Cách làm Chả Ram Bắp giòn ngon ăn mãi không ngán không bị đọng dầu / Ăn Gì Đây

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that reduces cost and calories.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

Prepare 250 grams of white corn, which can be replaced with yellow corn.

Finely chop 6 shallots, scallions, and cilantro.

In a mixing bowl, combine 80 grams of ground pork, chopped shallots, chopped scallions, chopped cilantro, 1 teaspoon of sugar, 1 teaspoon of seasoning, 1/3 teaspoon of MSG, and 1/3 teaspoon of ground pepper.

Mix well until the mixture is flexible.

Take Vietnamese rice paper, which is made from 100% rice flour and does not need to be soaked in water.

Dip a little water on the rice paper to make it stick.

Place a spoonful of the filling mixture on the rice paper and roll it up tightly.

Heat vegetable oil in a frying pan over medium-low heat until hot.

Reduce the heat to medium-low and place the spring rolls in the oil, frying the folds down first to prevent them from opening up.

Fry until the spring rolls are golden and crispy, adjusting the heat to prevent oil from stagnating.

Remove the spring rolls from the oil and drain on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens