SPRINGROLLS FROM THE STALL! BUT TASTIER! EtenmetNick How to
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You know and smell them. Vietnamese spring rolls from the spring roll stand! But then made entirely by yourself with those claws of yours. Go make them then. How cowardly. SOCIAL MEDIA: ➤Business Email ⇒ [email protected] ➤Instagram ⇒ http://bit.ly/etenmetnickinsta (@tickynoet) ➤TikTok ⇒ http://bit.ly/etenmetnicktiktok (@etenmetnick) Spring roll sheets Ingredients 200 gr flour 300 ml water 1/2 tsp salt 1 Mix your salt with your flour and then add your water. Mix everything well together and pass your entire batter through a sieve to remove all lumps. 2 Place a pan with a non-stick coating on the smallest heat you have and turn on your heat. Use a brush to spread your batter very thinly on the bottom of the pan, as thinly as possible without creating holes. 3 Slowly turn up the heat until your batter turns white and slightly cooked. Carefully remove from the pan and then clean your pan with a damp cloth. Make sure to keep your sheets under a clean tea towel. 4 Repeat all steps until you run out of batter. Yum man. Spring roll filling Ingredients 30 g dried Shi-itakes 2 cloves garlic, pressed 1 onion, chopped 1 red pepper, chopped 80 g carrot, grated 200 g prawns, very finely chopped 200 g minced pork 60 g cooked glass noodles 2 tsp fish sauce 1 tsp sesame oil 1/2 tbsp sugar 1/2 tbsp pepper 1/2 tbsp salt 1 egg 1 Soak your shiitakes in warm water for 15 min and then chop them very finely. Add your chopped onion, chopped peppers, crushed garlic, chopped shiitakes, grated carrots together with your chopped prawns to your minced pork and mix everything well. 2 Cut your cooked glass noodles into pieces and mix with your minced meat mixture together with an egg. Season well with pepper and salt. Tasting raw is not possible so take a piece, flatten it and fry it in a pan until done and then taste it. 3 Take a spring roll wrapper and fill your wrapper with 2 to 3 tbsp of your filling. First fold over the filling and roll it up halfway, then fold the sides closed and roll it up completely. Wet the end a little. With your finger and then roll it closed. Try to do this as tightly as possible. 4 Deep fry on cremation setting 180 and fry everything for 2 to 4 minutes and do not fill your fryer too much because then it will cool down. 5 Spring rolls wrapped in a lettuce leaf and ready for your sauce. Nuoc cham (Vietnamese dipping sauce) Ingredients 60 ml fish sauce 50 gr sugar 80 ml water 2 tbsp lime juice 2 tsp rice vinegar 1 clove garlic, finely chopped 1 small red chili finely chopped 1 Mix everything together. Done.
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