Crystal Spring Rolls (Vietnamese Spring Rolls)

Overview

I believe everyone has eaten spring rolls. They are fried foods and are very oil-absorbent. When you bite into them, the juice-explosion (oil-explosion) experience is so satisfying [laughing and crying R] [shy R] What should you do if you want to eat but feel it is too oily? Change to the healthiest cooking method, steam spring rolls!

Tags

• staple food
• home cooking
• lunch
• dinner
• chicken sauce
• egg
• minced pork
• mung bean sprouts
• sauce
• soybean paste
• sweet noodle sauce
• very fresh soy sauce
• vietnamese spring roll wrappers
• zhuhoujiang
• carrot
• fans

Ingredients

Steps

1. 1 First, cook the vermicelli, rinse it with cold water and set aside, shred the carrots, prepare minced meat, bean sprouts and eggs.

   

2. 2 Fry the minced meat first.

   

3. 3 Scramble the eggs again.

   

4. 4 Add carrot shreds and bean sprouts in sequence and stir-fry until cooked.

   

5. 5 Joining the fans.

   

6. 6 Stir well and mix well. Turn down the heat and add the prepared sauces. Add the very fresh soy sauce and chicken juice and mix well.

   

7. 7 The rice wrapper needs to be rinsed with cold water first, and then it can be wrapped after waiting for five seconds to soften.

   

8. 8 The wrapped spring rolls need to be steamed for one minute (wait until the steamer is steaming).

   

9. 9 The crystal clear crystal spring rolls are ready. Compared with Chuangtong's deep-fried spring rolls, they have a soft, chewy texture and are less oily and healthier.