Homemade Vietnamese Spring Rolls Recipe

Vietnamese style spring rolls the skin is made from rice milk steamed, thin and transparent. Below, we will teach you how to make beautiful and delicious Vietnamese spring rolls with Vietnamese spring roll skins.vinegar chili sauce

Ingredients:

2 sheets of Vietnamese spring roll wrappers, carrots 1/3 of a radish, cucumbers 1/3 of a piece, onions shredded 40 grams, pork chops 1 piece, cornstarch 30 grams, eggs 1 egg,bread crumbs 20 grams, cooking wine 5 grams,soy sauce 11 grams,pepper powder 2 grams,lettuce 2 pieces, garlic 5 grams,white vinegar 10 grams, Thai chili sauce 20 grams.Preparation steps: 1. Pound the pork chops with a knife and remove the sinew. Marinate in cooking wine, soy sauce, pepper powder, and 20 grams of shredded onions for 3 hours.

2.

carrots

and cucumbers cut into strips, lettuce washed, beaten eggs ready.carrots Cut the cucumbers into strips.

Cooking steps:

1. Coat the marinated pork chops evenly with a layer of dry cornstarch, then dip in egg liquid, and finally coat again with bread crumbs. Fry until the outer shell is golden and crispy.

2. Drain the fried pork chops after removing from heat, cut into strips if needed.

3. Soak the Vietnamese spring roll skins in warm water until they are fully moistened and transparent, then lay flat on a plate. Arrange lettuce, cucumber strips, carrot strips, onion shreds, and pork chop strips at one end of the skin, then roll up to form the spring rolls.

In a small dish, mix 5 grams of garlic paste, 10 grams of white vinegar, and 20 grams of Thai chili sauce. This vinegar-chili sauce pairs perfectly with the spring rolls for an amazing taste.