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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.
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.
Get the recipe. Grilled Shrimp Rolls. Pro tip: Grill the shrimp no more than two minutes per side or they'll be tough! Split-top hot dog rolls are easier to stuff. ... Vietnamese Bean Thread Salad ...
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 ...
Place 3 shrimp halves, cut-side up, on the bottom third of sheet. Place 2 tablespoons of the carrots or bean sprouts, 1 tablespoon of the mixed herbs, a garlic chive and ¼ cup of the vermicelli ...
2. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate. 3. Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute.
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.
Winer noted that many of his recipes included the phrase "heat until small puffs of smoke appear," (see his recipes for Shrimp and Jicama Rolls with Chili-Peanut Sauce and Spicy Lemongrass Chicken).