Quick Mực Trứng Hấp Cuốn Rau Muống Bánh Tráng (Speedy Steamed Squid Egg Rolls)
75% chuẩn vị · Vietnamese
A simplified version of the classic dish, perfect for a quick weeknight meal or appetizer. This recipe streamlines the preparation of the squid eggs and uses pre-cut vegetables where possible, while still capturing the essential flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pre-cleaned squid eggs (mực trứng)400g
- Baby water spinach (rau muống non)1 bag (pre-washed)
- Rice paper wrappers (bánh tráng)1 pack
- Minced garlic1 tbsp
- Fish sauce3 tbsp
- Lime juice2 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Waterfor blanching and dipping
Các bước
- 1
Rinse the squid eggs and pat dry. Season lightly with salt and pepper.
- 2
Blanch the baby water spinach in boiling water for 1 minute. Drain and rinse with cold water.
- 3
Steam the seasoned squid eggs for 5-7 minutes until cooked through. Let cool slightly.
- 4
Quick dipping sauce: Whisk together fish sauce, lime juice, sugar, and minced garlic. Add a splash of water if needed.
- 5
Assemble the rolls: Dip rice paper in warm water. Layer with water spinach and squid eggs. Roll tightly.
- 6
Serve immediately with the quick dipping sauce.
