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To make these spring rolls for bento boxes, buy the largest size spring roll wrappers you can get, and then divide them into four quarters. Make sure that all the ingredients are finely chopped, and trim the noodles to a shorter length. You can substitute chicken or pork mince for the turkey mince used here.
Thai Spring Rolls
Packet of 15cm/6 inch square spring roll wrappers
50g cellophane/harusame noodles
250g minced turkey
2 minced garlic cloves
1/2 tsp minced ginger
4 spring onions, finely chopped
2 red chillies
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
Ground pepper
1 small carrot, grated
70g beansprouts
1 tbsp coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
Oil for deep frying
Sweet chilli dipping sauce
Method
Put the noodles in boiling water to soak for 10 minutes, then rinse under cold water, drain thoroughly and cut into 5cm lengths to make them easier to eat.
Heat the oil in a wok and fry the turkey mince on a medium heat, until the mince is separated and cooked through. Then add the garlic, ginger and spring onions and cook until the mince is slightly browned. Be careful not to burn the garlic as it will turn bitter.
Now add the noodles, soy sauce, fish sauce and sugar and mix well, adding pepper to taste. Turn the heat low and stir until the sugar is dissolved.
Put the carrots, beansprouts, coriander and mint into the pan, stir and take off the heat.
Now to wrap your spring rolls. Place your spring roll wrapper diagonally on the work surface and fill the corner nearest to you with a tablespoon of mixture. Pull the corner up over the top and then roll twice – you should now be roughly to the centre of the wrapper. Fold the two corners into the middle and then continue to roll it up, sealing the end with water – this is vital or your roll will pop open when you fry it.
The frying method is the same for Chinese spring rolls – you can use a deep fat fryer at 170 degrees centigrade to cook your spring rolls, or heat them in a pan of hot oil. To test the oil is hot enough, add a spring roll – if it sizzles and the oil bubbles around it vigorously, you have it right. Cook on each side for a couple of minutes, then drain. If your rolls go dark brown too quickly, turn your heat down.
To serve, arrange on a plate with a dish of sweet chilli dipping sauce.
Originally printed in NEO 032
Thai traditional food @ Old City, Chiang Mai, Thailand.
© 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]
"Tom Yum Kum" "Tom Yum Goong" "Tom Yum soup" "Tom Yum soup made with prawns"
"Thai Springroll" "Thai foods" "Thai food" "Thai Milk Tea" "Old City" "Chiang Mai" Thailand
Chopsticks at Benley: A Vietnamese Kitchen in Long Beach, CA.
I really liked the design of these. :)
At least, that's what I think it was called. Bun is the Vietnamese rice vermicelli and the cha gio are their fried spring rolls. This was goooooooood.
I cannot remember the name of this restaurant...it's in London and on a street in between Shaftesbury Avenue and Old Compton Street.
BBQ Pork with Rice Noodles from Saigon Noodle House in Temecula, California.
Toni had this. It was excellent. It came with spring rolls that were so good and was topped with finely chopped basil, green onions and chopped peanuts. The BBQ Pork was similar to the Chinese variety but more subdued in flavor and with more of a grilled taste.
AHHHH! With SOLs over at school I now need to get up at my normal time, though SOL scheduling spoiled me into sleeping until 8am, how will I ever go back to the 5:30am wake up call?! *grin* That's what I like to call an excuse for a semi lack luster bento. *sigh* Why did my appetite have to come back full force today?! Lol.
Poulet et escargot en rolleaux - Bistro Vue AUD14
On a cold and Wintery Tuesday night, Bistro Vue was fully booked, with a private function occupying half the restaurant.
As the dining room began to fill, an accordian player started playing, adding to the ambience.
The menu was typically French, although the current specials seem to all involve curry of one form or another.
We ordered 3 hors d’oeuvres (starters) and 2 entrees (mains), in the hope that we would have enough room for the chocolate souffle!
The clam gratinée was a nice start. Although the clams weren't very meaty, the flavours of the sea combined with dollops of tomato, garlic and parsley and a light sprinkling of cheese was probably the best tasting grilled clams I've had! The little micro-coriander and drizzle of basil oil made the dish colourful too!
Next up were the posh-sounding Poulet et escargot en rouleaux. In other words, chicken spring rolls with snails! :P We couldn't quite work out if there were any snails in the spring rolls themselves, but the chicken was light and the pastry skin was crunchy and not greasy. It was served with 2 escargot in a curry sauce, which seemed a bit out of place. We were also given a small pot of curry sauce for the spring rolls, but that seemed unnecessary as well.
The 2-hour poached eggs were quite a treat! Visually playful, 3 eggs were served in an egg carton, with 6 halved egg shells holding the yolks and a mushroom jus and air. The confit egg yolks were unimaginably creamy and went very well wild mushroom purée and the fingers of toast! It's an amazing combination. We followed that with the mushroom jus which was like a strong beef consomme.
