Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for recipe for authentic Vietnamese egg rolls?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for recipe for authentic Vietnamese egg rolls?),it will help you,my kids.
i used to have a good friend make me vietnamese egg rolls...they were to die for////does anyone have the recipe??
they used to have carrot and something stringy in them...and they were smaller than a chinese egg roll..any ideas!!!
Answer:
The stringy is called bean thread. Enjoy the egg rolls
Ingredients:
1/2 lb. raw shrimp, minced
1/2 lb. lean pork, minced
1/2 lb. bean sprouts
2 medium carrots, grated
2 to 3 shallots, minced, if desired
1 oz. cellophane noodles(bean threads)
1 pkg. round rice paper(available at Oriental markets)
2 eggs, beaten
Oil for deep frying
Shredded scallions for garnish, if desired
Lettuce leaves
Dipping Sauce(Nuoc Cham)
1 fresh red chili or 2 small dried chilies
2 large garlic cloves, peeled
5 t sugar
Juice and pulp of 1/4 unpeeled lime
1/4 c fish sauce(available at Oriental markets)
1/3 c water
1 T shredded carrot
1 T minced scallion
Directions:
In large bowl, combine shrimp, pork, bean sprouts, carrots and shallots; set aside.
Soak cellophane noodles in warm water about 15 minutes, until flexible; drain, cut into one-inch pieces and add to meat mixture. Toss until combined.
Run one sheet of rice paper quickly under tepid water, handling carefully because paper is very brittle. Place sheet on work surface and brush quickly with egg. Let stand a few seconds, until flexible. With very sharp knife, cut into quarters(or halves, if larger rolls are desired). Place one tablespoon filling on round edge of quarter piece; roll over once, then tuck in sides to enclose filling and continue rolling. If using halves, place about 1/3 cup filling on one end, roll once, tuck in sides and roll up. Continue filling and rolling until all filling is used. The egg will hold the rolls together. In wok or 10-inch frying pan, heat oil until a drop of water jumps on the surface. Fry about eight rolls at a time until golden brown, about 15 minutes. Drain on paper towels, garnish with scallions and serve with lettuce leaves and Nuoc Cham. Makes about 50 small or 30 large egg rolls.
Dipping Sauce (Nuoc cham)
If using fresh chili, remove seeds and membrane. In food processor or blender, combine chili, garlic, sugar, lime, fish sauce and water. Process or blend until well minced. Pour into serving dish and sprinkle with carrot and scallion. Makes about 3/4 cup
If they were smaller and didn't have much meat in it and consisted of not much, you might be talkin about spring rolls. Spring rolls are pretty small, egg rolls are really fattening too, you should stick to spring rolls.
You keep eating that stuff you will die.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Looking for recipe for authentic Vietnamese egg rolls?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for recipe for authentic Vietnamese egg rolls?),it will help you,my kids.
i used to have a good friend make me vietnamese egg rolls...they were to die for////does anyone have the recipe??
they used to have carrot and something stringy in them...and they were smaller than a chinese egg roll..any ideas!!!
Answer:
The stringy is called bean thread. Enjoy the egg rolls
Ingredients:
1/2 lb. raw shrimp, minced
1/2 lb. lean pork, minced
1/2 lb. bean sprouts
2 medium carrots, grated
2 to 3 shallots, minced, if desired
1 oz. cellophane noodles(bean threads)
1 pkg. round rice paper(available at Oriental markets)
2 eggs, beaten
Oil for deep frying
Shredded scallions for garnish, if desired
Lettuce leaves
Dipping Sauce(Nuoc Cham)
1 fresh red chili or 2 small dried chilies
2 large garlic cloves, peeled
5 t sugar
Juice and pulp of 1/4 unpeeled lime
1/4 c fish sauce(available at Oriental markets)
1/3 c water
1 T shredded carrot
1 T minced scallion
Directions:
In large bowl, combine shrimp, pork, bean sprouts, carrots and shallots; set aside.
Soak cellophane noodles in warm water about 15 minutes, until flexible; drain, cut into one-inch pieces and add to meat mixture. Toss until combined.
Run one sheet of rice paper quickly under tepid water, handling carefully because paper is very brittle. Place sheet on work surface and brush quickly with egg. Let stand a few seconds, until flexible. With very sharp knife, cut into quarters(or halves, if larger rolls are desired). Place one tablespoon filling on round edge of quarter piece; roll over once, then tuck in sides to enclose filling and continue rolling. If using halves, place about 1/3 cup filling on one end, roll once, tuck in sides and roll up. Continue filling and rolling until all filling is used. The egg will hold the rolls together. In wok or 10-inch frying pan, heat oil until a drop of water jumps on the surface. Fry about eight rolls at a time until golden brown, about 15 minutes. Drain on paper towels, garnish with scallions and serve with lettuce leaves and Nuoc Cham. Makes about 50 small or 30 large egg rolls.
Dipping Sauce (Nuoc cham)
If using fresh chili, remove seeds and membrane. In food processor or blender, combine chili, garlic, sugar, lime, fish sauce and water. Process or blend until well minced. Pour into serving dish and sprinkle with carrot and scallion. Makes about 3/4 cup
If they were smaller and didn't have much meat in it and consisted of not much, you might be talkin about spring rolls. Spring rolls are pretty small, egg rolls are really fattening too, you should stick to spring rolls.
You keep eating that stuff you will die.
correctness,It's Non-profit and only for informational purposes.
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