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
Imperial Rolls
In the best Vietnamese...
Ingredients:
ground pork
shrimp
jicama
taro
carrot
wood ear fungus
bean thread
rice paper
Spices:
Salt
Black Pepper
Sugar
mostly taken from
Spring Rolls With Taro Root * large portion || Ly Cooks
How to make pork shrimp taro spring rolls ( large portion )
There are many ways to make Spring Rolls. This is one way to make with Taro Root. The taste of the Taro is very unique and delicious. Try it, you might like it! ????
These spring rolls can be served in vermicelli bowl or you have have it plain or with sweet chilli sauce or sweet fish sauce.
✔️ Filling
▪️ Ground Pork - 1.5Kg ( 1500g )
▪️ Shrimps - 200g
▪️ Shredded Taro - 900g
( if you only want to put 500g Taro, that would be okay too )
▪️ Soaked Glass Noodles - 6 small bundles
▪️ Onions - 1 medium
▪️ Minced Garlic - 8 cloves
▪️ Green Onion - 2-3 stalk ( 2 Tbsp )
▪️ Shallots - 2-3 or 2 Tbsp
▪️ Eggs - 2 yolks ( save egg white for sealing spring rolls )
▪️ Salt - 1 & 1/2 tsp
▪️ Chicken Powder - 1 Tbsp
▪️ Sugar - 3 tsp
▪️ Oyster Sauce - 1 & 1/2 Tbsp or ( 2 tbsp is fine too )
▪️ Ground Pepper - 1 tsp
✔️ for the ingredients recipe, you can make about 60s ( bigger ones ) plus 90s ( smaller ones ) ????
Please like and subscribe for more delicious homemade recipes ????
If you are looking for English contents follow me @ Ly Cooks ????
???? YouTube Channel - Ly Cooks
???? Facebook Page - Ly Cooks ( 238k )
???? Intragram - ly_cookss
???? TikTok - lycookss ( 36k )
You also can follow me for Cambodian/English Content
???? YouTube - Life With Ly ( 92k )
???? Facebook - Life With Ly ( 45k )
Thank you everyone for your loves and supports ????
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
???? PRINT RECIPE HERE:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Food Scraper:
►Asian Strainer:
►Citrus Zester:
►Fine Mesh Strainer:
►Julienne Slicer:
►Rice Vinegar:
►Vietnamese Chili Garlic Sauce:
►Fish Sauce:
►Vermicelli Rice Noodles:
►Spring Roll Skin:
ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop:
►Mk4 Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
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
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #springrolls #dinner
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 FRIED ROLLS | TET SERIES | #WHATTHEPHO
Nem ran or cha gio is Vietnamese fried roll contains of pork, mushroom, wood ear mushroom, carrots, glass noodles, onions, shallots, kohlrabi, eggs, and species. Vietnamese people eat fried rolls themselves or with noodles and vegetables. Nem ran is a very popular dish during Vietnamese Lunar New Year. Here is a recipe how to make the Vietnamese fried rolls. Hope you like it!
✨Subtitle Contributor: Dominic Nguyen
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
???? Ultimate Vietnam Travel E-book
????Wanna customize your Vietnam trip?
????Book a tour
✈️Health insurance
????Want to support my channel?
Buy me a coffee:
???? Connect with me to learn more about Vietnam:
- Website:
- Instagram:
- Facebook:
- Tiktok:
- Subscribe to my Youtube here:
☀️About me:
Hey, I’m Van Vu from Vietnam! I’m gonna show you a BUN CHA good food besides PHO (Hope you like the puns :)) I love sharing Vietnamese unique food, hidden gems, and especially our culture. I strongly believe that the world will be a better place if we know each other’s culture. Learn more about me here:
For business inquiries - vanvu@whatthephovn.com
The Perfect Vietnamese EGG ROLL Recipe
RECIPE
*Marinate:
2 Lbs Ground Pork
1 Tbsp Fish Sauce
1 Tbsp Chicken Bouillon
1/2 Tbsp Black Pepper
1 Tbsp Sugar
2 Eggs
1 Cup Grated Carrot
1 Cup Grated Tero Root
1 Cup Cabbage
2 Tbsp Shallots
2 Tbsp Chopped Garlic
2 Tbsp Chopped Onions
1/2 Cup Wood ear Mushroom
1 Cup Mung Bean Noodles
Support me on FACEBOOK
Follow me on INSTAGRAM
My Vietnamese Channel:
My ASMR CHANNEL LINK HERE:
MY YOUTUBE CHANNEL: QUANG TRAN
Follow me on INSTAGRAM
Follow me on SNAPCHAT: qtquang
#Recipe
#QuangTran
#VietnameseFood
#EggRoll
#VietnameseEggRoll
#CookingTime
#Amazing
#Mukbang