Traditional Vietnamese Fried Spring Roll



It was a very challenging day to complete the first recipe. It took longer than expected to fully cook the fried spring rolls, make a cooking video for the spring rolls, and write the recipe for it down, about four hours and forty minutes total: 35 minutes to prepare the filling, 30 minutes to wrap a total of 28 rolls, 1 hour to double fry all of the rolls, 5 minutes of clean up, 1 hour and 5 minutes to make the video, and 1 hour and 25 minutes to write the recipe.
I also faced some difficulty during the cooking process because it had been a long time since I have cooked something that requires so much skill. My knifing skills were pretty rusty as I wasn’t able to cut ingredients into pieces like I would’ve wanted and it was at a slow pace. I had some trouble wrapping the first few rolls but I got the hang of it quickly after that. I was able to fry the rolls to my liking, golden brown crispy on the outside, tender and flavorful on the inside. The cooking video was not incredibly hard to make. For the cookbook, this was the first time I’ve ever written down a recipe. Therefore, I had trouble writing down the preparation instructions. Overall it was a tough but very experiential recipe.

























Comments

  1. These look yummy and the ingredients also seem so fresh! It's pretty clear that you have very high standards for your cooking. I am sorry that I was not able to taste what you made.

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