Wollamssam (Korean style Vietnamese rice paper rolls: 월남쌈)
Today I'm going to show you a great recipe for the summertime: Korean-style Vietnamese rice paper rolls called wollamssam (월남쌈). Full recipe:
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Vietnamese Fried Spring Rolls That Won't Explode When You Cook Them! - Marion's Kitchen
How to make Vietnamese fried pork and prawn spring rolls. This crispy Vietnamese fried spring roll recipe uses a rice paper wrapper and includes all the tips and tricks for preparing them so they don't explode!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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Prawn rice paper rolls ???? #shorts
Ingredients for 6 rolls
- 12 prawns,peeled, cooked and cut in half
- 2 bundles of vermicelli noodles, blanched in boiling water and rinsed under cold water
- 1 cucumber, cut into batons
- 1 handful of mung bean sprouts
- 1 bunch Thai basil, picked
- 4 spring onions, cut into matchsticks
- 1/2 head oak lettuce, washed and dried
- 1 packet rice paper
- 1 red chilli
- 20g palm sugar
- 1 clove garlic, finely grated
- 3 tbsp fish sauce
- Juice of 2 limes
Method
1. Once you have all the ingredients together, start by making the dipping sauce, simply mix the last 4 ingredients and set aside.
2. To make the rice paper rolls, dip the rice paper in some cold water and place it onto a damp board.
3. In the centre arrange the cooked and chilled noodles, lettuce, cucumber, spring onions, basil and prawns.
4. Bring the centre of the rice paper over and fold the sides in, keeping pressure and rolling tight.
5. Roll all the rice paper and serve with the dipping sauce.
6. Enjoy!
Easy Rice Paper Rolls for Breakfast: Create Your New Healthy Favorites!
Rice paper rolls are a delicious and easy appetizer or light meal. Discover how to make the best combination of ingredients, wrap the rolls perfectly, and make an easy Vietnamese dipping sauce and quick-pickled carrots and daikon in this video.
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3 Easy Rice Paper Rolls with Vietnamese Dipping Sauce and Quick-Pickle:
INGREDIENTS
0:07
CRAB SUMMER ROLL:
Surimi or crabmeat
Avocado
Persian or English cucumber
Quick-pickled carrots and daikon
1:13
EGG SUMMER ROLL:
Boiled eggs
Avocado
Arugula leaves
Quick-pickled carrots and daikon
2:00
TUNA SUMMER ROLL:
Canned tuna
Avocado
Blanched kale (or thawed frozen kale)
Quick-pickled carrots and daikon
2:53
VIETNAMESE DIPPING SAUCE (Nước Chấm):
¼ cup spring or distilled water
2 Tbsp fish sauce
2 Tbsp sugar (or 2 Tbsp allulose)
1 lime (2 Tbsp lime juice)
1 garlic clove
Red bell pepper (optional, as a substitute for bird's eye chili)
3:57
QUICK-PICKLED CARROTS & DAIKON (DO CHUA)
1 cup shredded white radish
1 cup shredded carrot
½ cup water
½ cup distilled white vinegar
2 Tbsp sugar (or 2 Tbsp allulose)
2 tsp salt
ASSEMBLY:
Rice paper wrappers
Lukewarm water
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Simple dish to make at home fried salmon avocado rice paper rolls
Hi everyone, today we are going to show you how you can make this simple and delicious recipe at home. This dish is perfect when you are hungry for a snack. The fried salmon avocado rice paper roll is perfect when you are busy and on the go. Just grab and eat. Try it now, and let me know in the comments how you like it.
Ingredients
1 salmon fillet
1 red pepper
1 avocado
Green onion
2 tbsp olive oil
Vietnamese roll wrapper
Sauce ingredients
1 tbsp hot sesame oil
3 tbsp soy sauce
1/2 tbsp sugar
Sesame seed
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Rice paper dumplings (pan fried and air fried)
Crispy Rice Paper Dumplings are quick and easy pan-fried dumplings made with rice paper and delicious vegetable tofu stuffing!
These are vegan, super crispy, chewy, and filled with delicious Asian-flavored veggies and tofu.
This appetizer takes less than 30 minutes to make which is pretty quick than traditional dumplings. Plus they are super adaptable to use whatever leftover veggies protein you have in your fridge, and did I mention that they taste heavenly good too?
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Detailed Recipe
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