Hey! Don’t call these egg rolls. They don’t like that. They prefer to be called by the exuberantly optimistic name of Spring Rolls.
I can see where the confusion comes from. An egg roll is an Asian treat of the same basic size and proportion as these rolls. But really that’s the only similarity between the two. In Vietnam, these are known as Gỏi cuốn. Besides Spring Roll, the English names include Salad Roll, Fresh Roll, & Summer Roll.
They are fresh and delicate and in large parts– raw. Nothing at all like their deep-fried continental cousins. The fillings in egg rolls are cooked and shredded, then fried in their wrapper to a crackly crunch. The crunch in a good Spring Roll comes from fresh lettuce, fragrant herbs, and crisp veggies. The nuanced flavors of these vegetables can also be enhanced with cooked pork, chicken or shrimp.
I chose to make these for the photo challenge of this competition because they are such charming little hand-held works of edible art. All their beautiful components are firmly packed together and rolled into rice-paper sheets. They can joyously burst out one end or stay seductively tucked inside. But they can’t hide their beauty. Because the rice-paper sheets that give this roll structure are thin and translucent; offering an artful window into the soul of these Vietnamese classics. The effect is almost like stained-glass and it really is one of the culinary world’s most beautiful creations; making them more than ready for their close-up. VOTE for me here!
Shrimp and Chive Spring Rolls makes 12
CLICK here for a printable recipe
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
My previous Project Food Blog Entries
FoodBuzz Challenge #3: Sippity Suppers
FoodBuzz Challenge #2: Turkish Mussels
FoodBuzz Challenge #1: A Top 9 of My Own
This recipe trio looks delicous! I must try this sometime!
i’m from hawaii..and i love poke! it’s so easy to make too! all you need is fresh ahi and you’re good. Onions,some salt, sesame oil, and kikkoman shoyu!!!! it’s soo ONO (delicious)!
Wake me from this dream! I adore poke. Your creative recipes for it look amazing. Could live on the stuff. Really. xo
I was stationed there 6 months out of the year for three years when I was in the Marines, fell in love with the place, the culture and the food!
I’m totally loving your hawaiian posts. Makes me want to go there even more now.
I’ve always wanted to visit Hawaii, as I’ve heard there is a strong organic movement there. And seeing your recent posts make me want to go even more. Fresh fish is such a wonderful thing, and your Poke sounds (and looks) exquisite.
p.s. I was in South Florida the other day, and I picked a few mangoes that looked exactly like the one in your pic-they tasted like candy too (smile)!
I am nuts for Ono, so number 2 looks extra yummy to me. Now you’ve got me craving sushi. Which works out, because I’m back in LA now, and a ten minute drive away from Take-san.
But what are those seductive looking fruits to the left of the photo?
There are passion fruit known here as lilikoi!
Wow! I absolutely adore raw fish and these are like no fish tartare I’ve ever had! Absolutely flavorful and luscious! This is definitely a main course in my house!
Oh, I LOVE LOVE LOVE poke and I can tell that I am going to be in heaven with these recipes. Thank you so much for sharing.
I love raw fish and these recipes are magnificent. You are so lucky to be eating them in such a beautiful and romantic setting. I hope you’re having a great time.
What a beautiful serving! No way I could choose. I’d need all 3 and I’d be happy to call it dinner.