Method 1. In a large bowl, combine cabbage, carrot, green onion, ginger and garlic. Mix well. Gently toss fish through mixture. Dip one sheet of rice paper in warm water, for about 30 seconds until just softened. Transfer to a clean tea towel on a flat surface. Place 1 tablespoon of mixture diagonally along the centre. Fold over sides. Roll up firmly to enclose filling. I mentioned before that rice paper is sold in dried sheets.
To make them more pliable and ready for rolling, you will need warm water. Add warm water to a shallow dish or baking tin that is wider than the rice paper you are using. Working one rice paper sheet at a time, slide the sheet into the warm water. Leave the sheet in the water for a few seconds — anymore and it will become too soft and start sticking to itself. You are really just dipping it into the water. Remove the moistened, but still slightly firm rice paper sheet and place it onto a flat work surface.
Leave it for a minute or two — in this time the paper will become even more pliable. When working with or rolling the wrappers, you might find one tears. Fresh summer rolls are best eaten straight away, but you can store them wrapped in plastic wrap in the fridge for a few hours.
Just keep the rolls away from one another as they tend to stick to each other over time. If you are storing overnight, you might want to add a layer of damp paper towels before the plastic wrap to keep them from drying out. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free!
Click Go to signup for free! I noticed the rice paper we have at our local paper has a bad after taste. Any way to eliminate that after taste? Hi Ramona, For traditional spring rolls, we love a peanut sauce, although we do not have a recipe for one on Inspired Taste. A Vietnamese friend taught me to lay a damp kitchen cloth down to work on and use one to cover the rolls while you work if you are making a large number it does help.
Her recipe used one red lettuce leaf, rice noodles, Thai basil, cilantro, mint leaves, shreads of carrots, cucumber sticks and chicken or shrimp. Yes, you can deep fry the rice paper rolls. Since rice paper is so fragile, quite a few people prefer to use wrappers that are labeled as spring roll wrappers which often have a bit of wheat flour added. These hold up a little easier. Omg I should have read this site before I put all the rice papers in the water all at once!
Very embarrassed now? But I tried to look for some Of your Vietnamese recipes in your Site but they come out blank. Wondering why? I made these and they are so good! Thank you for posting.
I will try your other recipes. What brand of wrapper did you use? Can you please send a picture of the wrapper you used for this please? Thank you, Lei. Please help. I am so sorry to hear that. Certain brands need extremely high heat to become crispy.
A tip I learned if its not turning brown, the warm water you use to dip the rice paper in, add sugar and stir until dissolves. This will allow it to caramelize and get the color you want. Try adding a few tsp of sugar to your warm water before sipping the rice paper …..
Hi Rasa Can you take picture of the rice paper you used? Every one has turned out fantastic! Your easy to follow instructions are perfect. I love all the information you tell us about the dish. Prep Time 15 mins. Cook Time 25 mins.
Resting Time 10 mins. Total Time 50 mins. Cuisine Asian, Vietnamese. Servings 20 fried spring rolls. For the Rice Wrappers 1 cup water 20 dried rice paper wrappers 2 tsp sugar. Soak the mung bean noodles in hot water for 10 minutes or until soft. In a medium bowl, add in the ground meat, chopped noodles, shredded carrot, minced shallot, minced garlic, sugar, soy sauce, rice vinegar, and half of the beaten egg. Season with salt and pepper to taste.
Mix until combined. In a shallow bowl, add 1 cup water and 2 tsp sugar and allow the sugar to dissolve. Then line a baking sheet with parchment paper this is where you'll place the finished spring rolls to keep them from sticking! Place a rice wrapper in the bowl and let it soak for 5 seconds make sure it's completely submerged , then remove it from the water and place it on a clean kitchen towel to keep it from sticking.
Place 1 tbsp of filling in a log shape on one side of the wrapper.
0コメント