2014 (5) June (1) Vietnamese fresh spring rolls and deep-fried May (3) January (1) 2013 (

Although we expected a Vietnamese ruualta a lot, it still managed to surprise positively. Luckily for us, we enjoy fresh, fresh, balanced flavors in a whole month! Even if the "Do not leave Vietnam without trying These foods"-our list was a mile long, we were able to almost completely still in southern and central Vietnam treats the case. The Vietnamese are hard to roll everything: pancakes, grilled packing paper possuvartaita and, believe packing paper it or not, spring rolls. Rice paper is first filled with lettuce, spring onion and fresh herbs, packing paper then the actual filling and then wound on a roll and dipped in delicious soosiin. Thank you for your Little Hoian Boutique Hotel Chef Danny and I got to cook the recipes of the school, we learned to produce both reels and for rolling things. The ingredients were all Vietnamese cuisine can be found in at least Viivoanista, Hakaniemi. Fresh spring rolls, or kesärullat (25 pieces) 500 g king prawns 1 carrot 1 yellow bell pepper 1 red pepper 1 onion 1 small cucumber jars of fresh coriander pot of fresh sitruunabasilikaa 5 spring onion leaves 25 rice paper (the bigger, the easier to work with) marinade and dipping sauce: 4 squeezed lime juice 4 tablespoons sugar 4 tablespoons fish sauce 4 cloves garlic, finely chopped 1 (or to taste) fresh red chilli, finely chopped First, prepare the vegetables. Carrots, peppers, onions and shredded packing paper cucumber into long, thin strips as possible. The marinade / dipping sauce ingredients in a bowl measured and stir until the sugar is completely melted. Half of the sauce mixed with the vegetables and leave to marinade for 20 minutes. Vegetables and marinade is increased squeezed dry. King prawns cooked in water until they are a beautiful pink and peeled, though often frozen shrimp are already peeled and cooked. Spring onion, coriander and chopped sitruunabasilika. packing paper Then it comes to rolling. Rice paper dipped in cold water. It is set in the middle of one crab, a bit of mixed vegetables, spring onion and chopped herbs. Let's get rolling packing paper from one side, turn the ends in and continue rolling to the end. The edge is moistened with water, so that it sticks firmly closed. Word of consolation: rice paper requires packing paper a bit of practice, because the papers are different. If the paper is too wet, it clings to the substrate and are breaking and if the paper is too dry, it will crack when folded. Prepare yourself mentally, for the first couple of rolls should not be sent to beauty contests. The finished rolls is served immediately after the end of the dipping sauce. Deep fried spring rolls Hoi An-style (15 pieces) 100 g pork, cut into strips 100 g shrimps 1 tsp chicken broth powder, a pinch of white pepper packing paper 5 spring onion leaves 15 large rice paper 1 egg white 2 teaspoons plain flour cup water vegetable oil for frying the rice paper cut to a rectangular shape so that they are easier to roll. Rice paper wrapped in a clean, wet kitchen towel to soften. Prepare the filling by cutting thin strips of spring onion stalks, rice paper that can fit in a narrower page. Pig seasoned kanaliemijauheella and white pepper. Proteins, wheat flour and water are mixed into a paste, which is then used for bonding rolls. When the rice paper is suitable pliable and cooperative, rolled up. The narrow end of the second sheet is placed possusuikale, shrimp and spring onions in a couple of clips and make them roll up. Translating edges and extending in the rolling end. The head is glued to valkuaisseoksella tightly closed. Repeat steps until all of the rice paper is used. The rolls are baked twice, which means they are easy to prepare in advance and fry a second time just before serving. That is a fair dollop of vegetable oil, such as rapeseed, heat a wok. The rolls are baked in oil a few at a time, roll and remove it as soon as the surface begins to brown. The rolls are then rotated again in hot oil before serving. Enjoying the dipping sauce (recipe above) with. Bale Well Restaurant in Hoi An, therefore, these rolls wrapped in herbs and salad for a new roll. But that's my story!
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