View allAll Photos Tagged springroll,
A rainy day and I make Goi cuon. There is some pickled ginger left.
Now I am studying in Kirkland, I have to cook Vietnamese food for myself at home.
Oh, having Vietnamese food make me want to cry. I miss my Mum. She always made this dish for me.
My banh mi platter, at Pho 14 Vietnamese Restaurant, at 1436 Park Road NW, in Columbia Heights, DC.
Blogged:
www.washingtoncitypaper.com/blogs/youngandhungry/2011/05/...
stuffing is pork, shrimp, chicken, carrot, bean sprout, cabbage, green onions, bok choy, oyster sauce, ginger and garlic
A dinner party with a few relatives.
Eating, drinking, and catching up.
Photos:
- 鱼头 咸鱼 咖喱 Mum's Fish Head Curry with salted fish
- 鱼肉 芥菜 饺 Fresh - Julia's fish and mustard greens dumpling
- 鱼肉 芥菜 煎饺 Panfried - Julia's fish and mustard greens dumpling
- 鱼肉 芥菜 水饺 Boiled - Julia's fish and mustard greens dumpling
- 年糕 芋头 番薯 春卷 Aunt Lay Leong's New Year Cake, Taro and Sweet Potato Dessert Spring Rolls
Served with a honey nut chili sauce..Delicious!
Purchased from Grocery of the Orient
Burnsville Minnesota
Sunday March 24th, 2013
The Best Nem Nuong in Vietnam (full set @ Nha Trang.)
© 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 nướng" "Nem nuong" "Pork satay" "Grilled pork satay" "Grilled meat roll"
"Viet Food" "Vietnamese Cuisine" "Vietnamese Food"
Fresh springrolls filled with with Chinese-style pulled chicken, carrot, celery, cooked thin beans, cucumber, spring onion and roughly chopped peanuts for a bit of additional crunch. Peanut ginger garlic sauce for dipping.
I was in a bit of a hurry this morning, so the springrolls are not as neatly rolled as I would have liked them to be. They'll still be tasty though, so I can live with that. (^_^)
We've been baking again - time consuming, what with cooking fillings and then wrapping - but very tasty at the end!
A tasty curry prepared by my wife, accompanied by Chinese spring rolls an dip, plus the indulgence of a classic Bavarian wheat beer - all this in Florida.
Snack Set B 中华名小吃 套餐 B - 家家乐 Noodle Kingdom Swanston Street
Graham had this. I tried one of the wontons and it was good. The peanut sauce for the bean jelly was weak, and the meat sauce for the 炸酱面 Zhajiang Noodles was too sweet.
Noodle Kingdom Swanston Street 家家乐 正宗兰州拉面
0396501818
264 Swanston Street, Melbourne, VIC 3000
Reviews:
Spring Rolling: MI DH Longboarding Group
Session: Freeride/Downhill, Ann Arbor Michigan Longboarding.
Photographer: Pkthundah
I know the right word is Spring roll but i liked Springroll, it's a play with words i thought was appropriate lol
Please don't use this image on websites, blogs or other media without my explicit permission .
At Siam Thai
This photo is licensed as Creative Commons with some restrictions. If you use this photo, please list the photo credit as "Jack Kennard" and link the credit to jackkennard.com. Let me know by email me or fill out a form on my site and I will add your site to photo links.
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: