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Spring rolls made with minced chicken, shiitake mushrooms, napa cabbage, bean sprouts, carrots, cilantro, oyster sauce, and hoisin sauce
Eastern and northern China
In Chinese cuisine, egg rolls are sweet spring rolls with red bean paste inside from areas such as Zhejiang in eastern China, and northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.
Taiwan
In Taiwan, spring rolls also come in a number of varieties, such as:
Fried vs. non-fried
Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried or deep fried.
Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called rùn bǐng (润饼) in Mandarin (or po̍h-piáⁿ (薄餅) in Taiwanese, see popiah). Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd day of the 3rd month of the lunar calendar (三月三 sān yuè sān). The wrappings can be a flour based mix or batter.
Northern vs. southern Taiwan
In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried and sometimes topped with a finely ground peanut powder before being wrapped. The northern-Taiwanese style spring roll is usually lightly topped with or accompanied by a soy sauce.
In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.
Thailand
In Thailand, there are many types(three, apparently) of spring roll style dishes.
Fresh type,"Guay-tiew lui suan"(ก๋วยเตี๋ยวลุยสวน). Guay-tiew lui suan contains various fresh vegetables and juicy cooked meat wrapped in steamed ([long-uncutting]) noodle sheets(pen pang แผ่นแป้ง) then, topped with sweet, sour and spicy green dressing.
Fresh type,"Por-pia sod"(ปอเปี๊ยะสด). The appearance of Por-pia sod is similar to Guay-tiew lui suan with some differences in ingredients(sai ใส้) and pen pang. The dressing of Por-pia sod is sweet-tasting with high viscosity and a mailard color style.
Fried type,"Por-pia tod"(ปอเปี๊ยะทอด). Generally, Por-pia tod is smaller than the above two types with strong taste [sai]. Pen pang & Sai are modified to be suitable for frying. The dressing of Por-pia sod is high viscosity, transparent, heterogenous sweet and sour taste (nam jim buay น้ำจิ้มบ๊วย).
Vietnam
See Chả giò
In some restaurants, gỏi cuốn, a Vietnamese salad roll, is referred to as a "spring roll"; others use the term "summer roll". Ingredients include slivers of boiled pork, shrimp, rarely chicken or tofu, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper, served at room temperature with fermented soybean sauce (tương xào) or hoisin sauce. The salad roll is easily distinguished from a "minced pork roll" by the fact that it is not fried, the ingredients used are different. Spring roll refer to the freshness of the spring season with all the fresh ingredients, therefore frying takes away that feeling.
The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been mistakenly referred to as an egg roll or spring roll on some restaurant menus. Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelved shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. The collective Vietnamese "egg rolls" are different from the Chinese egg roll in that it is typically smaller and contains ground or chopped protein such as pork, crab, shrimp (but rarely) chicken, taro, glass noodle, wood-ear mushrooms and shredded carrots. It would be more correctly referred to as a "Vietnamese fried Roll". It is sometimes called eggrolls even though no eggs are used in the making. Rice papers are always used as the wrappers in Vietnam. Vietnamese restaurants in western countries tend to use the Chinese eggroll wrappers due to the inavailability of rice papers initially. However, some restaurants have slowly reverted back to using rice papers now that they are widely available.
To create a dipping sauce nước mắm pha (nước chấm) renowned in central Vietnam, add fish sauce, lime, garlic, sugar, small red and green peppers and water. Mince the garlic and peppers. Add the sugar into a bowl of hot water to help dissolve it quickly. Add fish sauce, lime, and the minced garlic and peppers into the sugar water.
It can also be found at some Grocery Retail stores in the U.S., such as Trader Joe's.[1]
I just read that the ownership of Pho Hua has been ordered to change the name of the restaurant. Apparently, there's a restaurant chain clear on the other side of the country that has a similar name. With one kind of accent "hua" means "peace" and with another it means "flower." I don't remember which the Cleveland actually uses but whichever it is, now that I finally know what the name of the restaurant means I'm sorry that it has to change.
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