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A Vietnamese imperial roll is different from a Chinese spring roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava, glass noodles, wood-ear fungi or oyster mushrooms, and shredded carrots. Rice paper is traditionally used as wrappers.
The fillings can vary from the standard pork slices, Vietnamese sausage slices , and shrimp; fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, tofu (for vegetarians), grilled nem nướng sausages, braised pork, and egg are among some of the other popular spring roll variations.
Red braised pork belly – Chinese braised pork dish, or Mao's pork belly; Rica-rica – Indonesian type of hot and spicy spice mixture, pork version; Roasted piglet – Mealtime event roasting a whole pig; Roast pork: Pernil – Slow-roasted marinated pork dish in Latin American cuisine
Bring the bottom end of the wrapper over the filling and roll up the wrapper like a cigar, folding in the edges as you roll. Repeat with the remaining wrappers, filling and beaten eggs. Reheat the ...
Fresh spring rolls are filled with ingredients that can be eaten raw, such as shredded carrots, bean sprouts and fresh herbs, or ingredients that have been cooked before — shrimp, smoked salmon ...
Fold the bottom of the wrapper up over the fillings, fold the corners of the wrapper in, and tightly roll the spring rolls. Place the finished rolls on a serving platter and cover with a damp ...
Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, and garlic chives with scrambled eggs. Filling mixtures will vary depending on personal tastes, region, and season. According to region and season, ingredients can include oyster. [14]