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In Madison, spring rolls are often served in an extra large format weighing between 1-1.5 lbs. [13] These spring rolls, originally created by a Thai immigrant in 2006, [14] are stuffed with cabbage, cilantro, iceberg lettuce, jalapenos, avocado, cucumbers and rice noodles. [15] They can be found at numerous restaurants and food stalls in the city.
HP Sauce is a British brown sauce, [2] the main ingredients of which are tomatoes, malt vinegar and molasses.It was named after London's Houses of Parliament.After making its first appearance on British dinner tables in the late 19th century, HP Sauce went on to become an icon of British culture. [3]
It is a term used by the cloud computing system Kubernetes (stylised as ClusterIP) to provide load balancing to IP addresses for devices in the internal network. [2]
This is a list of bread rolls and buns. A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices ...
Another possible origin of the name is from a recipe for "egg roll" (also labeled as "dan gun") in the 1917 cookbook The Chinese Cook Book by Shiu Wong Chan. This recipe called for meat and vegetables rolled inside a layer of fried egg rather than a flour-based wrapper. [7] Nom Wah Tea Parlor in New York City claims the oldest or original egg ...
Some Asian restaurants in the United States also refer to them as "crystal rolls", "soft rolls" or "salad rolls". The name "summer roll" was popularized by some Vietnamese American restaurants for easier marketing and as a seasonal play on the term "spring roll". But many Vietnamese American restaurants still use "spring roll" as the English ...
Popiah (Pe̍h-ōe-jī: po̍h-piáⁿ, Teochew Peng'im: boh⁸ bian²) is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions.
People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.