My email to my another country friend about favorite special food

From: baochaunguyenyyy@gmail. com To: dianaprince@gmail. com Subject: A special food I like to eat How are you, Diana? I am Chau, your Vietnamese friend. Well, my favorite food is the spring roll. It is very diversity, many types: seafood, cheese, meat, vegetables and more, yummy and it's a Vietnam's specialties. However, I eat this food on holiday like the Lunar New Year, my birthday, and more, sometimes in the dinner too! Do you guess why I like this food, Diana? I like this food because of its deliciousness. Spring Rolls are the vegetarian super light, crispy and tender vegetarian appetizer cousin of the traditional egg roll. Spring Rolls are the perfect dim sum appetizer alongside Crab Rangoon, Shrimp Tempura and Potstickers. My favorite recipe to serve this alongside is actually General Tso’s Chicken because the sauce from the recipe is the PERFECT dipping sauce! It always make in a complicated way. First and the most important step is the ingredients. The ingredients are 1/4 cup canola oil divided, 8 cups napa cabbage sliced thinly, 2 cloves garlic minced, 2 carrots sliced thinly, 8 ounces bamboo shoots sliced thinly, 2 tablespoons mirin, 1/4 cup low sodium soy sauce, 2 teaspoons sesame oil, 2 tablespoons cornstarch, 24 8" square spring roll wrappers, canola oil for frying. Here are the steps for how to make the spring rolls: cut the vegetables thinly, the more tender the vegetables are the more crisp and light the spring rolls are. After that, cook the filling until it is as dry as you can make it. A wet filling will make for a soggy spring roll. Then, do not add hot filling to spring roll wrapper. The wrapper is so thin it will become soggy quickly. The third step is keep the spring roll wrappers covered before using. If they dry out they will become brittle and break. And finally is wrap the spring rolls tightly and add a bit of water to the edges to seal them after wrapping. You don’t need anything special to be served with them but we usually serve them with Sweet and Sour Sauce and Chinese Hot Mustard. The second way to make spring rolls here. You need the ingredients just like the first way. There are just in 5 steps: 1. Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off. 2. Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely. 3. Mix cornstarch with two tablespoons of water. 4. Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly. 5. Heat 3 inches of oil in a Dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes). P/S: Here are the nutrition information: Yield: 24 spring rolls. Amount per serving: 143 calories, Calories: 143g, Carbohydrates: 14g, Protein: 2g, Fat: 3g, Cholesterol: 1mg, Sodium: 214mg, Potassium: 104mg, Sugar: 1g, Vitamin A: 930g, Vitamin C: 7. 3g, Calcium: 32g, Iron: 0. 8g Do you like spring rolls? Can you tell me? What is the special food you like to eat? Write to me soon! Best wishes!