Eggrolls Recipes

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Shrimp and Crab Eggrolls (Cha Gio Recipe) Recipe

We're two days away from Tết (Vietnamese New Year). Every year, Maman's specialty was to prepare eggrolls. In my opinion, she makes the best eggrolls (chả giò in Vietnamese) I've ever had. Of course, I'm a little biased. To find my mom's authentic recipe, check it out in my second cookbook Banh Mi.

For this version, I prepared a seafood filling with shrimp and crab and loads of flavorful mushrooms. I've posted a vegetarian version in the past for you if you need it. 

The countdown is nearly over and we'll soon be starting the year of the horse!


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Chicken Eggrolls (Cha Gio Recipe) Recipe

We're only a week away from Tết, the Asian New Year. And of course, food is what makes the festivities so much fun. Eggrolls (chả giò) are Maman's must-have dish for the celebration. My favorite version is chicken eggrolls. I usually use dark meat (chicken thighs and legs), which make the dish more moist and flavorful. I also mix in fried jicama and carrots for added crunch.

Preparing them isn't that complicated; they're labor-intensive, but if you have a large crew of little helpers as I do, rolling them is a piece of cake. All you need to do next is deep-fry them and enjoy them wrapped in lettuce along with rice noodles.


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Tofu Eggroll Recipe Recipe

Tofu Eggroll Recipe

02.28.11 by Jackie

I finally made my own soy milk. I had a lot of fun squeezing the boiled, blended soy beans and collecting the liquid. I got the girls to help me out. We used the solid remnants, called okara or soy bean paste, to fill eggrolls. I'm telling you, nothing goes to waste in our home! If you don't have time to make okara (because it's quite time-consuming), you can buy it ready made in Korean markets.

To make the eggrolls, I blended the soy bean paste mixture with matchstick-cut fried potatoes, wood ear mushrooms, bean thread noodles and fried tofu. It’s packed with protein and makes a great substitute for meat. I served the eggrolls with the usual accompaniments: vermicelli rice noodles, Vietnamese herbs and shredded cucumber. You’ll love it!


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Vietnamese-Style Stuffed Tomatoes (Tomates Farcies) Recipe

A lot of Vietnamese dishes are inspired by French cuisine, because Vietnam was a longtime colony of the French empire. Tomates farcies (cà chua nhồi thịt in Vietnamese) is no exception. In Vietnam, it is referred to as tomates farcies, which literally translates to "stuffed tomatoes tomatoes"!

Traditional French stuffed tomatoes are filled with garlic bread crumbs, chair à saucisse and chopped jambon de Bayonne (sausage meat and prosciutto). The Vietnamese version uses the same filling as meat eggrolls.

I used veal for its low fat content as well as its texture and color for this dish. And most important, it cooks pretty fast. You can certainly use any other meat, such as ground beef.

 


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Bi Cuon Chay (Vietnamese Vegetarian Spring Rolls) Recipe

The bì cuốn chay is a blend of bì chay, thick rice vermicelli noodles, baby cucumber sticks, Vietnamese mint and Thai basil wrapped in a bánh tráng (rice paper disk). It is served with a simple soy sauce-based dipping sauce called nước chấmnước mắm (fish sauce) or a peanut sauce (recipe follows in the tip section).

We had some bì chay yesterday. I served it with bún (thick rice vermicelli noodles). When served together, it is called Bún chay. In many ways, the dish is basically a deconstructed spring roll. That made deciding what to do with the leftovers really easy.  Without much effort, you'll get two meals out of the same dish. And did I mention that it is absolutely delicious?

If you crave the fried version for your main course, check out the recipe here.


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