VIETNAMESE SPRING ROLL PIZZA
All of the incredible, fresh flavors of a Vietnamese spring roll go into this better-for-you pizza! Spicy peanut sauce, crunchy veggies, chicken, fresh herbs, and just a touch of melty cheese to tie it all together for a light and delicious-tasting pizza.
Provided by SunnyDaysNora
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Line a baking sheet with parchment paper. Place broccoli slaw and red onion on the parchment paper, drizzle with olive oil, and toss to coat.
- Bake for 5 minutes; remove from oven, and set aside. Leave oven on.
- Spread 1/2 of the peanut sauce on one of the pizza crusts. Top with broccoli-onion mixture, 1/2 of the chicken, and 1/2 of the mozzarella cheese. Repeat with second crust and remaining ingredients.
- Place pizzas directly on oven rack and bake until crust is golden brown, 13 to 15 minutes.
- Sprinkle basil, cilantro, and mint on each pizza before serving.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 22.9 g, Cholesterol 24.8 mg, Fat 12.8 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 2.9 g, Sodium 178.6 mg, Sugar 1.6 g
VIETNAMESE FRIED SPRING ROLLS
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.
Provided by Bich Minh Nguyen
Categories Mushroom Pork Shellfish Appetizer Fry Cocktail Party Shrimp Carrot Spring Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 50 hors d'oeuvres
Number Of Ingredients 28
Steps:
- Make dipping sauce:
- Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
- Prepare filling:
- Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.
- Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.
- Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
- Assemble rolls:
- Line 2 trays with wax paper.
- Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
- Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
VIETNAMESE SPRING ROLLS
Provided by Antonia Lofaso
Time 1h55m
Yield 25 spring rolls
Number Of Ingredients 30
Steps:
- For the filling: Preheat a 14-inch cast-iron pan over medium-high heat and add the oil. Sprinkle the ground duck with salt and pepper, then add to the heated pan. Allow the ground duck to brown all over, about 5 minutes. Add the carrots, green cabbage, onions and mushrooms to the same pan. Cook the vegetables down until most of the liquid is removed and the cabbage is a light brown color, about 10 minutes. Add the soy sauce and stir to combine. Turn off the heat and fold in the basil, cilantro and mint. Pour the filling onto a sheet tray and allow to cool for 5 minutes at room temp, then refrigerate until completely cool.
- Preheat the oil in a deep-fryer to 375 degrees F.
- Place 2 sheets spring roll pastry on a work surface on top of each other with a pointed end facing you. Place 1/3 cup filling in the middle of the spring roll pastry sheet. Dip 1 finger in a small bowl of water and run along the edge of the spring roll pastry sheet. Fold in the sides to meet in the middle over the filling. Fold up the bottom point over the filling, then tuck to tighten the roll and roll the wrapper towards the top point. Place seal-side down on your work surface, then cover with a damp towel and repeat the process until all the springs rolls and filling are gone. Fry, in batches, until golden brown, 6 to 8 minutes. Drain on a wire rack-lined sheet tray.
- For the nuoc mam: Add the water, sugar, lemon juice, lime juice, fish sauce, vinegar, chile flakes, garlic and serranos in a medium bowl and whisk to combine. Set aside until ready to serve.
- When cool enough to handle, cut each fried spring roll wrapper into thirds on the diagonal with a serrated knife. Build a platter of lettuce cups, bean sprouts, Fresno, peanuts, lime wedges, Thai basil leaves, cilantro leaves and mint leaves. Serve with the nuoc mam.
CRISPY RICE PAPER 'VIETNAMESE PIZZA' IS THE STREET FOOD-INSPIRED SNACK YOU NEED TO TRY
Rice paper is having a moment in the foodie world, spawning interesting usage across cuisines and even boldly crossing over from savoury to sweet. Beyond the well-loved Vietnamese fresh spring rolls, rice paper is now being used as dumpling wrappers, rolled up into rice cakes for Korean tteokbokki, deep fried and seasoned as a crispy snack and even replacing glutinous rice flour to make Japanese Daifuku mochi.Related: Pork Banh Mi Burgers With Grilled PineappleThis virality of rice paper is how I came to discover Bánh Tráng Nướng AKA 'Vietnamese Pizza', a popular street food in Vietnam featuring rice paper grilled over charcoal until crispy and then topped with a myriad of toppings including quail eggs, scallions, dried shrimp, pork floss or sausage, sweet chili sauce or sriracha, and even corn and cheese.Related: How to Make Vietnamese Bun Cha, The Rice Noodle Salad Your Lunch Bowl is CravingAt home, use a skillet on the stove to crisp up the rice paper followed by your own toppings of choice. This recipe shows one of our favourite combinations but do take the liberty to make this your own - it's very versatile!Love Sonia's Vietnamese Pizza recipe? Try her Japanese Chicken Curry next!
Provided by Sonia Wong
Categories eggs,lunch,msn feed,quick and easy,snacks,stovetop,Vietnamese
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Sprinkle scallions on top. Drizzle about 1 Tbsp of sweet chili sauce and cook for a minute. Crack the egg (2 if using quail eggs, 1 if using chicken eggs) right on top, scrambling it and spreading it almost to the edges of the rice paper.
- Once the egg is almost fully cooked, sprinkle about 3 Tbsp of pork floss all over.
- If desired, fold the rice paper over when it's pliable. Then continue to cook until the rice paper is crispy. Alternatively you can skip the folding step and cook until rice paper is crispy. Repeat steps 1-4 for remaining rice paper and serve immediately.
VIETNAMESE SPRING ROLLS
These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.
Provided by canarygirl
Categories Pork
Time 1h
Yield 20 spring rolls
Number Of Ingredients 15
Steps:
- Combine all ingredients except wraps and oil in a bowl.
- On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
- Fold sides in, then begin rolling spring roll at the mixture side.
- Seal roll by moistening edge with water.
- Heat oil over medium-high heat.
- Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
- Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
- Keep warm in heated oven.
- Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
- Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
- Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.
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