How To make Vietnamese Crab Spring Rolls
2 oz Dried bean thread noodles
-(MUNG bean) 3 tb Sm. dried tree-ear mushrooms
1 lb Ground pork butt
4 Garlic cloves
- finely minced or pureed 1 tb Fish sauce
1/2 ts Fresh finely ground pepper
1 c Flaked crab meat
1 c Grated carrot
1 c Bean sprouts; tails removed
4 Shallots; minced -=OR=-
1 sm -Onion
2 c Warm water
1/4 c Sugar
16 12" rice paper wrappers
- (dried) Peanut oil for deep-frying Lettuce leaves Fresh mint Fresh coriander leaves IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms with water until soft and pliable. Drain the noodles and cut into shorter lengths; set aside. Remove the hard centers from the mushrooms, coarsely chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside. Combine the warm water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep unused wrappers in their package.) Generously brush it with the sugar water; allow it to soften to a very pliable wrapper, about 30 seconds or sometime longer (depending upon the brand). With your hands shape 3 tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom up and over the roll tightly. Fold both outside edges inward to enclose the ends. Continue rolling up into a cylinder; set aside covered with plastic wrap. Repeat until all the rolls are done. To cook and brown evenly, the roll must be firm and evenly packed. If the wrapper has a tear, bandage it with a softened rice-paper remnant. In a preheated wok or saucepan, add oil to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F. Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove and drain on paper towel. Cut crosswise into 1+1/2-inch pieces. Arrange rolls on a plate lined with lettuce. On another plate, arrange leaves of lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc cham sauce (See 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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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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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
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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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How to Roll the perfect Vietnamese Shrimp Spring Roll | MyHealthyDish
CRAB ROLLS Recipe pang Negosyo
Crab Rolls recipe pang negosyo with costing. Imitation crab meat rice paper spring roll salad plus dip. Must watch next; SPRING ROLLS Recipe for Business with 2 Sauce
0:00 Intro
0:10 Imitation Crab Meat
0:53 Veggies
2:45 Assembly Procedure
4:47 Packaging
5:08 Dip Recipe
5:58 Costing
Ingredients & Costing:
Rice Paper - 52.8 pesos
Cucumber - 20 pesos
Carrot - 19 pesos
500g Crab Stick - 164 pesos
Romaine Lettuce - 30 pesos
Cilantro - 20 pesos
Spring onion - 5 pesos
Dip
1 cup Mayonnaise - 55 pesos
1/4+1/8 cup evaporated milk - 4.6 pesos
1 tbsp sesame oil - 2 pesos
1/8 cup sugar - 1.15 pesos
1tsp lemon juice - 3pesos
Salt and pepper to taste 20 centavos
Packaging round clamshell 6each
Costing Disclaimer:
Ang costing ko po sa video na ito ay naka base sa presyo nang April 20, 2021. Maaring iba na ang presyo ng mga bilihin sa panahong mapanood mo ang video na ito.
Puhunan: ₱362
Bentahan: ₱200 to ₱270 per clam shell of 16 rolls
Posibleng Tubuin: ₱438 to ₱716 for this batch.
#crabroll #crabsaladroll #crabsaladrolls
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Vietnamese Spring Rolls & Sos Pedas Berlemak Sedap Giler
Vietnamese spring rolls…..resepi yang menarik sebab ada banyak sayur dan semuanya kita gunakan bahan-bahan yang segar. Ciri utama hidangan ni adalah kesemua bahan dibalut dengan kulit popia yang diperbuat daripada beras..atau dipanggil rice paper. Tak perlu masak..kita susun aja kesemua bahan…udang ke crabtick ke..atau isi ayam pon boleh…disusun dgn sayur segar dan juga bihun ataupun suhun. Lepas dibalut kemas boleh dihidangkan bersama sos pencicah pedas ala Thai kegemaran Che Nom versi lemak dan rangup.
//Bahasa Melayu
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Bahan-bahan untuk popia:
bihun atau suhun
timun
lada benggala
daun bawang
daun ketumbar
lobak merah
kulit popiah vietnam
udang
jejari ketam
daun salad
Bahan-bahan untuk sos pencicah:
1 mangkuk kecil kacang tanah
2 sudu besar minyak masak
3 ulas bawang putih
3-4 sudu besar sos cili
2 biji cili merah
2-3 tangkai cili padi
2 cawan air
2 sudu besar sos ikan
sedikit gula
½-1 sudu besar tepung jagung
2-3 sudu besar jus limau nipis
secubit garam
//English
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Ingredients for popiah:
vermicelli or glass noodles
cucumber
capsicum
green onion
coriander leaves
carrot
Vietnamese rice paper
prawn
crabsticks
salad leaves
Ingredients for dipping sauce:
1 small bowl of peanuts
2 tablespoons cooking oil
3 cloves garlic
3-4 tablespoons chilli sauce
2 red chilli
2-3 bird's eye chilli
2 cups of water
2 tablespoons fish sauce
a little sugar
½-1 tablespoon cornstarch
2-3 tablespoons lime juice
a pinch of salt
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Crab Spring Rolls | Everyday Gourmet S9 EP30
As seen on Everyday Gourmet.