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Chả giò (Vietnamese: [ca᷉ː jɔ̂]), or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America and Australia, where there are large communities of the Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried. [1] [2]
Woven banh trang wrappers are typically deep-fried to make aesthetically appealing cha gio (Vietnamese crispy spring rolls). Sesame banh trang wrappers are typically baked or soaked in water, depending on individual textural preference, then served with salads, mi Quang and various other dishes.
A kind of spring roll (sometimes referred to as egg roll), it is deep-fried flour rolls filled with pork, yam, crab, shrimp, rice vermicelli, mushrooms ("wood ear") and other ingredients. The spring roll goes by many names – as many people actually use (falsely) the word "spring roll" while referring to the fresh transparent rice paper rolls ...
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 ...
Fried spring rolls are generally small and crisp. They can be sweet or savoury; the former often with red bean paste filling, and the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. Non-fried spring rolls are typically bigger and more savoury.
The fillings can vary from the standard pork slices, Vietnamese sausage slices , and shrimp; fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, tofu (for vegetarians), grilled nem nướng sausages, braised pork, and egg are among some of the other popular spring roll variations.
Flash-fried before being doused in hot honey salsa macha and queso fresco, the bite-sized greens eat like a bag of sweet and salty potato chips, rather than the miniature heads of cabbage that ...
Deep-fried pancake Bánh xèo: Southern Vietnam: Crepe Coconut milk-flavored crepes [1] [2] [9] Bánh bột chiên: Southern Vietnam: Rice cake Fried rice cake with eggs and tangy soy sauce. Bánh phồng tôm: Southern Vietnam: Snack A form of deep fried snack made from starch and prawn. Bánh cống: Sóc Trăng: Tapioca cake