After a short rest, our mains arrived. The grilled skate was a simple piece of fish with slightly crisped edges and a moist center. The naturally sweet, garlicky fresh pea puree balanced out the saltiness of the fish. The accompanying scalloped potato were waxy and fragrant with butter. Yum!
We also got a duck dish, with a slow-roasted duck breast that was tender and juicy. However, the confit duck leg was a bit over-seasoned, but very flavoursome. The braised cabbage went some way to temper the salt, but we had to order more of the warm mini baguettes to help calm our tastebuds.
When asked if we'd liked dessert, we knew we did! We ordered the chocolate souffle and some coffees.
The souffle was accompanied with some theatrics! Before I could take a photo, our waitress stabbed it with butter knife and proceded to make a hole. She then poured a jug of hot chocolate into the hole, finishing by drizzling some over the top. The souffle was very light and fluffy, almost too light, giving it the texture of beaten egg whites that hadn't had time to firm up. Tastewise, the souffle wasn't as intensely chocolatey and we'd like, but still very good. After the dessert, we all agreed that the lightness was a welcome end to a good dinner!
Bistro Vue
430 Little Collins St Melbourne 3000
(03) 9691 3838
vuedemonde.com.au/bistro-vue.aspx
- Bistro Vue - Dani Valent, Reviewer - January 22, 2007
- Bistro Vue - John Lethlean, Reviewer - February 12, 2007 - 14/20
Fresh Spring Roll with smoked salmon, sliced cucumber, "Mizuna" ( a kind of Japanese Leaf Vegetable) , 春雨 ( a kind of noodle made from beans) and mozzarella cheese , dipped into the sweet chili sauce.
The color of smoked salmon through the rice paper is not clear.... are they looks tasty, ah??
hadiah: Flickr Pro gratis selama 3 bulan
syarat: tulis alasan kenapa anda paling pantas?
pemenang: yang paling bikin satya terharu ;)
(photo taken in april 2006, when satya went pro)
nothing that innovative tonight bento friends -- you've already seen me use a square box with flower garnishes once this week!
main compartment: leftovers from last night's dinner of homemade vietnamese spring rolls (mine are vegetarian -- bean sprouts, cilantro, basil, tofu, carrot, and glass noodles dressed with soy sauce, sesame oil and chili flakes), with yellow beet stars added for garnish, lined with a cabbage leaf and buttressed by pickled radishes, yellow and red tomatoes.
"3 o'clock" compartment: leftover fried rice with a yellow beet and purple potato flower garnish.
"6 o'clock" compartment: edamame in a silicone food cup, with yellow wax beans and red carrot sticks.
not pictured: homemade peanut butter/soy/sriracha dipping sauce for the spring rolls.
Recipe to follow.
Make your wrappers (instructions on previous photo)
Spread one tbsp Tofutti Cream cheese over the middle and layer with some chopped cilantro, pine nuts, chopped sundried tomatoes, a little chili sauce, and a generous slice of avocado. Fold over and fry.
Served with Spicy Orange Sauce (previous photo also)
we thought it was funny because it looked like a penis.
this is like the only picture i took while in halifax last week cuz i was dead sick for most of my trip. but, there are many worse places to be sick than a swanky hotel room!
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"
I bought the wrong size rice paper (too small), so the rolling was a bit difficult. But the taste is always nice. The simplest of ingredients rolled together for a low calorie, low fat snack. This time I used rice noodles, lean pork, shrimp, lettuce, carrot, scallion and chives
Our third Avalon Waterways tour stop of the day was to Mai Home, The Saigon Culinary Art Center.
We are here to participate in some Vietnam cooking techniques followed by lunch.
Our cooking challenge was to make two spring rolls to look just like the one the chef made.
This is the result of our three attempts. Did not resemble the chefs version but we ate them anyway.
We were given two 10 inch round pieces of rice paper and ingredients to make our own perfect spring roll - yeah, right, not gonna happen. Fun, disaster, but given an appreciation of the technique. After we were treated to the centres excellent deep fried rolls and several other tasty dishes. Their version of Vietnam Pho was exceptional as the broth was so flavourful.
pan fry until golden brown. the golden brown ones are made with wheat wrappers, the paler ones, made with Vietnamese rice paper wrappers - gluten free.
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.
These are from my favorite place to get banh mi, the delicious Vietnamese sandwiches. If you look carefully, you can see bits of tofu in with the vegetables.
I love the soft skin with which these are made. It's so delicate. An order of these spring rolls is accompanied by a dipping sauce. Delicious!
This photo is from last April. I took the photo with the intention of posting it the next day, but I must have posted other photos instead. It's hard to believe because I like these vegetarian spring rolls and wanted to share them. You should try them if you're nearby.
Viet-Nam Banh Mi So 1
369 Broome St
New York, NY