Vietnamese rolls. Show cooking Loleta

Ingredients for 12 rolls

• 50 g rice vermicelli noodles
• 12 sheets of leaves for rolls
• 200 grams of onion
• 150 g grated carrot
• 30 grams of dry type shitake mushrooms
• 1 piece of white cabbage
• salt
• ground black pepper
• an egg yolk
• vegetable oil for frying
• Fish sauce to accompany
• Leaves of mint and lettuce

Roll fish sauce ingredients:

• 2 tablespoons fish sauce
• 1 teaspoon garlic paste
• 1 teaspoon crushed chile
• 1 tsp. sugar
• the juice of a lime or lemon
• 1 teaspoon ginger paste

Directions

1. To soak the dried mushrooms in a bowl. To soak vermicelli vermicelli in a bowl. Let hydrate for 15-20 minutes.
2. Chop the green beans and julienned carrot. Chop the onion into thin rings and cut them in half. Chop the mushrooms.
3. In a large bowl mix all the vegetables, noodles, salt, black pepper, and egg yolk.
4. Pass the meat grilled. Chop finely and add to the vegetables. Salt and pepper to taste.
5. To use rice paper sheets should moisturize them before. To do this we will pass them by hot water. Then dry thoroughly with a paper towel.
6. Take a sheet for rolls. Place a tablespoon of the filling in the Center. (If we use prawns placed one above)
7. Close forming a packet. Repeat until all the rolls.
8. Make fish sauce. To do this, mix all the ingredients for the sauce in a bowl and mix until the sugar has dissolved. If you need a little fire can be put to dissolve well (depends on the amount that we do).
9. FRY in hot oil. Brown well, turning until browned on all sides.
10. Arrange on a platter covered with absorbent paper order to absorb any excess oil.
11. Serve the rolls wrapped in a leaf of mint, and in turn a leaf of lettuce. Accompany sauce fish to wet the rolls, or any other that you like: soy,

Bon Appetit!

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