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
Ever-Green Vietnamese Tips: Oven-Fried Imperial Roll / Cha Gio
If you need an assist with the recipe in Ever-Green Vietnamese, this video tip should help!
--Andrea Nguyen
How to Make Vietnamese Imperial Rolls from scratch so good
start off with 2 lb of chopped pork another half a pound of Argentine red shrimp One bundle of Vin Mill rice noodles two eggs three teaspoons of fish sauce cup and a half of shredded carrots one bundle of cilantro and about a dozen garlic pieces The cilantro and the garlic are put in your food processor run it until the garlic and the cilantro are kind of like a paste then I add the fish sauce and then the meat and a run run the food processor and get it very very blended down I mean very blended down kind of like sour cream almost blended that consistency then I add the two eggs the shredded carrots and the Argentine red shrimp and blend it all the way to that consistency of sour cream and then stop it you want to get your rice paper and take a good teaspoon full of it and roll it in the rice paper like I showed you in the video All you have to do after that is once you've done I think it's about over 20 pieces from all this you'll stick it in very hot oil vegetable oil until brown either side about 2 and 1/2 minutes aside Don't overbrown it it's better not overbrowned to eat iceberg lettuce a piece of iceberg lettuce with the control roll sliced cucumber a couple sizes of cucumber circle cucumber mint pieces and a little cilantro and you roll it up and there'll be a dipping sauce in the directions how to make it wonderful dipping sauce and this is an incredible thing you'll love it I have a Vietnamese restaurant called nam's Red door in San Pedro California that makes it really good they put the crab in it and it's really good but this is good too have a good one cool hand
Mix all ingredients in a bowl until creamy. Add more water to give the sauce a more liquid texture. This sauce can keep for a good week in the refrigerator without spoiling.
Recipe REALLY au pif for the dipping spicy fish sauce:
2 1/4 cup water - to taste
1/4 cup fish sauce - to taste
2 tbsp lime or lemon juice (or white vinegar) - to taste
2 tbsp sugar - to taste
1/2 tsp minced garlic
1/2 tsp minced hot chili peppers (or red chili pepper flakes)
--
Mix all ingredients in a bowl.
This sauce can keep for a good month in the refrigerator without spoiling!
Vietnamese Chicken Crispy Spring Rolls - Morgane Recipes
These spring rolls come from Vietnam. They are traditionally made with pork but Vietnamese chicken spring rolls are absolutely delicious.
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???? How to make the PERFECT Egg Roll (春捲)
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⏲ CHAPTERS ⏲
00:00 - Prepare dried ingredients
00:24 - Prepare dried ingredients
01:00 - Cut ingredients
03:12 - Create glue
03:33 - Stir-fry filling
08:15 - On egg/spring rolls
09:03 - Wrap rolls
12:13 - Deep fry rolls
13:05 - How to prevent rolls from exploding
13:43 - Rolls staying pale?
14:30 - How to keep them crispy
15:17 - What to do with leftover oil
15:49 - THE CRUNCH
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Vietnamese Fried Spring Rolls (Chả giò)
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Homemade Vietnamese fried spring rolls are so delicious!!
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Vietnamese Shrimp Fried Spring Rolls - Techniques to Succeed and Mistakes to Avoid
In this video, I’m going to show you the techniques to obtain beautiful, delicious and crispy shrimp fried spring rolls by avoiding the usual mistakes.
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????????Ingredients for 20 spring rolls
500g shrimp
30g glass noodles
10g wood ear mushrooms
2 carrots
1 onion
1 egg
1 tbsp cornstarch
½ tsp salt
½ tsp ground pepper
1 tbsp fish sauce
20 rice paper 22cm
Oil for frying
???? Music ????
Creek Whistle - Steve Adams, Youtube Audio Library
Peace Creek - Ashley Shadow, Youtube Audio Library