Does anyone have a recipie for Vietnamese Spring rolls?!
Does anyone have a recipie for Vietnamese Spring rolls?
My Mother had a Vietnamese freind in Tucson, Arizona years ago.
She used to make me and my Mom fresh Vietnamese food all the time.
My favorite was her spring rolls.
They had like a neat dough texture on the outside and they were round.
10 hours ago
O.k what I was looking for wasn't Spring Roll.
It's a Vietnamese Steamed Roll.
Sorry about the confusion.
But I like all the recipies for the Spring Rolls. :)
Answers: 10 hours ago
O.k what I was looking for wasn't Spring Roll.
It's a Vietnamese Steamed Roll.
Sorry about the confusion.
But I like all the recipies for the Spring Rolls. :) Here you go friend. These are vietnamese steam spring rolls
8 oz Chicken breasts, boneless,
-skinless
2 T Soy sauce
1 T Hoisin sauce
1 T ;Water
2 ts Orange juice concentrate,
-frozen
1 ts Peanut butter
1/2 ts Chilli paste, Oriental
1 ts Sesame oil
2 ts Cornstarch
8 Shiitake, dried
2 oz Cellophane noodles
2 T Peanut or safflower oil
1 T Ginger, fresh; minced
2 Garlic clove; minced
3 Scallion; minced
1 Red pepper, sweet; julienned
3 T Coriander or parsley, fresh
-chopped
30 Rice paper triangles (or 16
-rounds)
6 c Oil; for deep frying
Cut chicken into 1-1/2 x 1/2 inch strips. In bowl, blend soy sauce
and hoisin sauces, water, orange juice concentrate, peanut butter,
chili paste and sesame oil until smooth. Stir in cornstarch. Add
chicken and stir to coat; marinate for 15 minutes.
Cover mushrooms with warm water; soak for 15 to 50 minutes or until
softened. Drain and rinse; discard stems and slice caps into thin
strips.
Meanwhile, break noodles into 1-1/2 inch long pieces. Place in bowl
and cover with water; soak for 5 minutes, then drain. In saucepan of
boiling water, cook noodles for 5 minutes. Drain and rinse with cold
water; drain well.
In wok or skillet, heat peanut oil over med-high heat; cook ginger,
garlic and onions for 30 seconds. Add red pepper and mushrooms; cook
for 3 minutes. Add chicken with marinade; cook for 3 to 4 minutes or
just until chicken is no longer pink inside. Stir in noodles and
coriander; let cool.
Dip rice papers, one at a time, into warm water to soften; lay out on
damp tea towels in a single layer. Place about 2 Tbsp filling in
centre of each triangular sheet (or 1/4 cup in each round sheet).
Fold up bottom over filling; fold sides over and roll up tightly.
(Rolls can be covered with damp tea towel in separate layers and
refrig- erated for up to 8 hours)
In wok or Dutch oven, heat oil over med-high heat to 375F. Fry
rolls, in batches, for about 5 minutes or until crisp and golden on
all sides. Drain on rack. Makes 16 large or 30 small rolls.
Instead of deep-frying, steam spring rolls in greased steamer for 5
minutes, or bake for 20 minutes in 400 degree oven.
Assembled spring rolls can also be eaten without being cooked. Source(s):
http://www.recipesource.com/ethnic/asia/... RECIPE INGREDIENTS:
1 cup julienned carrots
2 cups mung bean sprouts
2 cups julienned seeded cucumber
1 cup minced scallions
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
2 tablespoons toasted sesame seeds
16 rice paper wrappers
Daikon sprout, for garnish
Crushed Peanut and Lime Vinaigrette
RECIPE METHOD
Toss first 7 ingredients in large bowl. Dip one rice paper wrapper into cold water. Shake off excess water. Place vegetable filling off-center on rice paper and wrap like a burrito. Repeat with remaining vegetable filling and rice paper wrappers.
DO AHEAD:
Spring rolls may be made up to 4 hours ahead. Cover with damp clean kitchen towel then plastic wrap and refrigerate.
Garnish spring rolls with daikon sprouts and serve with Crushed Peanut and Lime Vinaigrette for dipping. No but i googled it and got this pic of them and a good recipe on how 2 make them!!Look at my source!! The vietnamese spring rolls I have had are made of rice paper and they're really easy to make and very delicious. Plus, they're healthful and good for you.
Here's a link to the website with the recipe I tried. It's really easy to make & delicious.
http://allrecipes.com/recipe/vietnamese-...
. Ingredients:
12 rice paper rounds (banh trang)
3 oz. rice vermicelli, soaked in hot water for 10 minutes, till soft
24 medium shrimp, unpeeled
1/2 small head green leaf, red leaf or romaine lettuce (about 10-12 leaves)
2 carrots
1 large cucumber
1/4 cup of any or all of the following fresh herbs: thai basil, mint, cilantro (I like to use mostly basil, with a smattering of mint in the mix, but use whatever suits your taste)
3 stalks scallions
1 Bring a pot of water to a boil and cook the unshelled shrimp till pink and opaque, around two to three minutes or so. Fish out the shrimp but keep the water boiling; add the rice noodles and cook for a minute or so. Drain and rinse in cool water.
2 Peel and slice the shrimp in half lengthwise.
3 Peel apart the lettuce leaves and slice into thin strips. Peel and julienne the carrots and cucumber; mince up the herbs and scallions.
4 You’ll need a large bowl or pan, big enough to accommodate the rice paper round. Fill with warm water, and soak one wrapper for around a minute or so, until it’s soft and pliable.
5 Lay the wrapper on a plate or other flat surface. You’ll be placing your ingredients in the bottom half of the wrapper – if this is your first time making spring rolls, it’s a good idea to start with smaller quantities.
Begin with a small handful of lettuce in the bottom third of the wrapper, and add an approximately equal amount of rice noodle. Top with a neat row of cucumbers and another neat row of carrots. Lay a row of shrimp close to the middle of the wrapper, pink side down. Sprinkle with some of the herb mixture.
6 Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around the ingredients to get a good roll, but being careful not to tug too tightly so as to avoid tearing the wrapper. Place the roll seam side down.
7 Continue making the rolls. Unfortunately, the rolls don’t keep well, so serve them straight away*, with plenty of dipping sauce. If you’re serving them as an appetizer, you can cut the rolls in half using a sharp knife.
*If you absolutely must make them ahead of time, place them in an airtight container lined with damp towel and store at cool room temperature, not in the fridge. These will keep for an hour or two.
hoisin-chili dipping sauce
Like any salad, Vietnamese spring rolls need a dressing to bring out the fresh flavors of the ingredients. This spicy-sweet sauce makes the perfect dipping sauce to accompany fresh spring rolls.
1 shallot or 1-2 cloves garlic
1/2 cup hoisin sauce
1 Tbsp. rice vinegar
1/4 cup water
2 tsps. Asian red chili paste (I use sambal oelek, but any chili paste will do)
2 Tbsp. chopped peanuts for garnish
Stir-fry the minced garlic or shallot for a minute or two, until the garlic is softened. Add the hoisin sauce, rice vinegar and water, and bring to a boil. Add chili paste to taste (about 2 tsps. generally does it for me). Remove from heat, pour in dipping bowl(s), and garnish with chopped peanut. rice paper dip in hot water till soft
add rice vermiceilli noodles cold
shredded carrots,
lettuce,
can add some meat like turkey or cold cuts and shrimp or crab
roll and fold sides
dipping sauce
creamy peanut butter sauce
sweet chilli
hoisin and water.
microwave for 20sec and mix till smooth creamy