View allAll Photos Tagged springroll,
stir fry everything - add a dash of soy, oyster sauce, pepper, sesame oil, cornflour
When I was a kid, we used to spend way too long making spring rolls. All the aunties, grandmother, grandaunties and cousins would be roped in to chop and slice. This recipe by Kyle's dad took (only) two hours. I wonder whether it only ever took that long in Malaysia, and that time seemed to stand still when forced inside, chopping a mountain of vegetables, or whether it really did take all day...
The whole process is described on my blog papayatreelimited.blogspot.com/2009/09/spring-rolls-yum.html, but here's the recipe...
You will need:
A packet of spring roll wrappers - either wheat, or rice paper wrappers
Filling:
all ingredients have to be sliced finely and long
chicken thighs - marinaded in a bit of garlic, soy, sesame oil, oyster sauce, pepper. pan fry until browned.
carrot
garlic shoots
spring onions
bamboo shoots
water chestnuts
fungus - wood ear
chinese dried mushrooms - soaked in hot water, sliced
snake beans
3 eggs - omelette - seasoned with a dash of soy, pepper, make a thin omelette and slice finely
beansprouts
Stir fry all the ingredients - and add sesame oil, oyster sauce, cornflour (and water), pepper, soy sauce.
Let the mixture cool.
Then roll into spring rolls.
deep fry until golden brown.
Dipping sauce:
thick soy sauce, soy, chopped garlic, oyster sauce - or any other dipping sauce you like.
Clear your schedule, eat and have a nap.
Chả Giò (Eggrolls/Fried Springrolls)
Spring rolls or Egg rolls…which is the correct name to call this? Let’s call it by its Vietnamese name Chả Giò. What makes a good Chả Giò? First of all, the filling should be juicy but not soggy. When you take a bite into a Chả Giò you should notice the crispy texture. Furthermore, the rolls should be somewhat dense, meaning the filling should be tightly rolled up within the wrapper to ensure the filling does not fall all over the place when you munch on the rolls.
There are also many ways to serve these delights. Most common is to serve them as a snack or an appetizer. Many prefer to serve Chả Giò with rice vermicelli, fresh herbs, beans sprouts, cucumbers, sour stuff, crushed roasted peanuts, fried shallots, and fish sauce…sound familiar? This way of serving is known as Bún Chả Giò (pictured above) which translated into English, just means noodles with egg rolls. However, it has come across my ear many times that some people also call this a “salad”…probably because we use so much fresh veggies in the dish that it seems like we’re eating a salad…but we’re not. I would like to make it clear that we are eating noodles with egg rolls; the veggies are just a “condiment”. Another method of serving is to take a piece of lettuce and use it as a wrapper; fill with an egg roll, fresh herbs, sprouts, sour stuff, dunk the roll in fish sauce and into the mouth it goes. A little messy but soooooo good.
Traditionally Chả Giò is wrapped using Bánh Tráng (rice paper). However, using wrappers made of wheat flour is much more convenient and easier to work with. Thus, almost everybody these days uses premade wrappers which can be found in the frozen section of 99.99% of all Asian grocery stores. Try to avoid egg roll wrappers sold in American or “western” grocery stores as they tend to be too thick and doughy. They are actually many versions of fried spring/egg rolls. This is the basic recipe. With the recipe below you can tailor it to make the other versions.
Ingredients:
-1lb ground pork
-2 carrots
-1/2 onion
-1 Bundle of cellophane noodles
-5 Nấm mèo (dried woodear mushrooms)
-1 tsp salt, 1 tsp sugar, ½ tsp pepper
-1 egg
-1 package spring roll wrappers (24 wrappers)
What to Do:
Peel and shred carrot into thin strips. Chop onion into little pieces. Soak black fungus and slice into thin strips. Cut noodles into shorter pieces. Mix everything together with one egg white (save the yolk for wrapping the rolls later). Put filling in the middle of wrapper and fold in the 2 sides and then roll starting at the bottom. Roll the as tightly as you can. Brush a little egg yolk on the top end of the wrapper secure the filling.
Frying Method:
For every 2 cups of oil add the juice of ½ a lime or lemon, or 2 tsp vinegar while the oil is still cool. Once oil is heated, drop in egg rolls and fry until golden. Frying time should take about 15 mins. If it is golden before that time; the oil it too hot which means, the filling might not be cooked, and spring roll will be soggy when cooled.
