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Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
[8] [9] Unlike other spring roll dishes, which are believed to originate from China, Vietnamese gỏi cuốn is a national creation using bánh tráng. [10] [11] Gỏi cuốn are served fresh, unlike similar rolls that are fried, like the Vietnamese chả giò. [12] They are served at room temperature (or cooled) and are not cooked on the outside.
Spring rolls feature rice paper wrapped around noodles, shrimp, fresh fruits and veggies, and a homemade peanut sauce! It's a healthy snack or lunch recipe.
Customer favorites include beef noodle pho, conch salad, chicken noodle pho, house-fried rice, spicy pan-fried lobster with fragrant garnishes, and deep-fried egg rolls.
Traditionally, these rolls are made with a rice-paper wrapper, but in recent years, Vietnamese chefs outside of Vietnam have changed the recipe to use a wheat-flour wrapper. Gỏi cuốn Also known as Vietnamese fresh rolls, salad rolls , or summer rolls , they are rice-paper rolls that often include shrimp, herbs, pork, rice vermicelli, and ...
3. In a skillet, heat the oil to 325°. Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes. Transfer to paper towels. Repeat with the remaining rolls. Serve with gravy and Sriracha.
Working in batches, fry the spring rolls, turning once or twice, until golden brown and crisp, about 2 minutes. Drain on paper towels. Keep the cooked spring rolls warm in a preheated oven.
Chả giò, spring rolls; Gỏi cuốn, which are sometimes called shrimp salad rolls or "rice paper" rolls, or as spring rolls (Alternately, gỏi cuốn are served with a peanut sauce containing hoisin sauce and sometimes chili, or tương xào made from tương, a Vietnamese fermented bean paste/soy sauce.)