Comments on: Red Lantern Crisp Parcels (Cha Gio or Spring Rolls) http://steamykitchen.com/2456-vietnamese-spring-rolls.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 23 Apr 2015 19:10:52 +0000 hourly 1 http://wordpress.org/?v=4.2 By: Jaden http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-1235422 Tue, 18 Nov 2014 22:49:16 +0000 http://steamykitchen.com/blog/?p=2456#comment-1235422 Yes! Roll ahead, freeze in a single layer. I put them on a paper plate, then put paper plate into a freezer bag. When ready to cook, don’t defrost, just gently slide them in the oil and add an extra minute or so. jaden

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By: Leah http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-1235421 Tue, 18 Nov 2014 21:47:18 +0000 http://steamykitchen.com/blog/?p=2456#comment-1235421 Can these be rolled ahead and frozen? I’m planning appetizers for New Years Eve and am looking for things I can make ahead. I”ve made your other egg rolls on multiple occasions and they are fantastic! Even though my rolling still needs work. Thanks

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By: SteamyKitchen http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-1194900 Fri, 01 Aug 2014 13:23:07 +0000 http://steamykitchen.com/blog/?p=2456#comment-1194900 Thank you Larry!

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By: Larry White http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-1194219 Thu, 31 Jul 2014 17:46:57 +0000 http://steamykitchen.com/blog/?p=2456#comment-1194219 I made Mother’s egg rolls and they turned out great. I used ordinary green cabbage and perhaps I should have used Napa Valley Cabbage the recipe didn’t specify. In any event, these are without doubt the best egg rolls I have ever made. Thank you and Mother for the recipe. Sincerely, Larry White, Courtenay, B.C.,Canada

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By: Alyssa http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-1101749 Thu, 02 Jan 2014 15:44:31 +0000 http://steamykitchen.com/blog/?p=2456#comment-1101749 My aunt made these and I thought that they were a family recipe (we’re Chinese). Imagine my surprise when I asked her for the recipe and she gave me this link! They are so delicious! She just brought them to Christmas and her full tray was gone before the other appetizers were even half finished!

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By: Melisa http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-1099074 Sun, 22 Sep 2013 03:53:26 +0000 http://steamykitchen.com/blog/?p=2456#comment-1099074 What’s up mates, its enormous paragraph on the topic of educationand
completely explained, keep it up all the time.

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By: SteamyKitchen http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-435048 Thu, 03 Nov 2011 14:57:00 +0000 http://steamykitchen.com/blog/?p=2456#comment-435048 I precook the ingredients first, just a quick stir fry to season and cook. Otherwise you run the risk of undercooked interior and burnt skin.

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By: Keyi http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-432757 Tue, 01 Nov 2011 08:34:12 +0000 http://steamykitchen.com/blog/?p=2456#comment-432757 I miss Vietnamese spring rolls! By the way do I need to precook the ingredients for the filling first before wrapping them? Many thanks!

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By: Pam http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-130151 Thu, 31 Dec 2009 21:19:05 +0000 http://steamykitchen.com/blog/?p=2456#comment-130151 I have been looking for this recipe for a long time. Years ago a refuge family from Vietnam lived in the neighborhood. In exchange for “English lesson” which were mainly afternoons talking about our children, she offered to teach me to cook. But mainly we talked and ate and Vietnamese spring rolls were a favorite of mine. I so remember the pork and the carrots! Lan and her family relocated very quickly to the mid west and I never got the recipe. This sounds so close, I can’t wait to try them!

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By: John http://steamykitchen.com/2456-vietnamese-spring-rolls.html/comment-page-6#comment-86848 Thu, 14 May 2009 08:21:04 +0000 http://steamykitchen.com/blog/?p=2456#comment-86848 I am anxious to try this recipe. I did recently purchase what said to be rice roll wrappers, but don’t look anything close to what I have seen in these pictures. They look dry and brittle. Unfortunately for the poor student, I will be cutting all the vegetables by hand. I am curious on the details of the mentioned book. I will be checking it out at my local book giant. Will let ya know how it turned out.

John

you can still use rice wrappers and fry them or use them like this: Vietnamese Summer Rolls ~jaden

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