#越式炸春捲氣炸鍋版

越式炸春卷和中式炸春卷有一些不同之處，越式春卷的皮採用的是用米粉做的越南米紙，皮特別薄透；另一個特別的地方是以魚露作為特有調料混合到餡料當中，雖然魚露單獨聞味道不是人人都喜歡，但是它烹調後的獨特香氣卻格外迷人。油炸後外皮薄而酥脆，不油不膩，咬下去發出脆脆的聲音，給人一種愉悅的感受。
食譜當中我是採用氣炸方式來調理，因為實在不喜歡準備一大鍋油鍋...如果用傳統油炸方式應該會更加酥脆就是了....
❤️詳細圖文做法請參考❤️
mypaper.pchome...
越式春捲主要分為兩大類，生的清爽，炸的酥脆，兩種都各有特色。如果有興趣的話也歡迎參考我的另一篇食譜文章唷~~
👉【越南生春捲 輕盈透亮 夏日清爽開胃料理 mypaper.pchome...
There are some differences between Vietnamese-style fried spring rolls and Chinese-style fried spring rolls. Vietnamese-style spring rolls use rice paper made from rice flour, which gives the skin a thin and translucent texture. Another unique feature is the use of fish sauce as a distinctive seasoning mixed into the filling. Although not everyone enjoys the smell of fish sauce on its own, its unique aroma after cooking is particularly captivating. After deep frying, the outer skin becomes thin, crispy, and not greasy, producing a satisfying crunch when bitten into, providing a delightful sensation.
In the recipe, I prefer using an air fryer for cooking because I don't really enjoy dealing with a large pot of oil... However, if you use the traditional frying method, it will likely result in an even crispier texture.
♥️ For detailed pictures and steps please refer to ♥️
mypaper.pchome...
Vietnamese-style spring rolls are mainly divided into two categories: fresh and refreshing when served raw, or crispy and crunchy when deep-fried. Both variations have their own unique characteristics. If you're interested, you're also welcome to check out another recipe article of mine!
👉【Vietnamese spring rolls, Summer Refreshing Appetizers mypaper.pchome...
音樂: Alison
音樂家: Jason Shaw
URL: audionautix.com