Vietnamese Spring Roll With Vermicelli

 Vietnamese Spring Roll With Vermicelli are among the most popular Vietnamese dishes. People who enjoy this traditional dish are treated to "a little bit of luxury" that can also be stuffed with crab, shrimp or beef. Vietnamese Spring Roll With Vermicelliis the least expensive meat in Vietnam. The black pigs grow quickly and are easy to raise because they only need be fed the household's leftovers. Even in the suburbs, people may raise a few pigs to be sold eventually. Vietnamese Spring Roll With Vermicelli are always wrapped with rice paper made of rice flour, salt and water, and then cooked like crepes and dried.

The best Vietnamese Spring Roll With Vermicelli remain crisp when cooked. The Viet­namese know exactly where to get the best rice paper in their neighborhood. Outside of Vietnam, you can ensure a certain crispiness by moistening the rice paper with a mixture of beer and water before filling the rolls and frying them. The Vietnamese Spring Roll With Vermicelli use small sheets of rice paper for the spring rolls and cut the larger sheets, which they fry and add to salads and rice vermicelli.

These quite nutritious rice noodles are sold in two forms: when they are not used for preparing spring rolls, the thinnest noodles are boiled and then spread out into thin sheets and topped with scallion oil. You can also easily mix them with pork, sauteed beef or grilled shrimp and wrap it all with a lettuce leaf to dip into a sauce. As for the largest noodles, they are cooked like spaghetti and enjoyed with lettuce and nuoc mam, the Vietnamese Spring Roll With Vermicelli.

When you prepare your spring rolls, it is important to reinforce them by using two triangular-shaped rice sheets to form the outer layer. After moistening them, you need to dry them very carefully. Cook the spring rolls the same way you cook French fries: the first frying seals them, and the second gives them a golden-brown color and makes them nice and crisp.

Pork Spring Rolls

1. Soak the mushrooms in water for 20 minutes. Peel and quarter the carrots and onions, and then put them in a food processor with the raw bean sprouts, noodles and mushrooms. Blend together until the mixture becomes a batter.

2. Grind the spareribs in a meat grinder. Pour the ground meat into the vegetable and noodle batter. Season with nuoc mam, sugar, salt and pepper.

3. Add water to a small saucepan and bring to the boil, then add the beer. Place two triangular rice sheets on top of each other. Quickly submerge them in the boiling liquid and dry them carefully with a cloth.

4. Spread out the two triangles on a completely dry cloth. Add a heaped teaspoon of filling.

5. Pinch together the left and right sides of the rice paper over the filling. Starting with the base of the triangle facing you, roll it up to create a cylinder. Prepare all the spring rolls in this same way.

6. Using a skimmer, fry the spring rolls in boiling oil. Take them out of the fryer; this is the "pre-cooking" stage. Just before serving, refry the rolls to brown them. Arrange them. in small dishes garnished with lettuce and mint and serve hot.