Only Vietnamese restaurant in Tucson uses rice-paper is Miss Saigon
When I was a kid, we used to spend way too long making spring rolls. All the aunties, grandmother, grandaunties and cousins would be roped in to chop and slice. This recipe by Kyle's dad took (only) two hours. I wonder whether it only ever took that long in Malaysia, and that time seemed to stand still when forced inside, chopping a mountain of vegetables, or whether it really did take all day...
The whole process is described on my blog papayatreelimited.blogspot.com/2009/09/spring-rolls-yum.html, but here's the recipe...
You will need:
A packet of spring roll wrappers - either wheat, or rice paper wrappers
Filling:
all ingredients have to be sliced finely and long
chicken thighs - marinaded in a bit of garlic, soy, sesame oil, oyster sauce, pepper. pan fry until browned.
carrot
garlic shoots
spring onions
bamboo shoots
water chestnuts
fungus - wood ear
chinese dried mushrooms - soaked in hot water, sliced
snake beans
3 eggs - omelette - seasoned with a dash of soy, pepper, make a thin omelette and slice finely
beansprouts
Stir fry all the ingredients - and add sesame oil, oyster sauce, cornflour (and water), pepper, soy sauce.
Let the mixture cool.
Then roll into spring rolls.
deep fry until golden brown.
Dipping sauce:
thick soy sauce, soy, chopped garlic, oyster sauce - or any other dipping sauce you like.
Clear your schedule, eat and have a nap.
Peko Peko - South Melbourne Japanese - Melbourne
Address: 190 Wells St map
Suburb: South Melbourne Tel: 03 9686 1109
Website: www.ador.com.au/restaurantdetail.aspx?r=10601&c=1
Open: Fri & Sat 11am-11.30pm, Sun-Thurs 11am-10pm
Australian Dining Out Reviews:
Left side: mini tamago sushi flanked by two mini spam musubi (pan-fried in equal parts Aloha shoyu and mirin); orange slices; mini veggie spring roll; Maki's miso soup ball with star-shaped fu tucked underneath
Right side: Broccoli slaw salad with a small container of sesame dressing
my knife skills need improvement but other than that - a nice lunch :)
06.14.07 : Cha Gio : $6 : Crispy spring roll made with shrimp, crabmeat, pork, and mushrooms, served wtih nuoce cham sauce
Feeling Chinese...5 Spice Spinach Cupcake...stir fried then baked...and inside a springroll surprise!
Like they say, with 6 you get eggroll!
Served with a zesty plum sauce.
Story and recipe coming up on www.gonnagowalkthedogs.vox.com
Late night snack of deep fried spring rolls by the sea at Tup Kaek Sunset Beach Resort, 109 Moo 3 Tupkaek Beach, Nong Talay, Muang,, Krabi, กระบี่ 81000, Thailand, 2-939-3016
These were the best Spring Rolls I have ever tasted. Hyrdolicious herbs just came to life on my taste buds!
Crispy spring roll (silver noodle, black mushrooms, cabbage, and carrot, served with sweet & sour sauce). At White Lotus Thai Cuisine in Albany, CA. 6/6/11
It was too hot for a regular 薄饼 popiah with cooked jicama filling, so we made a 大白菜 Chinese cabbage and 酸梅浆 plum sauce salad and rolled it in 春卷皮 spring roll skins with some 油葱 fried shallots, crushed peanuts, smoked chicken and 豆干 fried tofu.
Not a bad result, be we had to resort to adding some 海鲜浆 Hoisin Sauce to balance the blandness of the spring roll skins.
The spring roll was compliments of the Thai vendor at the farmers market. The bread was from Great Harvest. I think their wide variety is reason enough to buy the bread even if some other bakeries might have better.
This is lunch...Chinese food in Milan Italy, while we were shopping for Mexican food for our Cinque De Maio dinner later that night. Molto Internationale!
This is Chris' spring roll and rangoon - Antipasti. The spring roll is what we are used to, but the rangoon didn't have the cream cheese like filling. Perhaps this is the way they are supposed to be? Haha!
I actually forgot about 24 hours of Flickr, and this just happens to be one of the photos I shot with the little camera that day...oh well.
