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Vietnamese spring rolls

 
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ejbaby
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Joined: 28 Sep 2004
Posts: 27

PostPosted: Thu Nov 18, 2004 1:01 am    Post subject: Vietnamese spring rolls Reply with quote

Jus wondering if anyone here has the recipe to share... the fried type where you wrap the spring rolls in lettuce and eat with a dipping sauce.

TIA
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Last edited by ejbaby on Mon Feb 14, 2011 12:44 pm; edited 1 time in total
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Thu Nov 18, 2004 12:12 pm    Post subject: Reply with quote

hi ejbaby,

I've already posted my recipe. But its not called Vietnamese Spring Rolls..more like Vegetarian spring rolls.

By the way, Vietnamese food is categorized as Asian Food not International Food. International Food are basically the Western, Middle East, European and rest of the world.

is this what you are looking for:


the vietnamese spring rolls that I am still trying to learn is the non-fried ones. where the skin is clear and see thru.

the recipe for the above is at Asian Vegetarian.
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Janny
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PostPosted: Thu Nov 18, 2004 12:32 pm    Post subject: Reply with quote

Gina
The rice cake spring roll is so easy to make. You don't have to learn!
As long as you have got hold of the rice paper wrap, you can make them.
Just soak the wrapper in paper to make it sof, then wrap the filling inside. You are done!
As for the fillings, there are many variety you can try. I have come across those with tang hoon + prawn + coriander leaves. Some even has mango filling in it.
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Gina
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PostPosted: Thu Nov 18, 2004 12:40 pm    Post subject: Reply with quote

Janny

what I wanted to know is whether you need to cook the skins or not? or is it just soak in water to soften and wrap and eat? the skins are easily available here. I actually had a pack at home. just that, I am just trying to figure out on the skins.
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Gina

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Janny
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PostPosted: Thu Nov 18, 2004 12:45 pm    Post subject: Reply with quote

Gina
You don't need to cook the skin. Just dip the wrapper in warm water for 10 seconds. My in laws love this type of spring rolls. Since they are not fried, they are healthier too.
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Elle De F
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Joined: 06 Oct 2004
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Location: Paris, France

PostPosted: Thu Nov 18, 2004 8:17 pm    Post subject: Reply with quote

Janny wrote:
Gina
As for the fillings, there are many variety you can try. I have come across those with tang hoon + prawn + coriander leaves. Some even has mango filling in it.


I've tried some vietnamese spring rolls here in Paris, very popular, more than our fried version.

The basic fillings are tang hoon + prawns as Janny said, over here, beansprout and mint leaves are included and dip into fish sauce where they called it nuoc m
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small cookie
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Joined: 22 Jul 2004
Posts: 379
Location: Singapore

PostPosted: Thu Nov 18, 2004 8:30 pm    Post subject: Reply with quote

The type I used to eat, cannot be dip in water, it will become soggy. What I did was I used two fingers dip into the water and dab dab on the rice paper till evenly "wet".

Can't be too wet coz' when you roll, it tends to break. So need some practice on this.

Also, when you dip into the sauce, it kind of soften the skin too.

One of my favourite coz' it is oil free.
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Gina
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PostPosted: Fri Nov 19, 2004 10:33 am    Post subject: Reply with quote

Edith

very clever..! I soak it like the packaging says..and everything breaks.

so definitely, your method will work better.

Thanks
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Janny
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PostPosted: Fri Nov 19, 2004 10:40 am    Post subject: Reply with quote

They are discussion this at Jo's forum also.
Apparently there are wrappers with different 'strength' :lol:
The one I used was fine. Just dip in warm water - spread out on chopping board and wrap the content in. No breaking whatsoever. Maybe I am just lucky to get such tough ones.
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mellie77
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PostPosted: Fri Nov 19, 2004 9:14 pm    Post subject: Reply with quote

Hi all,

if scare of breaking the rolls, you can give this a try. I always wet to towels (squeeze extra water out) and sandwich a roll between them. Always work.
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LILYNG
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PostPosted: Sat Nov 20, 2004 10:59 am    Post subject: rice paper for vietnamese spring roll Reply with quote

millie

i too use damp kitchen towels for the rice papers. but when i have my guests wrap their own roll, i have bowls of warm water on the table.
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mellie77
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PostPosted: Sat Nov 20, 2004 10:02 pm    Post subject: Reply with quote

Hi LilyNg,

Good idea. Looks more presentable than having them inbetween 2 towels Smile hehe... btw, I realise you always call me millie instead of mellie Smile Not that I mind, just tot that was cute... like a new nick for me

Mellie
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slurp
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Joined: 04 Aug 2004
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Location: Singapore Lah!

