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These egg Benedict rolls transform one of our favorite brunch dishes into a sharable and crowd-pleasing roll form with pizza dough.
Return to medium heat and cook, stirring, until eggs are scrambled and just set. Remove from heat; season with salt and pepper. On a work surface, spread pizza crust to a 15" x 10" rectangle.
The main structure of a roll of chả giò is commonly seasoned ground meat, mushrooms, vermicelli, and diced vegetables such as carrots, kohlrabi and jicama, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown. The ingredients, however, are not fixed.
Egg roll filling is mostly shredded cabbage with a small amount of finely chopped meat and other ingredients. The origins of the egg roll are unclear and remain disputed. Egg rolls are very similar to, but distinct from, the spring rolls served in mainland China, and were first seen in the early 20th century in the United States.
Some vegetarian families make vegetarian rice paper rolls rather than meat rice paper rolls. [8] However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes chicken or tofu, fresh herbs like basil or cilantro, lettuce, cucumbers, sometimes fresh garlic, chives, rice vermicelli, all wrapped ...
Stir in the rice and the chickpeas, if using, with a wooden spoon. Pour in the stock and re- turn the sausages, cut in half, the spareribs or chops, and the drumsticks to the casserole, stirring ...
Cheese roll: A snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting. Chiko Roll: Australia: An Australian savoury snack, inspired by the Chinese egg roll and spring rolls. It was designed to be ...
Lay the crêpes presentation-side down on a clean work surface. Spoon a scant ½ cup/120 ml of the picadillo filling in a thick horizontal line across the center of each one. Roll the crêpes into fat cylinders and transfer them seam-side down to large dinner plates, giving each person two crêpes.