© Restaurant The Farmer's Daugher Baguio City Benguet Philippines – Philippinen Asien © All rights reserved. Image fully copyrighted. All my images strictly only available with written royalty agreement. If interested, please ask. © Alle Rechte vorbehalten. Alle meine Bilder generell nur mit schriftl. Honorarvereinbg. Bitte ggf. fragen. ©
Citrus Nampla with Ponzu Vegetables.
This along with a salad is what i ordered at Roy's in Kihei, Maui--first night of arrival.
I think what i've discovered is their appetizers are the best things on the menu.... they have killer appetizers! i now only order 2 or 3 appetizers vs. a main dish.. unless the main dish sounds really spectacular....
Northern Vietnam Style .
© All my photos are copyrighted and can not be used for any purpose what so ever without a license. For further inquiries, please do not hesitate to contact me at: [pinnee@gmail.com]
"Nem cua bể" "Crab Springroll" "Nem chả cua" "Nem cua be" "Nem cua"
"Vietnamese Street Food" "Vietnamese Food"
"Viet Food" "Vietnamese Cuisine" "Vietnamese Food"
For all inquiries see my Ottawa Commercial Photography site
email: photos@christopherstevenb.com
Copyright © 2011 Christopher Steven Beer - Ottawa commercial photographer
Just to keep in touch, I'm posting a food photo. I visited a new Vietnamese restaurant in my area, today. The owner advised me to eat the roll inside a lettuce leaf, combined w/ the carrot-daikon radish slaw & a mint leaf or two. It was a delicious blend of flavors & textures--right up my alley! I did like the composition of this shot. It looks very inviting to me!
chinese mushrooms - soaked and sliced
When I was a kid, we used to spend way too long making spring rolls. All the aunties, grandmother, grandaunties and cousins would be roped in to chop and slice. This recipe by Kyle's dad took (only) two hours. I wonder whether it only ever took that long in Malaysia, and that time seemed to stand still when forced inside, chopping a mountain of vegetables, or whether it really did take all day...
The whole process is described on my blog papayatreelimited.blogspot.com/2009/09/spring-rolls-yum.html, but here's the recipe...
You will need:
A packet of spring roll wrappers - either wheat, or rice paper wrappers
Filling:
all ingredients have to be sliced finely and long
chicken thighs - marinaded in a bit of garlic, soy, sesame oil, oyster sauce, pepper. pan fry until browned.
carrot
garlic shoots
spring onions
bamboo shoots
water chestnuts
fungus - wood ear
chinese dried mushrooms - soaked in hot water, sliced
snake beans
3 eggs - omelette - seasoned with a dash of soy, pepper, make a thin omelette and slice finely
beansprouts
Stir fry all the ingredients - and add sesame oil, oyster sauce, cornflour (and water), pepper, soy sauce.
Let the mixture cool.
Then roll into spring rolls.
deep fry until golden brown.
Dipping sauce:
thick soy sauce, soy, chopped garlic, oyster sauce - or any other dipping sauce you like.
Clear your schedule, eat and have a nap.
julienne
When I was a kid, we used to spend way too long making spring rolls. All the aunties, grandmother, grandaunties and cousins would be roped in to chop and slice. This recipe by Kyle's dad took (only) two hours. I wonder whether it only ever took that long in Malaysia, and that time seemed to stand still when forced inside, chopping a mountain of vegetables, or whether it really did take all day...
The whole process is described on my blog papayatreelimited.blogspot.com/2009/09/spring-rolls-yum.html, but here's the recipe...
You will need:
A packet of spring roll wrappers - either wheat, or rice paper wrappers
Filling:
all ingredients have to be sliced finely and long
chicken thighs - marinaded in a bit of garlic, soy, sesame oil, oyster sauce, pepper. pan fry until browned.
carrot
garlic shoots
spring onions
bamboo shoots
water chestnuts
fungus - wood ear
chinese dried mushrooms - soaked in hot water, sliced
snake beans
3 eggs - omelette - seasoned with a dash of soy, pepper, make a thin omelette and slice finely
beansprouts
Stir fry all the ingredients - and add sesame oil, oyster sauce, cornflour (and water), pepper, soy sauce.
Let the mixture cool.
Then roll into spring rolls.
deep fry until golden brown.
Dipping sauce:
thick soy sauce, soy, chopped garlic, oyster sauce - or any other dipping sauce you like.
Clear your schedule, eat and have a nap.