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The roll is then deep fried until the rice paper coat turns crispy and golden brown. The ingredients, however, are not fixed. The most commonly used meat is pork , but one can also use crab, shrimp, chicken, and sometimes snails (in northern Vietnam), and tofu (for vegetarian chả giò - 'chả giò chay').
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 ...
Fresh rolls are easily distinguished from similar rolls by the fact that they are not fried, and the ingredients used are different from (deep-fried) Vietnamese egg rolls. In Cambodia, Vietnamese gỏi cuốn are called nime chao , meaning "raw rice paper"; they are produced by a different technique in the Siem Reap and Battambang areas from ...
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Vegetable Spring Rolls – Full of colorful veggies rolled up in rice paper and served with a dreamy creamy peanut sauce. These spring rolls are great as picnic finger foods or even as a light meal.
Lobster Mac & Cheese Bites. The perfect bite to start any party is one made of mac and cheese and lobster.Here we use a combination of heavy cream, sharp cheddar, and nutty gouda cheese along with ...
Rice paper Steamed rice paper [2] Chả giò or Nem rán Saigon: Roll Fried pork spring rolls Gỏi cuốn: Roll Soft vermicelli summer roll Gỏi cá: Roll Raw fish meat wrapped in rice paper rolls with herbs, served with dipping sauce Món cuốn: Roll Roll which includes a variety of ingredients rolled in rice paper (bánh tráng) Popiah bò ...
Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce. Another name is the (豆腐捲, tofu gyun). [ 1 ] Some ingredients include shrimp , chicken , leeks , bamboo shoots , small carrots , tofu , scallions , sesame oil , or bean sprouts .