
Fry any type of fish with this, the flesh will be tender and the skin crispy, no worry about sticking to the pan.
To fry a delicious and perfectly cooked fish, it is important to keep in mind the following tips.
Crispy and long-lasting fried spring rolls: A veteran chef’s secret tip with just one simple step
Fried spring rolls are a familiar dish in many households. The following tip will help you fry spring rolls to a crispy golden color, without worrying about them being greasy.
Fried spring rolls taste better when you do this additional step: Make them extra crispy by frying immediately after wrapping.
With the special deep-frying technique below, you can let the nem sit for a while and still have a crispy and delicious dish.
Don’t fry spring rolls right away in hot oil: Do this extra step for crispy and non-greasy rolls
With the following fried spring rolls tips, you will have a crispy, delicious dish that stays crunchy even if you don’t eat it immediately.
