Are looking for idea recipes vietnamese springrolls that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious vietnamese springrolls should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of vietnamese springrolls, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare vietnamese springrolls good wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings required exist in make

1. Prepare 1 package rice noodles (8.5 oz)
2. Use 2 large carrots
3. Prepare 2 cucumbers
4. Prepare 1 package spring roll wrappers (you probably won't use all of them at once)
5. Take 15 oz baby spinach
6. Prepare 1 head romaine lettuce
7. Prepare 1 bunch mint

First is the classic Vietnamese fish sauce. It's imperative that you prepare the sauce properly. Add just a few drops of vinegar to the water you will use to dab over the spring roll wrappers Fry twice: first time with medium heat to cook the interior and second time to crisp up the exterior Use a generous amount of frying oil Fry the rolls in a single layer and leave some room to move them around. Vietnamese Fried Spring Rolls, or cha gio, are a popular and tasty appetizer.

How to make Vietnamese springrolls:

1. Boil a big pot of water. Remove from heat and drop in your noodles. Stir them a bit to separate them. After 3 minutes, strain the noodles and rinse with cold water.
2. Wash the spinach and spin it dry.
3. Pick the leaves from the bunch of mint.
4. Julienne the carrot and cucumber. This is the tough part. A little bit of grunt work if you're not a pro yet.
5. Gather your ingredients. I like to put them in bowls so it's easier to work, kinda like a springroll factory. Even better if you have some helpers.
6. Now for the rolling process. You take a springroll wrapper and submerge it in a bowl of water until it gets floppy, then lay it out on a clean surface.
7. Tear up some mint and lay it on the wrapper. Arrange your other ingredients on top. Just like making a sandwich, you get to decide how much of each ingredient you like. I like to try and block the carrots from the wrapper with spinach or mint because they have harsh edges and may tear through the wrapper. Alternatively, you can use 2 wrappers per springroll if you like.
8. Once you've got your ingredients stacked up, roll it like a burrito. Pull in the sides, tuck the fillings, and roll it up.
9. Ready to eat. Serve with some type of Southeast Asian inspired sauce. I like to make a sweet peanuty dipping sauce, but sriracha and some type of chili/vinegar concoction would go great as well.
10. Done and ready to serve!

If you eat out at Vietnamese restaurants, you've probably tried these tasty morsels. Now you can make them at home! The first time I had good cha gio was in Austin, Texas while visiting friends. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. The rice paper is sticky, it will seal itself.

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