2 c Warm water
1/4 c Sugar
Sixteen 8-inch round dried -rice paper wrappers Peanut oil for deep-frying Lettuce leaves Fresh mint leaves Cilantro leaves
FILLING:
3 tb Small dried tree ear
-mushrooms 2 oz Bean thread noodles
1 lb Ground pork butt
4 Garlic cloves, finely minced
4 Shallots, minced
1 tb Fish sauce
1/2 ts Pepper
1 c Grated carrot
1 c Bean sprouts, tailed
DIPPING SAUCE:
1 Garlic clove, squeezed
-through a garlic press 1/2 tb Sugar
4 tb Fresh lime juice
3 tb Fish sauce
1 Fresh or dried red chile
-seeded, finely minced 3 tb Water
1 tb Finely grated carrot
Here's scanned recipe number two++another recipe for a perennial favorite, Cha gio or Vietnamese Spring Rolls. I haven't tried this one yet, but it's from Joyce Jue, the SF Chron columnist and her stuff is usually bang-on. In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside. Mix together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts; mix together with your hands. Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup. To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer. Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant. Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls. To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd. Fry for 10 seconds. Immediately increase heat to high (375F). Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes.
Remove rolls to paper towels to drain. Serving suggestions: Cut fried rolls crosswise into 1 1/2-inch pieces . Dip into sauce and enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of coriander and mint. Dip into sauce and eat as a light lunch or part of a multi course meal. NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic. Don't keep them longer than 1 day. Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months. To reheat, thaw, place on a baking sheet and bake at 350F for 10 minutes. Makes 16 rolls. PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g saturated), 1 mg cholesterol, 90 mg sodium, I g fiber. Joyce Jue, San Francisco Chronicle, 9/2/92. Posted by Stephen Ceideberg; October 19 1992.
How To make Vietnamese Imperial Rolls's Videos
Egg Rolls/Crispy Spring Rolls (Cha Gio/Nem Ran)
Learn how to make this ever-popular appetizer. This Egg Roll/Crispy Spring Roll recipe has a filling of pork, shrimp, carrots, taro root and noodles. Fried until golden brown, they are the perfect balance of wrapper, meat and vegetables! Enjoy these delicious rolls as an appetizer with a dipping sauce or as an ingredient in other dishes.
Written recipe:
Dipping Sauces to enjoy with these Egg Rolls/Crispy Spring Rolls:
Fish Sauce Dipping Sauce (Nuoc Mam Cham)
Sweet and Sour Sauce (Sot Chua Ngot)
Links to other recipes:
Grilled Shrimp, Egg Rolls and Rice Vermicelli (Bun Cha Gio Tom Nuong)
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KitchenAid K45SSWH K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White
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Presto 06006 Kitchen Kettle Multi-Cooker/Steamer
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Ingredients:
1 lb ground pork
1/2 lb shrimp, peeled and deveined
1/2 lb carrots
1/4 lb onion
1/2 lb taro root
1-1.8 oz pkg bean thread noodle
2 tsp salt
2 tsp sugar
1/2 tsp black pepper
2 tsp cornstarch (optional)
1 pkg egg roll wrappers (25 pieces)
1 Tbsp cornstarch + 1 Tbsp water
vegetable oil for deep frying
Yields: 35-40 egg rolls
Nguyên liệu:
450 g thịt heo xay
225 g tôm, lột vỏ và rút chỉ đen
225 g cà rốt
120 g hành tây
225 g khoai môn - (tươi hay trong đông lạnh)
50 g bún tàu – 1 cuộn nhỏ
2 m. cà phê muối
2 m. cà phê đường
½ m. cà phê tiêu xay
2 m. cà phê bột bắp (tùy thích)
1 xấp vỏ cuốn egg roll (25 miếng vuông)
1 m. canh bột bắp + 1 m. canh nước
dầu ăn để chiên
Được: 35-40 cuốn chả giò
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How to make EGG ROLLS - Step By Step Recipe
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EGG ROLLS RECIPE - How to Make Super Crispy Vietnamese Egg Rolls | KT Food Adventure
I'll show you how to make Vietnamese Egg Rolls with family secret tips and tricks to make long lasting crunchy and crispy egg rolls.
