September 2018 2018 Cooking Recipes Beef Stroganoff Recipes Breakfasts Recipes Cocktail Recipes Brownie Recipes Easy Dessert Recipes Raw Food Recipes Fish Recipes Peanut butter Recipes Duck Recipes Punch Recipes Ice cream Recipes Meatloaf Recipes Herbs and Spices Recipes Butter Cake Recipes Sugar Cookie Recipes Puerto Rican Recipes Birthday Cake Recipes President Roosevelt's Birthday Cake Recipe 1 c Butter Or margarine 1 1/2 c Sugar 3 Eggs well beaten 1 c Cold black coffee 2 c Flour 1/... read more Healthy Snacks Recipes Chicken Liver Pate Coconut Curried Wings Crostini with Chicken Livers Empress Mushrooms Feuillete D'Escargots Et Cepes Au Santenay French Pate Kobeba Samakeyah Oyster Pan Roast Shrimp Pate Vietnamese Imperial Rolls Recipe Vietnamese Imperial Rolls recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Quick tips & how to cook instructions & ingredient information 2 c Warm water 1/4 c Sugar Si teen 8 inch round dried rice paper wrappers Peanut oil for deep frying Lettuce leaves Fresh mint leaves Cilantro leaves FILLING 3 tb Small dried tree ear mushrooms 2 oz Bean thread noodles 1 lb Ground pork butt 4 Garlic cloves, finely minced 4 Shallots, minced 1 tb Fish sauce 1/2 ts Pepper 1 c Grated carrot 1 c Bean sprouts, tailed DIPPING SAUCE 1 Garlic clove, squeezed through a garlic press 1/2 tb Sugar 4 tb Fresh lime juice 3 tb Fish sauce 1 Fresh or dried red chile seeded, finely minced 3 tb Water 1 tb Finely grated carrot Here's scanned recipe number twoanother recipe for a perennial favorite, Cha gio or Vietnamese Spring Rolls. I haven't tried this one yet, but it's from Joyce Jue, the SF Chron columnist and her stuff is usually bang on. In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2 inch lengths set aside. Mi together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts mi together with your hands. Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup. To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer. Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1 inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant. Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls. To deep fry rolls: Pour 2 inch inches of oil into a wok or deep fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd. Fry for 10 seconds. Immediately increase heat to high (375F). Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes. Remove rolls to paper towels to drain. Serving suggestions: Cut fried rolls crosswise into 1 1/2 inch pieces . Dip into sauce and enjoy as an Healthy Snack. Or, wrap rolls lettuce leaves with sprigs of coriander and mint. Dip into sauce and eat as a light lunch or part of a multi course meal. NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic. Don't keep them longer than 1 day. Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months. To reheat, thaw, place on a baking sheet and bake at 350F for 10 minutes. Makes 16 rolls. PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g saturated), 1 mg cholesterol, 90 mg sodium, I g fiber. Joyce Jue, San Francisco Chronicle, 9/2/92. Posted by Stephen Ceideberg October 19 1992. Vietnamese Imperial Rolls recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 3.5 855 people have voted Last Reviewed on 2018-09-20 2018 Cooking Recipes » Healthy Snacks Recipes » Vietnamese Imperial Rolls Thursday, Sep 20 2018 2018 Best Cooking Recipes New Recipes Spam Fettuccini Primavera Herbed Cauliflower Mixed Mustard Pickles Giardiniera Pretty Pickle Curried Vegetable Stew with Tamarind Coconut Milk CurryLime Dip New Cooking Recipes Vibrant Cold Vegetable Terrine Recipe CARROT CAULIFLOWER LAYERS 10 oz Frozen Belgian carrots cooked until tender, then blotted dry on paper towels 10 oz Frozen cauliflower, cooked until tender, then blotted dry on paper towels 1 tb Vegetable oil 1 c Frozen chopped onions 2 tb Unsalted butter 2 Eggs 1/2 c Grated Parmesan cheese 1/4 c Dried bread crumbs 1 ts Salt or to taste 1/2 ts Dried chervil leaves crumbled 1/4 ts White pepper 1 ts Lemon juice Butter to grease the pan MUSHROOM SPINACH LAYER ... Cooking Magazines: Easy Bread Recipes » September 2018 Dish Of The Day Squashed Frogs For Halloween Recipe 1 Stick margarine 40 Large marshmallows (10 oz. bag) 5 Cups corn flakes cereal 1/2 Teaspoon vanill... read more Category: » Halloween Recipes View more dishes Top 5 Cooking Categories Best Cookie Recipes Chicken Thigh Recipes Raw Food Recipes Broccoli Recipes Candies Recipes View More Categories
