CHA GIO (VIETNAMESE FRIED SPRING ROLLS)
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
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
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
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
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
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
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
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
More about "vietnamese style fresh spring rolls with salmon recipes"
VIETNAMESE SPRING ROLLS (GỏI CUốN) WITH SALMON AND …
From linsfood.com
5/5 (14)Calories 227 per servingCategory Starter
- Mix everything together and leave aside for the flavours to develop while you attend to everything else.
- Place the salmon, shiitake, 1 tablespoon soy sauce and a dash of pepper in a large frying pan over medium high heat. There is no need for additional fat, as the fat from the salmon and the liquid from the mushrooms and soy sauce will suffice.
VIETNAMESE FRESH SPRING ROLLS (SHRIMP & SMOKED …
From farahjeats.com
Cuisine Asian, VietnameseCategory Appetizer, Side DishServings 2Total Time 22 mins
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO)
From natashaskitchen.com
VIETNAMESE FRESH SPRING ROLLS RECIPE - EVOLVING TABLE
From evolvingtable.com
FRESH SPRING ROLLS WITH PEANUT SAUCE - COOKIE AND KATE
From cookieandkate.com
SMOKED SALMON SUMMER ROLLS RECIPE - HAPPY FOODS …
From happyfoodstube.com
FRESH VIETNAMESE SPRING ROLLS (WITH VIDEO) - HEALTHY …
From healthynibblesandbits.com
VIETNAMESE BAKED SALMON SPRING ROLLS - CHAM …
From chamdippingsauce.com
VIETNAMESE FRESH SPRING ROLLS RECIPE - EVOLVING TABLE [VIDEO]
From pinterest.ca
SALMON SPRING ROLLS RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
10 BEST VIETNAMESE FISH SPRING ROLLS RECIPES | YUMMLY
From yummly.com
CICI LI - VIETNAMESE FRESH SPRING ROLLS RECIPE (SUMMER ROLLS)
From cicili.tv
VIETNAMESE FRESH SPRING ROLLS WITH LEMONGRASS BEEF
From manilaspoon.com
FRESH SPRING ROLLS WITH SALMON AND PEANUT SAUCE | OLIVE …
VIETNAMESE FRESH SHRIMP SPRING ROLLS - FOODIECRUSH
From foodiecrush.com
VIETNAMESE SALMON SUMMER ROLLS - THE PETITE COOK™
From thepetitecook.com
VIETNAMESE-STYLE FRESH SPRING ROLLS WITH SALMON - LUNCHLEE
From lunchlee.com
10 BEST VIETNAMESE SPRING ROLLS RECIPES | YUMMLY
From yummly.com
VIETNAMESE FRESH SPRING ROLLS RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
3 HIGH PROTEIN RECIPES FOR FAT LOSS, FROM SPORTS NUTRITIONIST - INSIDER
From insider.com
VIETNAMESE FRESH SPRING ROLLS WITH THAI SWEET CHILI SAUCE
From simplysuwanee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #lunch #snacks #pasta #rice #seafood #asian #vietnamese #potluck #dinner-party #finger-food #kosher #picnic #salmon #fish #dietary #gluten-free #brown-bag #free-of-something #pasta-rice-and-grains #saltwater-fish #to-go #presentation #served-cold
You'll also love