Fried Food Recipes

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How to Wrap Eggrolls (Video) Recipe

How to Wrap Eggrolls (Video)

05.14.14 by Jackie
Making eggrolls (chả giò) isn't complicated as it seems. Once you master the art of rolling, you'll see how fairly simple the preparation is. The meat filling is mixed raw and then is transferred to an assembly line for folding and frying. You could make them with a vegetarian filling as well.
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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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Pepper Poppers Recipe

Pepper Poppers

04.17.13 by Jackie

If you've been following my culinary adventures for a while, you probably know that Daddy's (my father-in-law) diet revolves around anything spicy. So he rarely eats the French dishes (except for the desserts) or Vietnamese meals I prepare for the rest of our family. So today, I prepared pepper popper appetizers. Who doesn't like fried food? Not even Daddy could say no. I prepared mild ones using mini tri-colored peppers and jalapeno peppers, and a couple of really spicy ones just for him.

Mini peppers are hollowed out, stuffed with a cheese mixture, breaded and deep-fried. You can't go wrong!


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Stuffed Arancini Recipe (Stuffed and Fried Risotto Balls) Recipe

If you entertain as much as we do, you'll find this masala burger-stuffed arancini a great help when you're preparing a cocktail party. This appetizer is prepared in three steps: first making risotto, which I flavored with delicious saffron our friend Jasmine brought back from Iran (Thanks! I love you, Jasmine!), then preparing masala-flavored beef and Bocconcini (small mozzarella balls) and finally forming and frying the stuffed risotto balls (arancini).

I serve these with a bowl of marinara sauce: the acidity of the sauce balances the richness of the risotto balls nicely.


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Cauliflower Fritters (Gobi Pakora) Recipe

I still had a lot of cauliflower left after making a healthy chou fleur vinaigrette, so I finished the remaining head of cauliflower in a slightly less healthy way. These Indian cauliflower  fritters take no time to prepare and no resting time is required.  The batter is made from besan (garbanzo flour) mixed with lots of Indian spices. The rest really comes down to what vegetables are available in the refrigerator. 

Pakora are my go-to snack food whenever we have last minute guests. Fried food is always a crowd pleaser in my house!


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