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aliettedb, I'm making some chả giò (Vietnamese spring rolls) and I'm trying a new method of softening the rice paper. Normally, I'd just soften them one by one, but I've found a recipe that says to moisten one sheet, then put the next on top, then moisten the next, and so on. Which is all very well, except when I try to separate the sheets, they all start tearing apart. And now I have a kilo of prepared pork and prawn filling and no more rice paper.
What to do?
Well, chả giò are basically just sausages with rice paper instead of sausage skin, right? What if I tried making them without the skins?
I hereby present... the skinless spring roll!
Okay, so not the most attractive of meat balls. It turns out the skin does play a certain useful aesthetic role. However, they passed the Liem Academy taste test.
The best ones were the ones I made in the oven...
While these I fried in a pan with the lid on, so they were browned on the bottom and moist on the top, just like Chinese guotie.
Think they look a bit gruesome? Well, if you've ever eaten a spring roll with vermicelli, this is what they look like inside... I don't think these will be taking off somehow, but they were quite tasty meat balls. Maybe I need a better name for them. Anyone up for pan-fried hairy balls?
aliettedb, I'm making some chả giò (Vietnamese spring rolls) and I'm trying a new method of softening the rice paper. Normally, I'd just soften them one by one, but I've found a recipe that says to moisten one sheet, then put the next on top, then moisten the next, and so on. Which is all very well, except when I try to separate the sheets, they all start tearing apart. And now I have a kilo of prepared pork and prawn filling and no more rice paper.What to do?
Well, chả giò are basically just sausages with rice paper instead of sausage skin, right? What if I tried making them without the skins?
I hereby present... the skinless spring roll!
Okay, so not the most attractive of meat balls. It turns out the skin does play a certain useful aesthetic role. However, they passed the Liem Academy taste test.
The best ones were the ones I made in the oven...
While these I fried in a pan with the lid on, so they were browned on the bottom and moist on the top, just like Chinese guotie.
Think they look a bit gruesome? Well, if you've ever eaten a spring roll with vermicelli, this is what they look like inside... I don't think these will be taking off somehow, but they were quite tasty meat balls. Maybe I need a better name for them. Anyone up for pan-fried hairy balls?
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Date: 2012-07-31 09:39 am (UTC)ROFL. Um, no. :P
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Date: 2012-07-31 10:03 am (UTC)no subject
Date: 2012-07-31 11:52 am (UTC)(for moistening bánh trắng, I own a set of plastic separators that allow the papers to be piled together without merging into a mess)
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Date: 2012-07-31 08:30 pm (UTC)Yes, they tasted okay in the end. Liem gave them a hesitant try, then declared they tasted like meatballs and ate them up happily after that.
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Date: 2012-07-31 08:48 pm (UTC)Basically, they're flat pieces of plastic: you put one bánh trắng, one bit of plastic, one bánh trắng, one bit of plastic... then you dump the entire stack in water so all the bánh trắng are moistened at once.
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Date: 2012-08-01 08:27 am (UTC)no subject
Date: 2012-08-01 11:10 am (UTC)