Spring rolls with semolina
Vietnamiem dish, traditional rice-based of course.
Category : Main dish
Cooking: 5 minutesPT5M
The Vietnamese spring roll is made of vegetables coated in a rice cake.
It is also a Chinese recipe, called chunjuan, or Japanese, then called Harumaki.
What you put inside may vary but usually there are vegetables with pork or beef.
Unlike Chả giò (minced pork roll) that are fried in oil, spring roll is raw.
The recipe says rice is an ingredient of rice cakes. They can be home made (with water and salt) or bought already prepared.
What you put inside may vary but usually there are vegetables with pork or beef.
Unlike Chả giò (minced pork roll) that are fried in oil, spring roll is raw.
The recipe says rice is an ingredient of rice cakes. They can be home made (with water and salt) or bought already prepared.
Ingredients
- Rice: 50g
- Semolina: 50g
- Avocado: 50g
- Bean sprouts: 10g
- Ham: 3g
- Mint: 1g
- Coriander: 1g
- Oil: 5g
- Lemon: 5g
- Salt:
Ustensiles
-
None.
Preparation
Pour the semolina in boiling water and let stand 5 minutes.
Moisten the rice cakes.
Cut the avocado and ham slices.
Combine avocado, ham, coriander with semolina.
Add oil and lemon, mint leaves.
Spread on rice paper and roll.
Isolate it, cool before serving.
Serve
Fresh.