ベトナム中部地方の揚げ春巻き – Nem rán _ Ram Quảng_ Chả Giò.mp4
Ingredients
20 shrimps (~300g)
200g pork
Spring onion
20 pieces of spring roll wrapper.
Fillings
Shrimp: Use shrimps with the skin on to make the rolls more crispy after deep frying. Trim off the tip of the head, the end of the tail and the legs. Season with salt and pepper.
Pork: Slice in very thin slices. Mince 1 spring onion stem to season pork slices together with some salt and pepper. If you cut the pork too thick, you have to stir fry them before rolling, otherwise when we deep fry, the spring roll is burnt before the meat is cooked.
Cut spring onion into 2 inches long pieces and tear the stems into long strips with a tip of a knife.
Rolling
Use small size spring roll pastry wrapper or rice paper.
Carefully remove one wrapper and place one shrimp, one slice of pork and some spring onion at the corner and roll it diagonally starting from the corner.
Stop at halfway and fold the sides inward.
Continue rolling very tightly till the end.
Optional: Seal it using a bit of egg white as glue.