越南春卷 Vietnamese Spring Roll **字幕CC Eng. Sub**
ฝัง
- เผยแพร่เมื่อ 30 พ.ค. 2023
- 🟢材料：
米紙卷 12張(22厘米越南春卷皮)
蝦仁 300克
甘筍 60克
洋蔥 60克
肥豬肉 30克
粉絲 25克
雲耳 5克
雞蛋 1隻
澱粉 1湯匙
鹽 1/2茶匙
魚露 1/2茶匙
胡椒粉 少許
熱水 適量
🟢做法：
1️⃣ 雲耳浸軟，洗淨去蒂，吸乾水，切絲備用。
2️⃣ 甘筍洗淨去皮切絲，放1/4茶匙鹽醃半小時。 殺出水份後擠乾水備用。
3️⃣ 粉絲浸軟， 吸乾水切小段備用。
4️⃣ 洋蔥切小丁，肥豬肉剁碎備用。
5️⃣ 蝦仁洗淨去腸吸乾水，2/3拍扁剁碎，1/3切小丁，放1/4茶匙鹽、1/2茶匙魚露、少許胡椒粉和1湯匙澱粉拌勻，加入雲耳、甘筍、粉絲、洋蔥、肥豬肉和1隻雞蛋拌勻。
6️⃣ 把一條清潔的廚房巾弄濕，擰乾鋪枱上，預備一盆攝氏50~60度熱水，把米紙卷在熱水中過一遍然後放廚房布上，放入適量餡料卷成春卷。
7️⃣ 油溫攝氏150度炸卷5分鐘，撈出，升高油溫至180度，把春卷放入翻炸3至4分鐘，炸至金黄撈出。
🟢Ingredients:
Spring roll rice paper - (12 sheets, 22cm)
Shrimp - 300g
Carrot - 60g
Onion - 60g
Fatty pork - 30g
Vermicelli - 25g
Black fungus - 5g
Egg - 1
Cornstarch -1 tbsp
Salt - 1/2 tsp
Fish sauce - 1/2 tsp
White pepper powder - a pinch
Sufficient - as needed
🟢Cooking Directions:
1️⃣ Soak the black fungus until soft, wash, remove the heads, and pat them dry. Slice into thin strips and set aside.
2️⃣ Wash and peel the carrot, then julienne it. Marinate with 1/4 teaspoon of salt for half an hour. Squeeze out excess water and set aside.
3️⃣ Soak the vermicelli in water until soft, drain and pat dry, and cut into small sections.
4️⃣ Dice the onion and mince the fatty pork. Set aside.
5️⃣ Rinse the shrimp and devein, pat dry, and mince 2/3 of them. Cut the remaining 1/3 into small cubes. Season with 1/4 teaspoon of salt, 1/2 teaspoon of fish sauce, a pinch of white pepper powder, and 1 tablespoon of cornstarch. Mix well with the black fungus, carrot, vermicelli, onion, fatty pork, and egg.
6️⃣ Dampen a clean kitchen cloth and wring it dry. Place it on the table. Prepare a basin of hot water at 50-60°C. Dip the spring roll rice paper in the hot water and place it on the damp kitchen cloth. Add an appropriate amount of filling and roll it into a spring roll.
7️⃣ Heat the oil to 150°C and fry the spring rolls for 5 minutes. Scoop them out from the oil. Increase the oil temperature to 180°C and return the spring rolls to fry for another 3 to 4 minutes until golden brown. Scoop them out and serve.
🔴春卷蘸醬 Nuoc Cham for Spring Roll：
🟢材料：
糖 50克，魚露 50克，水 50克，青檸汁 50克，蒜頭 20克`，辣椒 3隻
🟢做法：
1️⃣ 把糖、魚露、 水各50克放進汁鍋用小火煮至微滾，放涼備用。
2️⃣ 加入切碎的蒜頭、辣椒、50克的青檸汁連少許果肉拌勻。
🟢Ingredients:
Sugar 50g，Fish sauce 50g，Water 50g，Lime juice 50g，Garlic 20g,，Chili peppers 3
🟢Cooking Directions:
1️⃣ Put 50g each of sugar, fish sauce, and water into a saucepan and simmer over low heat until it reaches a slight boil. Let it cool and set aside.
2️⃣ Add chopped garlic, chili peppers, and 50 grams of lime juice (including a little pulp) into the sauce mixture. Mix well.
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Always wanted to learn how to wrap the Vietnamese spring roll…..thank you for sharing😊
睇到都好好味👍🏻👍🏻👍🏻👍🏻❤️
好多料👍脹卜卜
包埋生菜好食😋👍
多謝oe示範😘😘教學
😘❤️❤️
@@oe_cook❤❤0❤❤0 ppm
睇到都好脆卜卜😋😋😋
l love watching you cook...it is very calming and serene. I made a challenge for myself: To cook one of your dishes every two weeks. I find your recipes to be nutritious and your instructions are clear and not difficult to follow.
Do you purchase your shrimp with the heads and shells on? i like buying that way because l use the heads and shells for an abundant supply of shrimp stock that l freeze and sometimes gift to friends or my brother, who is an excellent cook.
In this video, the shrimp was peeled, and it's great that you used the heads to make stock.
Thank you for the good instruction. If I were to triple the recipe, can the spring rolls be frozen after wrapping and then fried for later use? I’m worried about the skins sticking together. Thank you.
Sure, the wrappers will stick together after wrapping, so it's best to fry them immediately after wrapping. Consider how many spring rolls you plan to fry and wrap that exact quantity.
@@oe_cook makes the most sense for best results. Thank you!
@@JK-ml4bs。
喺餐廳食好貴，自己整到就好啦，🎉🎉🎉
香港難買青寧用一般檸檬會差不多嗎？
用一般檸檬也可以, 但香味沒有細青檸濃郁和清香, 香港有些街市印尼或泰國或東南亞商店都有青檸買, 有時惠康百佳都有.
請問春卷皮在那裏可以買得到？
在中超可以買到.