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Fold the bottom of the wrapper up over the fillings, fold the corners of the wrapper in, and tightly roll the spring rolls. Place the finished rolls on a serving platter and cover with a damp ...
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A popular Taiwanese dish made from pounded shrimps, garlic, and pork fat spread on a circular spring roll wrapper. Another wrapper is placed over the top and the cake is panfried and served with sweet chili sauce. Nasi goreng udang: Indonesia: A variant of Indonesian nasi goreng (fried rice) with shrimp. Nilasing na hipon: Philippines
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Spring rolls wrapper made from rice flour. Madumongso: Indonesia: Snack made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice is previously processed before it becomes tapai Maifun: Asia: This is a category which includes both dry and in-broth rice vermicelli noodle dishes.
Last, roll the pouch away from you to seal. Place the roll with the loose ends facing downward on a plate so that it doesn’t unroll. Repeat with the remaining 3 wrappers, then serve. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
Traditionally, these rolls are made with a rice-paper wrapper, but in recent years, Vietnamese chefs outside of Vietnam have changed the recipe to use a wheat-flour wrapper. Gỏi cuốn Also known as Vietnamese fresh rolls, salad rolls , or summer rolls , they are rice-paper rolls that often include shrimp, herbs, pork, rice vermicelli, and ...
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