What recipe would you like to learn if you get one afternoon to learn from a Vietnamese grandmother? For us, and some friends, it was crispy banh xeoand Vietnamese egg rolls, called chả giò in the south and nem rán in the north. Since we blogged about banh xeo already, we’ll concentrate on the venerable egg roll.
How are Vietnamese egg rolls different, than say, Chinese egg rolls? Vietnamese egg rolls are typically wrapped with a rice paper whereas Chinese egg rolls are wrapped a wheat base wrapper. They both contain a variety of chopped vegetables and can be made with pork, shrimp, or leaner meats such as chicken or turkey. The textural differences between rice paper and wheat paper is stunning. The rice paper roll is both crispy, bubbly and pleasantly chewy, a great alternative to the wheat based wrapper. Hong’s parents have been making Vietnamese egg rolls for over 20 years in addition to banh camat their church, raising money for parish activities.
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appetizer, Asian, bean thread noodle, black pepper, gluten free, ground pork, jicama, onions, rice paper, salt, side dish, snack, sugar, tapioca flour, taro root, time: 0 - 30 min, Vietnamese, wood ear mushroom