AUTHENTIC SPRING ROLLS RECIPE RECIPES

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AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO ...



Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio ... image

This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.

Provided by agoldstone

Categories     Appetizers and Snacks    Wraps and Rolls

Total Time 1 hours 25 minutes

Prep Time 1 hours 0 minutes

Cook Time 5 minutes

Yield 24 spring rolls

Number Of Ingredients 12

2 ounces dried thin rice noodles
¾ cup ground chicken
¼ cup shrimp - washed, peeled, and cut into small pieces
2 large eggs, beaten
1 carrot, grated
4 wood fungus mushrooms, chopped
2 green onions, chopped
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
24 rice paper wrappers
2 cups vegetable oil for frying

Steps:

  • Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
  • Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
  • Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
  • Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
  • Heat oil in a work or large skillet over medium heat.
  • Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 132.1 calories, CarbohydrateContent 14.4 g, CholesterolContent 44.8 mg, FatContent 5.2 g, FiberContent 0.7 g, ProteinContent 6.5 g, SaturatedFatContent 0.9 g, SodiumContent 225 mg, SugarContent 0.6 g

VIETNAMESE FRESH SPRING ROLLS | ALLRECIPES



Vietnamese Fresh Spring Rolls | Allrecipes 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 Allrecipes Member

Categories     Appetizers and Snacks    Wraps and Rolls

Total Time 50 minutes

Prep Time 45 minutes

Cook Time 5 minutes

Yield 8 spring rolls

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?? 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, CarbohydrateContent 15.8 g, CholesterolContent 10.8 mg, FatContent 0.7 g, FiberContent 0.6 g, ProteinContent 3.3 g, SaturatedFatContent 0.1 g, SodiumContent 305.4 mg, SugarContent 5.2 g

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