How To make Shrimp Rolls (Cuon Tom)
1 lb Medium shrimp, unpeeled
2 c Bean sprouts
10 Or 9" rice papers, cut into
-halves or quarters 1 lg Head Boston, Bibb or leaf
-lettuce, leaves separated And trimmed 1/2 Fresh pineapple, peeled,
-eyes removed, halved, cored Servings: 4 as main course, or 8 as an appetizer Notes: This is a version of the shrimp rolls we ate in the Delta. You can omit the rice papers and simply wrap the filling in lettuce leaves. The rolls can be assembled ahead of time and served as an appetizer. Or the wrappers can be placed on the table (with bowls of warm water for softening) with a platter of fillings, so that guests can make a meal of them. One half fresh pineapple, peeled, eyes removed, halved, cored and thinly sliced, 2 tomatoes, thinly sliced, 1/2 cup fresh cilantro leaves, coarsely chopped, 1/2 cup fresh mint leaves,
coarsely chopped Nuoc Cham dipping sauce, with carrot shreds DIRECTIONS: Cook shrimp in salted, boiling water for 2 to 3 minutes, or until pink and firm to the touch. Drain and cool. Peel and devein shrimp, or serve them in their shells and let diners peel them at the table. Blanch bean sprouts in boiling water for 1 minute. Drain and refresh with cold water. To assemble: Moisten rice papers in warm water for 10 to 20 seconds, or until softened. Place a lettuce leaf inside each piece of softened rice paper. Fill with a few shrimp, a little pineapple, bean sprouts, tomato, cilantro and/or mint. Roll up the bundles and serve with Nuoc Cham. 213 cal. per serving: 27 g protein, 2 g fat, 21 g carb.; 180 g sodium; 173
g cholesterol Source: Eating Well, April 1991 From: Sallie Austin
How To make Shrimp Rolls (Cuon Tom)'s Videos
Homemade Vietnamese Fresh Rice Paper Rolls- Goi Cuon Tom Thit
Welcome to Foodloverchannel. Today I would like to share with you how to cook make Homemade Vietnamese Fresh Rice Paper Rolls which served with Homemade Vietnamese Rice-paper Rolls Dipping Sauce.
This is the ingredients :
300 g cooked prawn ( peeled and cut into half)
300 g cooked pork neck meat ( sliced into pieces)
100 g blanched bean spouts
Cooked vermicelli
Salad, mint, Vietnamese mint, basil, coriander
Sliced cucumber
Dipping sauce:
100 ml minced fermented soybean
50 g peanut butter
50 g sugar
pinch of salt
250 ml water
Chopped garlic & shallot
Roasted sesame seeds
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Vietnamese Spring Rolls with Shrimp (Goi Cuon Tom)
Vietnamese Spring Rolls with Shrimp (Goi Cuon Tom)
Ingredients:
- Rice paper
- Vermicelli
- Shrimps
- Lettuce
- Cucumbers
Sauce:
- Minced garlic
- 5 Tb Hoisin sauce
- 1 Tb sugar
- 5 Tb chicken broth
- 1 Tb crunchy peanut butter
Vietnamese Prawn Wrap with Coriander - tom bay - Chef Tan - World Food Studio
Vietnamese Prawn Wrap with Coriander - tom bay - Chef Tan - World Food Studio
Ho chi minh cooking classes
Vietnamese Food
Produced and directed by : Prakash Rohra
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Number one mistake when making Vietnamese Spring Rolls | MyHealthyDish
Bánh Cuốn Tôm Cấp Tốc từ Bánh Tráng- Shrimp Rice Rolls express from Rice Paper, Dimsum Rolls
Bánh Cuốn Tôm Cấp Tốc từ Bánh Tráng - Shrimp Rice Rolls express from Rice Paper, Dimsum Rolls
Lại là món ăn rất nhanh, cấp tốc, không phải pha hay ngâm bột, lại giảm được một lượng bột đáng kể nhất là cho các bạn đang hạn chế ăn tinh bột, trong đó có bản thân mình, thỉnh thoảng phải cân bằng món ăn, khẩu phần ăn sao cho hợp lý, tốt cho sức khỏe là được phải không các bạn.
Cách làm thì rất dễ, nguyên liệu cũng không khó, thời gian làm chỉ mất 15-30 phút là gia đình mình đã có món ăn rồi. Cách làm các bạn tham khảo trong video nhé. Chúc các bạn những ngày vui vẻ và hạnh phúc nhé!
*Bánh Cuốn cấp tốc từ Bánh Tráng:
*Các Video khác và ĐĂNG KÝ KÊNH tại đây:
Nguyên liệu/ Ingredients:
•300g (45 con/pcs) tôm/ shrimp
•3/4 mcf/tsp bột nêm gà/ chicken powder
•1/8 mcf/tsp tiêu trắng/ white pepper
•1/2 mcf/tsp dầu ăn/ oil
•3 tép tỏi (1mcf)/ 3 cloves garlic minced (1tsp)
•3 tép hành/ green onion
•25g gừng/ ginger
1/4 trái chanh/ 1/4 lime or lemon
•Bánh tráng gạo/ Rice paper not contain tapioca
Dipping sauce:
• 2 mcf/tsp đường (thay đường la Hán quả nếu ăn kiêng)/ sugar (use monk fruit to fit your diet)
• 4 mcf/tsp nước tương lạt/ light soy sauce
• 4 mcf/tsp nước/ water
• 1 mcf/tsp giấm gạo/ rice vinegar
• 1/2 mcf/tsp dầu mè(tuỳ ý)/ sesame seeds oil (More if you like)
#banhcuontomtubanhtrang, #banhcuontomdimsum, #shrimpricerolls
#ricepaper
Spring Roll Sauce (Tương Chấm Gỏi Cuốn)
How to Make Spring Roll Sauce /tương chấm gỏi cuốn recipe
NPFamily Recipes
1/2 cup hoisin sauce
1/2 cup peanut butter
1 cup chicken broth (or water)
1 tsp sugar
1 tsp minced garlic
1 tsp vegetable oil
roasted peanuts (crushed)
hot chili sauce (optional)
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