Crispy pancakes from Makar Zaporozhye

Photo: archive of the press service of the restaurant "Viet Cafe"
Rice paper ("sen soi")6 sheetsRefined vegetable oil1 literBulb onions0.5 piecesChilli (red pepper)Carrot (finely chopped)10 gramsMushrooms (woody)10 gramsVermicelli (funchose "soy soy")10 gramsGreen onions (feather)2 feathersBean sprouts10 gramsKohlrabi cabbage10 gramsMinced chicken70 gramsCilantro1 sprigFish sauce (mothers nyok)1 gramEgg yolk1 pieceGround black pepperGarlic1 cloveLemon0.5 pieces50 millilitersSugarVinegar1 gramSoy sauce5 grams
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:20 minutes
  • Flow temperature:Hot dish
  • Processing Type:Roasting
  • Kitchen:Vietnamese
  • Occasion:Everyday
  • Season:year round

I really like Vietnamese cuisine and recently the chef at Viet Cafe taught me to cook a dish that can be easily repeated at home - crispy pancakes (nema).By the way, any filling will suit them, but I chose chicken meat.

Cooking method:

All ingredients are finely chopped. Mix vegetables with minced meat and spices until smooth. Next, take a thin rice paper, moisten with water and fill with stuffing. Gently twist the envelopes (it turns out 6 pieces) and fry in a large amount of vegetable oil.

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