PostPosted: Mon Jan 10, 2005 3:50 pm    Post subject: Reply with quote

didn't anyone tried to use the water spray for soften the rice wrappers? Smile

I love the non-fried version called summer rolls / Goi Cuon
I think the dipping sauce is much harder to make ... taka basement vietnamese stall owner once published her dipping sauce recipe on the local chinese magazine before.
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bird168
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Joined: 18 Sep 2004
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PostPosted: Wed May 11, 2005 10:55 pm    Post subject: Reply with quote

slurp wrote:
didn't anyone tried to use the water spray for soften the rice wrappers? Smile

I love the non-fried version called summer rolls / Goi Cuon
I think the dipping sauce is much harder to make ... taka basement vietnamese stall owner once published her dipping sauce recipe on the local chinese magazine before.


I used to work in a Vietnamese resturant and the chef told me to boil water together with fish sauce and sugar. Cool it and add in squeezed lime juice. Add some sliced carrots and grounded dried chilli before serving. When i make it, i just do it according to my taste cos i have forgotten the measurements...sorry....
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lil
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Joined: 06 Sep 2004
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Location: Bishan, Singapore

PostPosted: Fri Nov 24, 2006 8:25 pm    Post subject: Reply with quote

Can let me know where i can buy the skin? I had a business buffet lunch yesterday and love it. Want to try to do it. Besides, its healthy and tasty.
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Yaha
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Joined: 17 Nov 2004
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PostPosted: Fri Nov 24, 2006 9:26 pm    Post subject: Reply with quote

lil wrote:
Can let me know where i can buy the skin? I had a business buffet lunch yesterday and love it. Want to try to do it. Besides, its healthy and tasty.


lil,

you can get it easily at NTUC or Cold Storage Supermarket.
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lil
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PostPosted: Tue Nov 28, 2006 3:48 pm    Post subject: Reply with quote

thank you
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muffin
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Joined: 22 Apr 2005
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PostPosted: Thu Apr 05, 2007 9:59 am    Post subject: Reply with quote

Sorry Gina, can I have your spring roll recipe too? Embarassed

My nephew loves spring rolls :lol:

Thanks lots!
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Last edited by muffin on Sun Feb 13, 2011 10:29 pm; edited 1 time in total
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ling67
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Joined: 16 Apr 2007
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PostPosted: Tue Jul 01, 2008 10:03 am    Post subject: Last week Reply with quote

I made a whole lot of summer rolls last week. The first few were not rolled up tightly so I redid the few. Practice makes perfect. I think you should damp up the wrappers (one by one) fast. It wasn't even lukewarm water I used, just room temp. Have to work fast filling up the stuffings before rolling them up.
I worked the 2 sides first.

I have mangoes in mine. Taste is subtle it because the mangoes I get here in Texas are not as tasty as the ones I get back home.

Adui... I still haven't figured out how to post an image here! So malu.
I'm using Picasa.
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tempura
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PostPosted: Tue Jul 01, 2008 1:37 pm    Post subject: Reply with quote

In one of the authentic vietnamese restaurant I've been to, the vietnamese use a bowl of hot water and you just sort of "run" the rice paper through the hot water. (less than 3 seconds).

While you are wrapping, the water continues to permeate the paper till soft. No breakage too.
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ling67
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PostPosted: Tue Jul 01, 2008 9:51 pm    Post subject: Reply with quote

uh huh. did it with lukewarm water and room temp in 3 secs, there and abouts.

any idea why lukewarm water is used in the authentic ways?
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