❖ Overview: Rice paper is a traditional Vietnamese food, commonly used to make fresh and fried spring rolls. It is available in various sizes, such as round (16cm, 18cm, 22cm, 25cm, 28cm, 31cm), triangular, and square (19cm, 22cm).
❖ Features:
- Made from natural white rice
- Has a typical aroma of rice paper
- Brands: Chanh Khang or OEM
❖ Instructions for Use:
- Once opened, use within 2 months to prevent the rice paper from becoming brittle.
- For fresh spring rolls: Wet the rice paper with filtered water, then use it to wrap raw vegetables, beef, pork, eggs, seafood, etc.
- For fried spring rolls: Prepare the filling and follow specific steps to ensure crispy, delicious rolls.
SPRING ROLL RECIPE
❖ Spring Roll Filling Preparation:
1. Shrimp and Pork Mixture:
- Clean and mince fresh shrimp, removing the head and black vein.
- Mix minced shrimp with pureed pork.
- Season with salt, pepper, and other spices.
- Marinate for 30 minutes.
2. Mushrooms: Clean and chop fresh mushrooms (or soak and chop dried mushrooms if using).
3. Vermicelli: Soak in water until soft, then cut into small pieces.
4. Onions: Peel, wash, and slice into long, thin strands.
5. Combine Ingredients:
- Mix mushrooms, vermicelli, and onions with the shrimp and pork mixture.
- Beat an egg and mix it into the mixture until combined and thickened.
❖ Wrapping Spring Rolls:
1. Prepare a small cup of water or coconut water.
2. Dip the rice paper into the water briefly to soften it.
3. Lay the rice paper on a flat surface.
4. Place enough filling in the center and roll it into a spring roll.
5. Repeat until all fillings are used.
6. For extra crispiness, refrigerate the wrapped rolls for 1-2 hours before frying.
❖ Frying Spring Rolls:
1. Heat enough oil in a pan to cover the spring rolls.
2. Fry the rolls on medium heat, turning until golden brown and crispy.
3. For extra crispy rolls, fry twice: once on low heat until cooked through, then again just before serving for a crispy exterior.
4. Drain on paper towels to absorb excess oil.
❖ Serving:
- Arrange on a plate with herbs and salads.
- Serve with raw vegetables, sweet and sour fish sauce, or chili sauce.
- Enjoy with rice, vermicelli, or as a snack or appetizer.
❖ Storage/Shelf Life:
- Store at room temperature.
- Shelf life of 2 years from the date of manufacture.
