Shrimp spring rolls (gỏi cuốn in Vi

shrimp spring rolls (gỏi cuốn in vietnamese) are the perfect finger food when we have a party. not only are they healthy, but they're very tasty as well. i usually serve them sliced ​​in half with a peanut and hoisin sauce on the side.

for this dish, i prefer to wrap the rolls with tapioca sheets, called bánh tráng mỏng in vietnamese, which literally translates to "thin paper disks".they are thinner than rice paper, and as a result the shrimp are still visible once wrapped. the other plus of using tapioca sheets is that they look fresh longer, once they're made, versus the ones with rice paper. tapioca rounds are stickier than rice paper when wet though, so it's a little more difficult to wrap them.

in these particular fresh rolls,.i added the basic ingredients such as shrimp, rice noodles, bean sprouts, cucumber, lettuce and vietnamese herbs. meat could be added but i like them very simple. it's a fairly fast dish; the only long step is wrapping the rolls, but with our large family, the work was quite easy.

and for the vegetarians in the house, we wrapped bì cuốn chay, so everyone could share the same meal. for dinner.

Shrimp spring rolls (gỏi cuốn in Vietnamese) are the perfect finger food when we have a party. Not only are they healthy, but they're very tasty as well. I usually serve them sliced in half with a peanut and hoisin sauce on the side.

For this dish, I prefer to wrap the rolls with tapioca sheets, called bánh tráng mỏng in Vietnamese, which literally translates to "thin paper disks". They are thinner than rice paper, and as a result the shrimp are still visible once wrapped. The other plus of using tapioca sheets is that they look fresh longer, once they're made, versus the ones with rice paper. Tapioca rounds are stickier than rice paper when wet though, so it's a little more difficult to wrap them.

In these particular fresh rolls, I added the basic ingredients such as shrimp, rice noodles, bean sprouts, cucumber, lettuce and Vietnamese herbs. Meat could be added but I like them very simple. It's a fairly fast dish; the only long step is wrapping the rolls, but with our large family, the work was quite easy.

And for the vegetarians in the house, we wrapped bì cuốn chay, so everyone could share the same meal for dinner.

Shrimp spring rolls (go I n CU ô' indication in Vietnamese) are the perfect finger food when we have a party. Not only they are healthy, but they' re very tasty as well. I usually serve them sliced in half with a peanut and hoisin sauce on the side.

For this dish, I prefer to wrap the rolls with tapioca sheets, called ba tra NH ng mo ng in Vietnamese, which literally translates to "thin paper disks".They are thinner than rice paper, and as a result are still visible once the shrimp wrapped. The other plus of using tapioca sheets is that they look fresh longer, once they' re made, versus the ones with rice paper.Tapioca rounds are stickier than rice paper when wet though, so it's a little more difficult to wrap them.

In these particular fresh rolls,The basic I added ingredients such as shrimp, rice noodles, bean sprouts, cucumber, lettuce and herbs Vietnamese. Meat I could be added but like them very simple. It' s a fairly fast dish; the only step is wrapping the long rolls, but with our large family, the work was quite easy.

And for the vegetarians in the house, we wrapped bi CU ô' indication n chay, so everyone could share the same meal for dinner.