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
How to make Vietnamese Peanut Sauce for Spring Rolls – Goi Cuon Bo Bia Hoisin Dipping Sauce Recipe
I’m in the kitchen today to make a Vietnamese Peanut Dipping Sauce. This is kind of part two of another video I made for the spring rolls this sauce goes with.
RECIPE:
1/4 cup peanut butter (smooth or crunchy)
1/4 cup hoisin sauce
1 teaspoon sugar
1/4+ plain water
To follow along, you’ll need any kind of peanut butter smooth or crunchy and hoisin sauce. Also we’ll need a tiny bit of sugar. This recipe is super simple and I make it while I’m boiling rice noodles for my spring rolls. I’m going to squeeze out about a quarter cup of hoisin sauce to begin with. It doesn’t have to be exact, just get it close. Everything will go into the sauce pan.
Next we need about a quarter cup of peanut butter. And now I’ll put in a half teaspoon of sugar. You can add more if you want it sweeter. Now I’ll put the pan on low heat and mix the ingredients together. The heat helps the peanut butter soften up so everything blends together easily. You can turn off the heat now. This mixture gets pretty thick but I’m going to start out with a quarter cup of plain water and slowly add it to the mixture. Keep stirring until the water is thoroughly mixed in. If you want the sauce a little thinner, you can add more than a quarter cup. That’s what I usually do. But only add a little at a time so you don’t get it too runny.
The recipe in this video is enough for about 6 or 7 spring rolls depending on how much you like to dip and I like to dip on every bite! Even though there are only 4 ingredients, this recipe tastes just like what I get at the restaurants.
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How to make a Vietnamese imperial roll
Chef Lori Hashimoto of Hana Japanese Eatery makes a Vietnamese imperial roll, or cha gio
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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4:25 How to assemble spring roll
6:17 Making the traditional sauce
7:12 Making a two-ingredient sauce
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???? How to make the PERFECT Egg Roll (春捲)
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Watch Daddy Lau teach us how to make egg rolls. This popular Chinese takeout appetizer is wildly adaptable and can be easily made at home!
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⏲ CHAPTERS ⏲
00:00 - Prepare dried ingredients
00:24 - Prepare dried ingredients
01:00 - Cut ingredients
03:12 - Create glue
03:33 - Stir-fry filling
08:15 - On egg/spring rolls
09:03 - Wrap rolls
12:13 - Deep fry rolls
13:05 - How to prevent rolls from exploding
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14:30 - How to keep them crispy
15:17 - What to do with leftover oil
15:49 - THE CRUNCH
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This eggroll recipe is sure to win over anyone!!!
Crispy Vietnamese Egg Rolls (Spring rolls) w/ Nuoc Cham Dipping Fish Sauce | Cha Gio
Follow me on INSTAGRAM @annstinykitchen
After trying to figure out the measurements from my mom's egg roll recipe (do Asian moms even measure?), I've finally come up with a delicious Vietnamese egg roll recipe that I know even the pickiest eaters will enjoy. Paired with a really easy, really fast, sweet and spicy Vietnamese dipping sauce (I know fish sauce can be scary, but trust me on this).
RECIPE:
(makes 20-25 egg rolls)
EGG ROLLS
20-25 spring roll wrappers
1 pound ground pork
3-4 small/medium carrots, grated
1 onion, diced
1/4 cup dehydrated wood ear mushrooms (fungus)
2 bundles bean thread noodles (about 3 ounces, dried)
1 Tbsp chicken bouillon powder
1 tsp salt
2 tsp sugar
1 tsp black pepper
1 egg (plus an extra beaten egg for sealing the wrapper)
DIPPING SAUCE
1/2 cup hot water
2-3 Tbsp sugar
2-3 Tbsp fish sauce
1/2 - 1 lime
1 Thai chili, sliced
2-3 garlic cloves, minced
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