View allAll Photos Tagged springroll
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
Ginger baked tofu, Napa cabbage, bean sprouts, grated carrot, leaf lettuce, and a huge handful of cilantro all rolled up inside a rice paper wrapper.
A Vietnamese friend shared her secret family recipe for peanut sauce. Hoisin sauce, peanut butter, and water. Damn if it isn't the best peanut sauce I ever ate.
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.
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 .
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"Nem cua bể" "Crab Springroll" "Nem chả cua" "Nem cua be" "Nem cua"
"Vietnamese Street Food" "Vietnamese Food"
"Viet Food" "Vietnamese Cuisine" "Vietnamese Food"
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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.
Much like my last picnic, but I traded the Protein Soy Shake for some Tex Mex Soy Meat.... Mmmmmmmm! (can you see it hiding under the tomato?)
Bok choy, carrot, mushroom, tofu all diced and seasoned with a little tamari and ginger.
Rolled in pastry (previous post) and baked - not fried.
the philippine way to make springrolls, hot and crispy with my own sauce of banana ketchup with soysauce, kalamansi, sibuyas and chillie
These are the fried spring rolls. The sauce, wihch placed center of the dish and colored orange is hot chili sauce.
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.
fungus mungus, soaked, then 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.