EcoTrain Medicinal Cooking Competition Week 3: Rainbow Fresh Rolls

I'm so excited because Hive account@ecotrain posted a new contest today. This week's cooking contest theme is "Raw food recipe" - oh so lucky I got a raw dish today. I like to eat raw vegetables because it is very cool, good for health, good for the skin and good for the digestive system, now I will introduce the dish that I eat often in the summer and that's also my entry.

Thanks to Ecotrain for organizing this contest, through this contest I can share my recipes and I can see the cuisines of other countries around the world. If you want to join this amazing cooking contest, join with me here:
ecoTrain Medicinal Cooking Competition Week 3. 🎁$250 Prizes. Thai Lettuce Springrolls With Peanut Satay

Fresh protein vegetable rolls

These are my favorite dish because of all the crunchy and crisp vegetables and tubers, combined with spicy sweet and sour fish sauce. This dish is not only delicious but also very healthy because we will be loaded with a lot of green vegetables and herbs into the body. If you are a vegetarian this dish is very suitable for you or if you want to lose weight you should add this dish to your meal. This dish is usually served as an appetizer, a side dish or a main dish and for a fraction of the cost. The most great thing is you can eat as much as you want - This dish is low-carb and gluten-free, completely healthy. My fresh spring roll is a mixture of fresh vegetables and herbs, cold rice noodles and some protein like meat, eggs and tofu wrapped up in a rice paper. You only need to buy these ingredients in Asian stores, they are really easy to find. This is my own recipe, I guess there will be a lot of entries with different recipes because this dish doesn't have a specific recipe. Combine all your favorite veggies to create vibrant rainbow rolls!!

Versions of the fresh rolls

This dish has many different versions in different countries. In Vietnam we have many recipes for this dish such as: Chicken fresh rolls, shrimp with fresh vegetables rolls, veal roll with banana star fruit, beef rolls, fish and herb rolls,...This dish also has a fried version, and it is also a traditional Vietnamese dish that includes ingredients such as mushrooms, wood ear, minced meat, eggs, green onions, carrots, ..

Here is my recipe

English (E)	Vietnamese (V)
Ingredient: `	Thành phần`
- Tofu	Đậu phụ
- Cucumber	Dưa chuột
- Carrot	Cà rốt
- Eggs	Trứng
- Pig ears	Tai heo
- Lettuce	Rau xà lách
- Herbs (coriander, perilla, basil)	Các loại rau thơm như, rau húng, rau tía tô, rau mùi )
- Garlic, chili, lemon, fish sauce, sugar (to make dipping sauce)	Tỏi, ớt, chanh, nước mắm, đường (để pha nước chấm
- Rice pho paper	Phở cuốn
- Rice noodles	Bún

English (E)	Vietnamese (V)
1. First you need to wash the herbs and roots, then you should soak them in salt water for a few minutes, then take out the basket and drain. Peel carrots and cucumbers then cut them into long thin strands or julienne carrots and cucumber with a peeler( thin strips that resemble matchsticks)	Đầu tiên bạn cần rửa sạch các loại rau thơm và củ sau đó bạn đem ngâm nước muối loãng vài phút rồi vớt ra rổ cho ráo nước. Gọt vỏ cà rốt và dưa chuột sau đó cắt chúng thành sợi dài mỏng hoặc bào sợi cà rốt và dưa chuột bằng máy gọt vỏ (các dải mỏng giống như que diêm).

English (E)	Vietnamese (V)
2. Crack 3 eggs into a bowl then season to taste, stir until the eggs are fluffy. Fry the eggs in a non-stick pan and then cut the eggs into thin strips. In the same pan, fry the tofu until until they are golden on both sides for about 6-7 minutes, then wait for the tofu to cool and cut them into thin strips. If you can't buy fresh rice noodles at the supermarket, you can use dried rice noodles and cook for a few minutes until you see the noodles fibers turn milky white , soak the noodles in cold water for 5 minutes and drain.	Đập 3 quả trứng vào một cái bát sau đó nêm nếm gia vị cho vừa ăn, khuấy đều trứng cho đến khi trứng bông lên. Rán trứng bằng chảo chống dính rồi cắt trứng thành các sợi mỏng. Trong cùng một chảo, rán luôn đậu cho đến khi chín vàng khoảng 6-7 phút sau đó đợi xúc xích nguội và cắt chúng thành các dải mỏng. Nếu không mua được bún tươi ở siêu thị, bạn có thể dùng bún khô và nấu trong vài phút cho đến khi thấy sợi bún chuyển sang màu trắng sữa, ngâm trong nước lạnh 5 phút rồi để ráo.

