The fried version with minced pork

The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam). Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelled shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most specialty food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. A Vietnamese egg roll is different from a Chinese spring roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava, glass noodle, wood-ear fungi or oyster mushrooms and shredded carrots. Rice papers are always used as the wrappers in Vietnam. A few Vietnamese restaurants in western countries may use the Chinese spring roll wrappers due to the inavailability of rice papers initially.

See gỏi cuốn


Goi cuon or Fresh spring roll
Fresh spring rolls,[1] are a Vietnamese delicacy known as gỏi cuốn. Depending on region, salad rolls were made differently. Some vegetarian families make vegetarian spring rolls rather than meat spring rolls. However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes chicken or tofu, fresh herbs like basil and cilantro, lettuce, cucumbers, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper. Fresh Vietnamese spring rolls can be made at home or found at Vietnamese restaurants[2][3] and some grocery stores. They are served at room temperature with dipping sauce. Nước chấm, tương xào or a hoisin peanut sauce are all common dipping sauces. A typical hoisin dipping sauce includes chili, hoisin sauce, peanut butter and sugar. A standard nước mắm pha (nước chấm) dipping sauce is composed of fish sauce, lime, garlic, sugar, and chilies.

ผลลัพธ์ (อังกฤษ) 3:

The fried version with minced pork is called ch feels the GI (Southern Vietnam), NEM or Nem, R and n (Northern Vietnam). Central Vietnam. Has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelled. Shrimps and some, green onion wrapped in rice paper and deep fried. "Ram", like most specialty food items from, central VietnamAre not widely available in Vietnamese restaurant overseas. A Vietnamese egg roll is different from a Chinese spring roll. In that it is typically smaller and contains ground or chopped meats / seafood such as pork crab shrimp chicken,,,,, taro or ,, cassava glass noodle wood-ear fungi or oyster mushrooms and shredded carrots. Rice papers are always used as the wrappers. In Vietnam.A few Vietnamese restaurants in western countries may use the Chinese spring roll wrappers due to the inavailability of. Rice papers initially.

See g ỏ I Cu will n


Goi CUON or Fresh spring roll
Fresh spring rolls, [] are 1 a Vietnamese delicacy known. As G ỏ I Cu will n. Depending on region salad rolls, were made differently.Some vegetarian families make vegetarian spring rolls rather than meat spring rolls. However the typical, ingredients. Include slivers of cooked pork (most often Cha pork sausages), shrimp sometimes chicken, or tofu fresh herbs, like basil. ,,, and cilantro lettuce cucumbers sometimes fresh garlic chives rice vermicelli, all wrapped, in moistened rice paper.Fresh Vietnamese spring rolls can be made at home or found at Vietnamese restaurants [] [] and 2 3 some grocery stores. They. Are served at room temperature with dipping sauce. N in producing C ch m t tie-ups, in the ng X: O or a hoisin peanut sauce are all common dipping. Sauces. A typical hoisin dipping sauce chili includes, sauce hoisin, butter peanut and sugar.A standard n in producing c m to m PHA (n in producing C ch tie-ups m) dipping sauce is composed of fish sauce lime garlic,,,, sugar and chilies.