Herbs: 100 grams of lettuce, 100 grams of coriander, washed and drained.
Seasoning: 1 teaspoon chopped chili, 2 tablespoons white sugar, 1 tablespoon delicious fish sauce, 1/2 teaspoon MSG, 1 teaspoon minced garlic, 1/2 teaspoon vinegar, half teaspoon salt coffee.
200 ml vegetable oil
Rub the salt on the pig’s ears, then rinse the water several times to clean it. If you are more careful, you can use a little white wine to wash the pig’s ears to remove the odor very effectively.
Put the pig’s ears in a clean pot, pour water and mix a little salt, turn on the stove to boil. When the pig’s ears are cooked, take them out, wait for them to cool down, then cut them into thin strips, set aside.
In a clean bowl, beat the eggs, beat with salt and monosodium glutamate. Then, heat the oil in a pan, pour in the eggs and fry them thinly, then slice them as shown.
When you start rolling the rice paper, you spread the layer of rice paper on a clean flat surface. Then, put some herbs, vermicelli, and other ingredients – a little bit at a time – in. Next, fold the edges of the two sides of the rice paper inward first, then roll it up from the bottom up. Follow the same steps for the rest of the ingredients.
Mixing fish sauce with spring rolls: Dissolve sugar, fish sauce, chili, minced garlic, vinegar in a small bowl. Add 2 tablespoons of warm water to mix, season to taste and serve with rice paper rolls.