English (E)

Vietnamese (V)

2. Crack 3 eggs into a bowl then season to taste, stir until the eggs are fluffy. Fry the eggs in a non-stick pan and then cut the eggs into thin strips. In the same pan, fry the tofu until until they are golden on both sides for about 6-7 minutes, then wait for the tofu to cool and cut them into thin strips. If you can't buy fresh rice noodles at the supermarket, you can use dried rice noodles and cook for a few minutes until you see the noodles fibers turn milky white , soak the noodles in cold water for 5 minutes and drain.

Đập 3 quả trứng vào một cái bát sau đó nêm nếm gia vị cho vừa ăn, khuấy đều trứng cho đến khi trứng bông lên. Rán trứng bằng chảo chống dính rồi cắt trứng thành các sợi mỏng. Trong cùng một chảo, rán luôn đậu cho đến khi chín vàng khoảng 6-7 phút sau đó đợi xúc xích nguội và cắt chúng thành các dải mỏng. Nếu không mua được bún tươi ở siêu thị, bạn có thể dùng bún khô và nấu trong vài phút cho đến khi thấy sợi bún chuyển sang màu trắng sữa, ngâm trong nước lạnh 5 phút rồi để ráo.

English (E)	Vietnamese (V)
3. Boil the pig's ears and pour the pork broth away, rinse the pig's ears with clean water. Add water and boil pork ears until pork ears are cooked about 30 minutes. Cut it along the gristle into small strips. Making dipping sauce according to the ratio: 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1 chili, 1/2 lemon, 3 teaspoons of water. Spread pho rice paper on a plate, add vegetables and herbs, pork ears, carrots, cucumbers, eggs and tofu on top. Roll them up tightly and serve with the mixture over fish sauce.	Luộc tai heo rồi đổ nước luộc heo đi, rửa lại tai heo với nước sạch. Thêm nước và luộc tai heo cho đến khi tai heo chín khoảng 30 phút. Cắt tai thành các dải nhỏ. Pha nước chấm theo tỷ lệ: 1 thìa cafe đường, 1 thìa cafe nước mắm, 1 quả ớt, 1/2 quả chanh, 3 thìa cafe nước lọc. Trải bánh tráng phở ra đĩa, cho các loại rau và rau thơm, giò tai, cà rốt, dưa leo, trứng và đậu phụ lên trên. Cuộn chúng lại và dùng với nước mắm.

English (E)

Vietnamese (V)

3. Boil the pig's ears and pour the pork broth away, rinse the pig's ears with clean water. Add water and boil pork ears until pork ears are cooked about 30 minutes. Cut it along the gristle into small strips. Making dipping sauce according to the ratio: 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1 chili, 1/2 lemon, 3 teaspoons of water. Spread pho rice paper on a plate, add vegetables and herbs, pork ears, carrots, cucumbers, eggs and tofu on top. Roll them up tightly and serve with the mixture over fish sauce.

Luộc tai heo rồi đổ nước luộc heo đi, rửa lại tai heo với nước sạch. Thêm nước và luộc tai heo cho đến khi tai heo chín khoảng 30 phút. Cắt tai thành các dải nhỏ. Pha nước chấm theo tỷ lệ: 1 thìa cafe đường, 1 thìa cafe nước mắm, 1 quả ớt, 1/2 quả chanh, 3 thìa cafe nước lọc. Trải bánh tráng phở ra đĩa, cho các loại rau và rau thơm, giò tai, cà rốt, dưa leo, trứng và đậu phụ lên trên. Cuộn chúng lại và dùng với nước mắm.

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