Vietnamese Style Fresh Spring Rolls With Salmon Recipes

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CHA GIO (VIETNAMESE FRIED SPRING ROLLS)



Cha Gio (Vietnamese Fried Spring Rolls) image

Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. Find out how to make them at home with this authentic recipe!

Provided by Bill

Categories     Appetizer

Time 2h40m

Number Of Ingredients 18

50 g dried mung bean noodles ((1 package))
1 pound ground pork ((70-80% lean; 450g))
2 medium carrots ((grated, about 190g))
1/3 cup rehydrated wood ear mushrooms ((finely chopped, 30g))
1/4 cup shallots ((finely chopped, 30g))
1 clove garlic ((minced))
1 teaspoon ginger ((grated))
1 egg white
1 tablespoon fish sauce
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 teaspoons sugar ((12g - divided))
1 cup warm water ((250 ml))
20 dried rice paper wrappers ((bánh tráng))
canola or vegetable oil ((for frying))
Fresh green leaf lettuce, cilantro, Thai basil, and mint
Nuoc cham dipping sauce ((see our Nuoc cham recipe))

Steps:

  • Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces.
  • In a large bowl, combine the noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger egg white, fish sauce, vegetable oil, salt, white pepper, and 1 teaspoon sugar. Mix until everything is uniformly combined.
  • In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.
  • To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!
  • Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling (no air bubbles!), and roll the spring roll forward 1 complete revolution. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.
  • Fold one side of the wrapper towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper wrapper will stick to itself. It doesn't require anything additional to seal. Place the rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.
  • Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. This step helps minimize the wrapper bubbling when frying (though bubbling is normal). Take them out of the refrigerator 15 minutes before frying.
  • Heat about 3 cups of canola or vegetable oil in a medium pot to 335°F/170°C (the oil level should be a little over halfway up the sides). Fry the spring rolls in small batches-about three at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Cook each batch for 5 to 6 minutes, or until light golden brown. (Frying them in small batches prevents them from sticking to each other.)
  • Use a metal slotted spoon to pull them out of the oil. Drain on a rack, and continue frying. Maintain the correct oil temperature by periodically adjusting your heat.
  • When ready to serve, refry the spring rolls (yes, they need to be fried twice) at 350°F/175°C for 1 ½ to 2 minutes to make them nice and crispy. Double-frying is important! Serve with fresh lettuce, cilantro, Thai basil, mint and nuoc cham for dipping.

Nutrition Facts : Calories 338 kcal, Carbohydrate 30 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 517 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

VIETNAMESE FRESH SPRING ROLLS



Vietnamese Fresh Spring Rolls image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by Anonymous

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 15

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Steps:

  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  • Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.
  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g

VIETNAMESE-STYLE FRESH SPRING ROLLS WITH SALMON



Vietnamese-Style Fresh Spring Rolls With Salmon image

A great way to use leftover cooked salmon! Serve these delicious fresh (not fried!) spring rolls with a spicy peanut dipping sauce. You can mix some peanut butter and hot chili paste with hoisin sauce, or look up a more sophisticated dipping sauce recipe. I used leftover salmon, which happened to be baked with cilantro butter - Feel free to use plain salmon or canned salmon. Make sure to use only fresh herbs and remember that practice makes perfect when it comes to the art of spring roll assembly! Kosher and gluten-free.

Provided by Whats Cooking

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

5 (8 inch) rice paper sheets (banh trang)
1/2 cup fresh cilantro or 1/2 cup fresh basil sprig, loosely packed
1 cup fresh mint leaves, loosely packed
4 leaves crisp green lettuce, sliced (remove ribs)
1 large carrot, shredded
2 ounces rice vermicelli
2 ounces cooked salmon (flaked gently into small pieces) or 2 ounces canned salmon (flaked gently into small pieces)

Steps:

  • Bring a quart of water to boil in a saucepan. Turn off heat and submerge vermicelli noodles in water. Soak for 3-5 minutes or until tender. Rinse with cold water in colander, and drain.
  • Fill a pie pan or pot that is wider than 8" in diameter with hot water. Carefully remove one rice paper wrapper from the package and submerge it in this water. Let it soak until it's soft. For easier handling, allow parts of the sheet to remain a little bit stiff (some of the hatch marks that are in the design of most rice papers can still be visible). Remove from water very carefully.
  • Place the rice paper wrapper on a smooth, dry surface. Surface should be ceramic, plastic or glass - Rice paper wrappers can stick to wooden surfaces. Take 1/5 of noodles and arrange lengthwise 1 inch from the bottom of wrapper. Leave 1-2 inches of the wrapper uncovered on the sides, as well.
  • Add mint, cilantro or basil, lettuce, and 1/5 of the flaked salmon as separate layers on top of the vermicelli. Pull the bottom edge of the wrapper up to cover the filling. Now fold both sides of the wrapper up to cover the edges. Continue rolling, tucking the filling in towards you with your fingers and roll tightly so that the roll remains firm (but not so tightly that you rip the rice paper!).
  • Carefully move spring roll to cutting board and cut in half with a sharp, serrated knife.
  • Repeat steps with the remainder of the ingredients until all the rolls are assembled. Serve with a sweet and spicy peanut dipping sauce.
  • A note about the rice paper sheets - As another RecipeZaar chef pointed out, it's important to make sure to get rice spring roll papers. These are not the same as eggroll or wonton wrappers. You can find them in Asian markets or online.

Nutrition Facts : Calories 68.6, Fat 0.7, SaturatedFat 0.1, Cholesterol 7.6, Sodium 43.7, Carbohydrate 11.8, Fiber 1.1, Sugar 0.7, Protein 3.7

VIETNAMESE SPRING ROLLS



Vietnamese Spring Rolls image

Make and share this Vietnamese Spring Rolls recipe from Food.com.

Provided by swirlycinnacakes

Categories     Vietnamese

Time 50m

Yield 30 serving(s)

Number Of Ingredients 8

0.5 (12 ounce) package rice paper sheets
1 (1 1/2 ounce) package cellophane noodles
1 head butter lettuce, roughly chopped
1 bunch basil, stems removed and torn into pieces
1 bunch cilantro, stems removed and roughly chopped
1 bunch mint, stems removed and torn
2 cups carrots, cut into matchsticks
1/2 lb cooked shrimp, shell-off and cut in half lengthwise

Steps:

  • Bring water in a medium saucepan to a rapid boil.
  • Submerge cellophane noodles in water until just softened, about 30-45 seconds.
  • Remove and reserving hot water, drain.
  • Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
  • Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
  • Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
  • Fill with all ingredients, being careful not to overfill.
  • Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.

Nutrition Facts : Calories 17.9, Fat 0.2, Cholesterol 15.9, Sodium 77.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.4, Protein 1.9

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