View allAll Photos Tagged springrolls
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.
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?)
My first attempt at making Vietnamese spring rolls - the peanut sauce needed some work, but the spring rolls were delicious.
the philippine way to make springrolls, hot and crispy with my own sauce of banana ketchup with soysauce, kalamansi, sibuyas and chillie
Bok choy, carrot, mushroom, tofu all diced and seasoned with a little tamari and ginger.
Rolled in pastry (previous post) and baked - not fried.
These are the fried spring rolls. The sauce, wihch placed center of the dish and colored orange is hot chili sauce.
春卷滨海 Spring Roll with Bánh hỏi Rice Vermicelli Cake.
Hoang Bakao / Dakao Hoang
17 Balmoral Ave Springvale 3171
(03) 9558 5996
Ad campaign for eating out! This is the sushi place in the building we live in. Plenty of Tyvek still covering it, but they have stayed open during the reno, Good sushi too -and things like spring rolls and gyoza to offset the fishy stuff.
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.
Crispy spring roll filled with warmly spiced, confit lamb shoulder & black pudding with organic watercress salad & fruity Cumberland sauce at Beatson House in Cawthorne, Barnsley
Please feel free to use this photo on your website. A link back to www.thefoodplace.co.uk would be appreciated alongside credit.
We hosted an Asian potluck on Friday for friends. This is how the table looked at the beginning--more arrived later.
I thought the bonsai centrepiece was particularly inspired.
Now these I'm pretty excited to munch on (plus super healthy)! I made them veggie only so I can still eat them on Fridays during Lent (since I'm Catholic = no meat).
Stuffed with: sprouts, spinach, minced garlic, mushrooms, green onion, shredded carrots, and herb salad mix tossed with soy sauce, mirin, hoisin sauce, and touch of sirachi.
soften in hot water for a couple of minutes, slice thinly
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.
A nouveau, un incontournable de la cuisine thaïe avec ces rouleaux de printemps fourrés au poulet et légumes.
Tellement bons, dégustés sur une terrasse avec une bonne bière
La recette ici:
1001recettes.blogspot.ch/2013/11/thailande-1ere-escale-ba...
They're deep fried and delicious! It was part of my birthday lunch.
Pho Bac
82-78 Broadway
Elmhurst, NY