關於 rice paper rolls fillings ，我們在網路上蒐集到這些相關的討論、資訊與評價

Lai Yee's Kitchen - Rice Paper Chee Cheong Fun and rice paper crackers

Too much work to make your own Chee Cheong Fun at home or miss having Dim Sum? Here is a great tip I have learnt from @jeanabeanstudio today. It is fun and easy to make. Good try! Cheong fun (肠粉) is on the menu of every Dim Sum restaurant. Cheong fun has a light and soft texture, non-oily, and is served hot right from the steamer. You only need simple ingredients to make it, primarily a batter of rice flour and some shrimp and char siu, or served right with a savory sauce consisting of premier-grade soy sauce and some sugar. BUT if you do not have the right steamer or patience, you won't even bother to make it yourself. Try this Jean's way. Damn easy and works well for me. JUST use those Vietnamese's rice paper for spring rolls! I have even gone a little further by showing you what else you can use these rice papers besides making into spring rolls or cheong fun. My fillings are more like the Ipoh's style cheong fun. Ok Jom!

Ingredients for filling:
. 2 carrots, shredded
. 100g minced ginger
. 1 whole garlic, finely chopped
. 500g minced chicken
. 2 tbsp oyster sauce
. 1 tbsp soy sauce
. 2 tsp white pepper
. 1 tsp sesame oil
. Oil

For Cheong Fun:
. The cooked filling
. Rice papers
. 2 eggs, beaten
. 1 cup Chopped coriander or spring onions
. A bowl of hot water to soften the rice papers
. Oil for rolling the cheong fun
. Water

For Rice Paper Crackers :
. The cooked filling
. Oil for deep frying (must be super hot to achieve the best result)
. Rice papers

For Sweet Sauce :
. 5 tbsp Hoisin sauce
. 1 tbsp soy sauce
. 1 tbsp oyster sauce
. 1 tbsp minced garlic
. 1/2 tbsp minced ginger
. 1 tsp white pepper
. 1 tsp sesame oil
. 1/2 cup water

For Garnishing :
. Chopped Spring onions or coriander
. Fried Shallots
. Toasted sesame (it is good to have)

One filling, two ways of serving it. Fast, easy and appetizing meal for a weekend or a lazy day! Make sure you have really nice spicy sauce to drizzle over the crackers and cheong fun. I had my Mel's Kidnap Me Sauce on standby. I am happy! Thanks Jean for sharing, it works!

#melindalooi #melcooks #lalacooks #laiyeekitchen #cheongfun #cheecheongfun #ricepapers #fashionchef #dressupathome

🇻🇳🇻🇳🇻🇳 Gỏi Cuốn @ Pho Viet 🇻🇳🇻🇳🇻🇳

🌏 Beach Street, George Town
⏰ 11:00am-10:00pm, closed on Thursday
☎️ (+60) 12-559 1905

🌯 Vietnamese spring rolls
🍚 Wrapped with bánh tráng (rice paper)
🦐 Contains fillings like chicken, beef, pork and prawns
🥬 Also contains bún (rice vermicelli) and vegetables
🌶 Served with nước chấm (spicy fish sauce) & tương đậu phộng (peanut sauce)
▫️▫️▫️▫️▫️
Find out more at:
https://www.penangfoodforthought.com/2019/03/pho-viet.html

📨 Stay tuned to Penang Food For Thought for more foodie updates!
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Spring roll is arguably Vietnam's second most popular dish abroad, next to Pho. In Vietnamese, its name has (at least) 3 variations: "nem rán" in the North, "chả giò" in the South and "ram" in the Central. Although they all refer to fried spring rolls, the fillings and even the type of rice paper can be very different across regions ^_^

This recipe is in my "Simply Pho" Cookbook https://amzn.to/2vQtSCU
►Ingredients:
1 tofu block, cut into ½ inch (1cm) thick steaks and wrapped in paper towels to remove the moisture
1 cup vegetable oil
1 carrot, julienned
1 teaspoon sugar
1 tablespoon vinegar
2 tablespoon minced scallion (white part only)
2 ounces (57g) dried woodear mushroom, soaked 15 minutes in hot water to rehydrate and cut into ¼ inch (1/2 cm) strips
1 1/2 teaspoon sugar
1 tablespoon vinegar
1 teaspoon mushroom seasoning powder
¼ teaspoon salt
10 scallions, green part kept whole and rinsed
2 sweet potatoes, steamed and cut into sticks in size of French fries
3 ½ ounces (100g) vegan ham, cut into sticks in size of French fries
3 1/2 ounces (100g) fresh herbs like mint, basil and perilla
7 ounces (200g) fresh rice vermicelli
1 pound (450g) mustard greens, rinsed

Sauce
4 tablespoon fermented soy bean sauce (Tương bần, or tương Cự Đà)
4 teaspoon sugar
1 tablespoon peanut butter
½ cup water
4 tablespoon roasted sesame
1 teaspoon minced chili

Directions
1. Fill a frying pan with 1 inch (2.5 cm) of vegetable oil and heat until bubbles appear around a chopstick standing into it (Oil temperature is about 375°F or 180°C).). Gently slide in the tofu steaks and fry till golden brown on both sides. Then remove and place on paper towel to drain off the excess oil. Let cool completely and cut into long sticks to the thickness of ¼ inch (1/2 cm)
2. In a bowl, combine half the julienned carrot with 1 teaspoon sugar and 1 tablespoon vinegar. Mix well and set aside.
3. Heat 2 tablespoon vegetable oil in a wok and sauté half the minced scallions (white part) till golden brown. Add the rest of the carrot and sauté for 1 to 2 minutes until soft. Then add the woodear mushroom, ½ teaspoon each of sugar and mushroom seasoning, and ¼ teaspoon salt. Stir well. Then add the tofu and toss to combine. Take off the heat and let cool.
4. Bring a saucepan of water to a rolling boil. Quickly blanch the green part of scallions for 30 seconds or until wilted. Transfer to a large bowl filled with ice water to stop the cooking process and maintain the green color. Drain and set aside
5. Arrange all fillings ready at the rolling station: the stir-fry, sweet potatoes, fresh herbs, vegan ham and rice vermicelli. Remove the thick part of the mustard leaf stems. Place one leaf on a flat surface witht the dark side facing down. Place a bit of each filling ingredient on top and roll it up. Use one leaf of the blanched scallion as a string to tie up the roll nicely. Repeat until finish. Place the rolls parallel to each other and trim off the rim to make them even in size.
6. To make the sauce, heat 1 tablespoon vegetable oil in a small saucepan and sauté the rest of the minced scallion (white part) till fragrant. Add the fermented soy bean sauce, sugar, peanut butter and water. Stir well and simmer for 1 to 2 minutes until smooth and thickened. Transfer to a serving bowl. Add the roasted sesame and mix well. Top with the minced chili for more heat and color.

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►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
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