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By Sue Lau on March 10, 2004
"A very refreshing roll, much like an updated goi cuon, with a choice of two Asian dipping sauces. Served as an appetizer, these rolls make 16, but as a part of a main course, these serve 4 as part of an Asian meal. The rice papers used in this recipe may be found at high end grocers or Oriental markets and are called "Banh Trang"."
Ingredients: cooking oil, rice paper sheets...
Prep Time: 45 mins
Total Time: 53 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 Sue Lau on November 9, 2004
By Sue Lau on March 9, 2004
By cookiedog on April 16, 2008
"My new favorite dipping sauce! Wontons, egg rolls, lumpia, dim sum... I even enjoy it poured over rice. You can make this as spicy as you like or leave out the heat entirely. Recipe by Chef Terrence Khuu of Milpitas' Bleu Ginger."
Prep Time: 5 mins
Total Time: 5 mins
By Rita~ on February 4, 2011
"The two main ingredients in this recipe are the chicken, which must be juicy and cooked just right (the technique here for cooking the chicken is based on the Chinese method of submerging a whole bird in boiling water. This simple method produces moist, succulent chicken every single time), and the rau ram (Vietnamese Cilantro), which must be used..."
Prep Time: 15 mins
Total Time: 45 mins