I hope you enjoy this recipe!
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Ingredients - Vietnamese Egg Rolls
Serving 47 - 50 rolls
2.5 lbs (1134 g) ground pork
1 lb (500 g) shrimp (diced)
750 g taro (shredded)
90 g carrot (shredded)
1 onion (diced)
1/2 cup (64 g) wood ear mushroom (shredded)
2 tbsp chicken powder
2 tbsp sugar
1 tsp sea salt
3 tsp black pepper
6 eggs
2 tbsp shallots oil (regular cooking oil is fine)
1 roll glass noodle
1 package rice paper (Rose brand)
1/2 can coconut cream
1/2 can of 7 up or clear color soda
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Dipping Sauce:
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Air Fry Vietnamese Spring Rolls | Gluten, Dairy & Soy Free
Hello Foodies!
Trying out vietnamese spring rolls using the air fryer. Not as crispy as frying them in oil, but a healthier alternative!
#glutenfree #airfryer #vietnamesespringrolls
Blue Dragon Rice Spring Roll Wrapper (134g)
8 wood ears
1 pack glass vermicelli
½ carrot sliced
5 gloves garlic minced
8 prawns minced
1 shallot / ½ onion diced
1 cup ground pork
3 cups water
1 cup coconut amino
1 tablespoon oil
salt to taste
Feel free to leave comments in the comment section if there's anything you want to see me cook next time!
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A B O U T S A R A ' S B U F F E T
Sara follows a Gluten Free, Dairy Free and Soy Free diet. She hopes to share such recipes but some may not be, so she can cater for her husband who isn't restricted. Sara enjoys cooking and would like to share her love for food and cooking to others.
I N S T A G R A M
M U S I C
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Fresh Spring Rolls Recipe with Best Dipping Sauce
These homemade fresh Vietnamese Spring Rolls are easy to make and perfect for summer gatherings or a light dinner tonight. You’ll love the Spring Roll dipping sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Vietnamese Spring Rolls Recipe Ingredients:
►1 lb Large Shrimp (21-25 count), peeled and deveined (keep the shells)
►3 oz Vermicelli Rice Noodles
►1/2 Butter Lettuce (15 leaves)
►2 Carrots, peeled and julienned
►1/2 English Cucumber julienned (or 3 small cucumbers)
►1 cup Cilantro sprigs
►15 Round Rice Paper Sheets (8.5” diameter)
Vietnamese Springroll Dipping Sauce:
► 1/3 cup water (preferably filtered)
► 1/4 cup fish sauce (three crabs brand)
► 1/4 cup granulated sugar, or to taste
► 2 Tbsp lime juice (freshly squeezed from 1 lime)
► 2 tsp rice wine vinegar
► 2 tsp chili garlic sauce, or to taste (more will make it spicier)
► 1 garlic clove, grated of finely minced
► 2 tsp sesame oil
► 1 tbsp shredded carrot
Peanut Dipping Sauce:
► 1 cup sesame ginger dressing (Newmans Own brand)
► 2 heaping Tbsp peanut butter
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 How to cook shrimp
1:22 How to cook rice noodles
2:08 Cutting shrimp and veggies
3:52 Hydrating rice sheets
4:25 How to assemble spring roll
6:17 Making the traditional sauce
7:12 Making a two-ingredient sauce
7:51 Taste test
10:04 Behind the scenes dab training
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Nuoc Cham Vietnamese Dipping Sauce: for Fried & Fresh Spring Rolls, Bo Bun - precise dosages
The Nuoc Cham dipping sauce is essential for eating many Vietnamese dishes, such as crispy spring rolls, fresh spring rolls, bo bun.
It also goes very well with a lot of dishes from other origins, and it greatly contributes to their success. It brings salty, sweetness, acidity and umami. There are as many dosages as families. In my preparation, I like to find a balance between all the flavors.
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???????? Ingredients for 20cl of Nuoc Cham sauce
1/4 cup (50g) fish sauce
1/3 cup (75g) sugar
1/3 cup (75g) water
1/4 cup (50g) lime juice
3 garlic cloves
Hot or sweet chilies
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Allégro - Emmit Fenn