What are Vietnamese salad roles?

Vietnamese salad roles are a type of Asian food made by wrapping vegetables and ingredients such as rice noodles, boiled pork and shrimp in Vietnamese rice paper, thin rice flour cover. Obars of rice paper for Vietnamese salad roles become translucent when it is soft, allowing food inside the roles to be clearly visible, so inventive or dramatic presentations can be arranged. Rolls do not cook after filling and composition and are generally administered at room or cooling. When served, roles are usually placed in a small group and accompanied by some kind of sauce, such as peanut and garlic sauce or Tamarind sauce and beans. In Vietnamese, this meal is known as goi Cuon , but is also known as summer roles, fresh spring roles or crystal roll in some restaurants. Each vegetable is either chopped into smaller pieces or sliced ​​to form long strips that fill the length of the roll. In addition to the greeneryNina also includes very thin rice noodles. The noodles should be cooked before placement in roles and sometimes thrown, albeit still hot, with vegetables and sesame oil to warm up ingredients.

meat, proteins or seafood are part of most Vietnamese salad roles. This traditionally includes fried pork and shrimp, although almost any meat can be used. In various recipes you can find strips of fried firm Tofu, Shrimp, Humra, Chicken and Beef. Whatever is used, protein is cut to size, so it fits in the role, but is not finely chopped. Instead, thin strips or pieces of bite size are more common.

The assembly of Vietnamese salad roles begins with a rice paper envelope. They are usually sold in flat, dry, cracker Sheets, which must be reconstructed in warm water for several seconds. After being damp, some recipes require to makeIn the middle of rice paper, the hoisin sauce or hot chili sauces expanded. Vegetables and rice noodles are placed in the center, followed by meat and fresh herbs such as coriander or basil. The rice paper is then folded and rolled until it creates a tight envelope around the ingredients, which will be visible if they touch the paper.

Vietnamese salad roles are often served with some kind of sauce. The Thai peanut sauce, which is a mixture of garlic, peanuts and hoisin sauce, is one of the possibilities. You can also use a more robust soy sauce, sesame oil, garlic and ginger sauce. A small amount of chili paste can be served on the side, so the heat of sauces or Vietnamese salad roles can be adjusted to taste.