Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Cut rice paper into bite-sized pieces, like quarters.
In a bowl, combine sugar, salt, paprika powder, parmesan cheese, and parsley flakes to make the seasoning.
Preheat enough oil to cover the bottom of a pan and fry the rice paper pieces for 2-3 seconds until they puff up.
Place the drained, fried rice paper into the bowl with the seasoning, cover, and shake well to coat.
Transfer the seasoned rice paper chips to a serving plate.
Chop the green onions.
Thinly slice the shallots and deep-fry them in oil until crispy and golden brown.
Slice the ham into thin strips.
Place a sheet of rice paper on a non-stick pan over low heat. Sprinkle the chopped green onions over it.
Crack an egg onto the rice paper and spread it evenly with chopsticks.
Add a cube of spreadable cheese and spread it over the egg.
Top with the sliced ham and fried shallots.
Drizzle with mayonnaise and chili sauce to your liking.
Fold the rice paper pizza in half and serve.
Soak the rice vermicelli noodles in hot water for about 5-6 minutes.
Once softened, rinse the noodles in cold water and drain thoroughly.
To make the peanut dipping sauce, combine peanut butter, hoisin sauce, lime juice, minced garlic, sambal (or chili sauce), and water. Mix well.
For the second dipping sauce, mix fish sauce, lime juice, sugar, vinegar, and finely chopped chili and garlic.
Blanch the shrimp in boiling water, then transfer to cold water to cool down. Cut each shrimp in half lengthwise.
Prepare the filling by placing mung bean sprouts and cooked noodles on a lettuce leaf and rolling it up.
Dip a sheet of rice paper in warm water for 2-3 seconds to soften it.
Lay the softened rice paper flat. Place the lettuce wrap in the center. Arrange the halved shrimp and fresh mint leaves in front of the lettuce wrap.
Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom.
Serve the fresh spring rolls with the dipping sauces.
Cut 200g of thinly sliced beef into bite-sized pieces.
Marinate the beef with soy sauce, oyster sauce, sugar, mirin, minced garlic, sesame oil, and black pepper. Mix well and let it sit for at least 30 minutes if possible.
Thinly slice the green onion and carrot. Chop the chili peppers.
Prepare a bowl of warm water and dissolve a tablespoon of sugar in it. This will help the rolls caramelize when frying.
Soften a rice paper sheet in the sugar water. Lay it flat and place some marinated beef, green onions, carrots, and chili peppers in the center.
Fold the rice paper into a tight, flat square, ensuring there are no air pockets.
Heat some oil in a pan over medium-low heat. Pan-fry the bulgogi rolls on both sides until golden brown and the beef is cooked through.
Place the cooked bulgogi rolls on a serving plate and enjoy.
