Egg rolls to easy Vietnamese
Quantity: 6 Person (s)
Preparation: 45 min
Cooking time: 20 min
 |
| Egg rolls |
ingredients:
-6 rice cakes (bought dried packet)
-1 c. tablespoons sugar
For the filling:
-125g shelled fresh shrimps tails
-150g minced beef
-50 g of Chinese noodles
-150g bean sprouts cut menu
-50 g of fragrant black mushrooms
-salad leaves
-mint branches
-a glass of oil
-For the sauce:
-6 c. of nuoc mam
-3 cloves garlic
-a pinch of pepper
-3 c. lemon juice
-3 c. tablespoons of warm water
-2 c. tablespoons of powdered sugar
Preparation:
- Fill a shallow dish of cold water in which you dissolved sugar.
- Dip rice cakes and keep them flat between two wet towels and dried. Soak the vermicelli 15 minutes in warm water and then 5 minutes in boiling water.
- Put the mushrooms to soak 15 minutes in warm water and then throw them in boiling water.
- After 5 minutes cooking, drain, pat dry and cut the menus.
- Add the meat, chopped vermicelli, shrimp, bean sprouts, crushed garlic and finely chopped onion. Season and link these with the beaten eggs.
- Stuff it in one after the other rice cakes and roll them immediately in the form of rolls you replierez ends.
- Heat the oil in a pan, cook over low heat rollers turning often for 20 minutes.
- Prepare the sauce by mixing fish sauce, water, sugar, lemon juice, add the pepper and crushed garlic, divide the sauce into 6 small cups.
- Place plates in 6 lettuce leaves and branches of mint and a egg roll cut into sections.
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