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By HeatherFeather on January 1, 2007
"My friend, Lan, who is Vietnamese, showed me how to make these delicious and healthy spring rolls. These are served cold and are NOT fried. They do require some skill to roll - unless you've made these before, you may want to have extra rice papers on hand in case you tear some! It is crucial to use only fresh herbs etc. in this dish, however you..."
Ingredients: vermicelli rice noodles, rice paper sheets...
Prep Time: 30 mins
Total Time: 30 mins
By AlmaG on May 26, 2006
By Sue Lau on March 18, 2010
By Picholine on August 7, 2004
"We made a delicious meal of these, Chinese eggrolls, Thai corn fritters, and nuoc cham dipping sauce. I found variations of this recipe on the web, but adjusted the amounts for the best flavor. These can also be grilled. UPDATE: I can't vouch for it being authentically Vietnamese, though the recipes I combined to make this were labeled that way...."
Ingredients: cornstarch, egg whites...
Prep Time: 15 mins
Total Time: 22 mins
By What's Cooking? on May 25, 2010
"A great way to use leftover cooked salmon! Serve these delicious fresh (not fried!) spring rolls with a spicy peanut dipping sauce. You can mix some peanut butter and hot chili paste with hoisin sauce, or look up a more sophisticated dipping sauce recipe. I used leftover salmon, which happened to be baked with cilantro butter - Feel free to use plain..."
Prep Time: 20 mins
Total Time: 20 mins
By bluemoon downunder on March 7, 2009
"This recipe - by Rodney Dunn - is from the March 2001 issue of the 'Australian Good Taste' magazine. I have made these patties - served as a first course - with the chillis for guests who like hot and spicy food (and they've loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately..."
Prep Time: 15 mins
Total Time: 27 mins
By Vicki in CT on May 24, 2010
By Tybooty on July 11, 2013
By Wendys Kitchen on October 15, 2007
By KitchenManiac on August 8, 2006