【莉莉小厨】改良版越南米卷
【莉莉小厨】做改良版的越南米卷
早上十点多钟岀门散步。现在温哥华的气候真好，屋外阳光明媚，街道两旁的粉白色的樱花全开了，粉红色的樱花也含苞待放。我家门口的樱花树虽说种了一排，但却有两个品种，几棵粉白色的，几棵粉红色的。还有一棵很怪，是粉白与粉红杂交体，一棵树开两种颜色的樱花，别具一格。
我一边赏樱，一边顺着街道散步，不知不觉来到了温东的22街。以前刚移民来的时候，在这个社区住过一段时间，感觉还可以。印象最深的是十字路口有一间越南华侨开的“昌利超市”，紧挨着的是一间物美价廉的中餐厅——奥斯卡茶餐厅。后来那座建筑物拆迁了，现在原址又重建了一座高楼，昌利又回到楼下租店经营，奥斯卡餐厅就不见了。不过，马路对面新开了一家海鲜酒家，挺多人吃饭的。
走进新开的昌利，比以前干净漂亮了，但顾客却明显少了。转了一圈，感觉价格偏贵，以前是中低档，现在是中高档，顾客都很现实，你一卖得贵，他们就转战到别家了。我觉得他们熟食部看起来挺诱人的，菜品不多，蔬菜少肉类多，而且全是油炸的，分大盒小盒、盒饭售卖。没有学西人超市的100克多少钱的卖法，符合我们亚洲人的心理习惯。我买了一份大盒的多春鱼，$12.45加币/盒，装得满满的。回家就迫不急待地尝了几块，味道还可以，在快餐里属上等，也不辣。但刚吃几条就饱得要命，油炸食品啊，就是油份多，没办法，他们的越南美食全是油炸的。另外，他们熟食部还卖自制的辣椒油、香辣XO酱，看来还是有一手的。
家里还有一包越南米纸，干脆做一些越南米卷吧。正宗越式的米卷没什么味道，家里材料也不齐备，于是就改成中式的，馅料中式，烹饪方法中式，用清蒸，不用煎炸。
【改良版越南米卷】
*配料：
椰菜丝、红萝卜丝、鸡蛋3个、越南米纸1包
*做法：
①先做一个椰菜红萝卜炒鸡蛋。鸡蛋打散，用盐、米酒调味，炒成鸡蛋粒备用。起锅热油，炒椰菜丝、红萝卜丝，用生抽、蠔油调味，再倒入鸡蛋粒炒匀装碟，这是馅料亦可当菜吃。
②米纸2张，放清水中泡软，挖一勺馅料，包好卷起，放在抹油的碟中。依次类推，包一碟米卷，表面扫油（防粘连），水开上锅，隔水蒸10分钟，出锅淋少许生抽食用。
改良的米卷口感没有煎炸的好吃，但清蒸不上火，有一 种在茶楼吃“布拉肠”的感觉，烟韧拉丝。有人说，米纸用凉开水一泡，直接卷馅吃更方便，可我总觉得这种吃法不干净，不煎炸不清蒸，我不放心。
你有什么好的方法，大家交流一下。
If you're curious about variations to enrich your Vietnamese rice rolls, consider experimenting with different fillings beyond the classic cabbage and carrot strands. Adding fresh herbs like mint, cilantro, or Thai basil can elevate the taste and bring an authentic Vietnamese fragrance. I've also found that including some cooked shrimp, tofu, or grilled chicken adds texture and protein, turning the rice rolls into a satisfying main dish. When it comes to wrapping, soaking the rice paper in warm water rather than cold or room temperature water softens it more evenly and makes rolling easier without tearing. To avoid stickiness, lightly oiling the plate used to set the rice rolls after wrapping keeps them intact until steaming or serving. Steaming is a gentle cooking method that reduces oil consumption and keeps the rolls moist. If you prefer a bit of contrast, you can steam the rolls first and then quickly pan-fry them on one side for a crispy finish. Alternatively, serving the rice rolls fresh and unsteamed with a side of flavorful dipping sauce like hoisin-peanut or a spicy chili-garlic sauce can offer a refreshing experience. Don't overlook the dipping sauces—these are essential in Vietnamese cuisine. Homemade nuoc cham, a blend of lime juice, fish sauce, sugar, garlic, and chili, delivers a perfect balance of sweet, sour, salty, and spicy notes that complement steamed rice rolls wonderfully. Overall, making Vietnamese rice rolls at home allows you to customize flavors and ingredients to your liking, while keeping the dish light and nourishing. I encourage you to try this steamed method and share your own creative fillings or dipping options!
