sprig rolls

356K views · 10K reactions | I think we just made the best monster seafood spring rolls in the galaxy. With the new restaurant coming soon, we’ve been testing how the highest quality seafood could work with Chinese food. Some may say this is a waste of seafood but when you have access to the best seafood in the world, this is just another day at work. #wok #seafood #springrolls | DIMSIMLIM

2.5K views · 17K reactions | Mouthwatering Seafood Egg rolls !! “Please ensure ALL of your seafood is dried well (with paper towels) before frying. Or else your spring roll will get soggy very quickly. Ingredients: old-bay seasoning (no precise measurement) 8 inch spring roll wrappers (I doubled them) 2 Ibs king crab legs (split the leg legs in half) 1lb jumbo shrimp (total of 16 shrimp) 4-9oz lobster tails (split in half) 1 Ib jumbo lump crabmeat (season with Old bay, 1/3 cup mayo, green onion, Dijon mustard, yellow mustard & 3-4 oz cheese) 1 tbs butter to cook lobster & shrimp + old bay * this made me 8 egg rolls * make a flour/water paste to seal the edges * wrappers are from an Asian market * fried in peanut oil * ensure ALL of your seafood is dry as possible before hand” : : 🎥: @itssogood81 ➡️:Follow @foodstagramafrica for daily dose of irrestible recipes 🤤 💬: Comments with your take on the recipe 🏷️: Tag a foodie friend who you would love to try this with! 🤩 #foodstagramafrica | FoodstagramAfrica | foodstagramafrica · Original audio

572K views · 8.2K reactions | Egg Rolls #foodblogger #egg #roll #recipes #immersion #blender | Jenny Martinez | Jenny Martinez · Original audio

1.4M views · 27K reactions | This is your PEANUT SAUCE NOW! #peanutsauce #Vietnam #yegfood #fyp | Quang Tran | Quang Tran · Original audio

130K views · 4.1K reactions | Crab Rice Rolls | Save my recipe for Steamed Crab Rolls! I used sweet Snow Crab this time and I think it tasted better than the shrimp version. I dunked my rice paper in... | By My Healthy DishFacebook

270K views · 10K reactions | These Vietnamese summer rolls are perfect for a light summer meal! https://iheartumami.com/shrimp-summer-rolls/ These rolls are packed with juicy... | By I Heart Umami | These shrimp summer rolls are one of my favorite summer meals. They are fresh, healthy, and come with 2 dipping sauces. Start by cooking your noodles and julienne the cucumbers and carrots. Garlic chive adds authentic flavor. Rice pepper can rip easily so keep the ingredients as flat as possible. Dip a rice pepper sheet in water for five seconds then layer butter lettuce, noodles, veggies, herbs, and shrimp. Roll it up gently but firmly folding in the sides as you go. Perfect for a lunch or a fun appetizer. Now the only thing left to decide is which dipping sauce you like the most.

125K views · 2.3K reactions | Shrimp summer rolls with the perfect peanut dipping sauce to pair with it! Easier to whip together than you might think.. don’t over complicate it! Full recipe below 👇 Rice Paper Wraps Romaine lettuce leaves Vermicelli Noodles Cooked shrimp, halfed Carrots, matchsticks Cucumbers matchsticks Sauce: 1/4 cup peanut butter 2 Tbsp Coconut MilK 1 Tsp Garlic minced 2 Tbsp Tamari 2 Tbsp Rice wine vinegar 2 Tbsp Maple Syrup 2 Tsp Chili Paste #peanutsauce #summerroll #veggies #vegetarian #yum #appetizer #recipe #recipes #sauce #dip #sogood #healthy #health #wellness #cheflife #summer #foodie #foodlover | Geoffrey Zakarian | Earth, Wind & Fire · Let's Groove

94K views · 1.4K reactions | I tried to make them in the air fryer and it just doesn’t have that same crunch but it’s not baaaad but they don’t give the same crunch factor! But if you want to try, spray cooking oil all over the wrapped wontons and air fry at 375 for 10-12 mins or until crispy-ish 😅 | Stephvnietea | Stephvnietea · Original audio

Canning simple Recipes Fod Gardening Preserving and Crafting ! | 🌿 Freshen up your meal with Vegetable Spring Rolls and Peanut Sauce | Facebook

Easiest Stuffed Cabbage Ever: Cast-Iron Skillet Roast Stuffed Cabbage | leaf, cabbage roll, recipe | This is gonna be the EASIEST stuffed cabbage recipe you've ever made because of one great shortcut from Rachael: "Freeze a whole cabbage, then defrost it... | By Rachael Ray Show | - [Rachael] I'm gonna make stuffed cabbage. (note swooshes) If you are making stuffed cabbage, whether you're doing a whole stuffed chou farci, or you're doing rolls, which is what we're gonna do today, you never have to put a giant pot of water onto boil ever again. (hands clap) This works. I did it, I can prove it, I'm gonna show you. All you have to do, is freeze the cabbage! The whole head! I just threw it in the freezer. That's it! You let it freeze completely through, so at least a day. Then you take it out. I left it on the counter overnight. So underneath these little cloths on the counter, are the giant leaves we're going to stuff. This will yield about 16 rolls, what we've done here with just the large leaves. And a pound and a half of beef and half a pound of pork, is what we have in the bowl, with salt and pepper. (bowl clunks) Into our bowl, we're going to add, for the filling, fresh sage, about two tablespoons. Or, you can use dried sage, in which case I would use two teaspoons. I'm gonna use a couple teaspoons of fennel, ground fennel or fennel pollen. If you like a little bit of heat, you can add about one teaspoon of ground red pepper, which is what this is, or red pepper flake, which everyone has, right? About two teaspoons each of granulated garlic (bracelets clink) and granulated onion. One ounce each of Pecorino and Parmigiano, about a cup and a half total, or you can use all Parm or all Pecorino. One, of course, is sheep's milk, one is cow's milk. Into the bowl she goes. Three quarters of a cup of white rice, that I covered with half a cup each of beef stock and white wine. And then I let it sit for 30 minutes or more, until you're ready to use it, right? Until you're ready to cook. And look how it bloats. It bloats up with all that flavor and this is our binder. This is raw rice, to be clear. Raw rice. Then we're going to add one (egg knocks twice) egg, crack it into a dish, just to make sure you don't drop shell. (fork clicks) (bowl clunks) And then a good, fat drizzle of olive oil. Take your rings off and get in there. Now what's great about this dish, is that I started it in just the giant cast iron skillet. I didn't have to use a pot for the cabbage. I'm mixing this in a bowl. This is a one-pan dinner. We're gonna put this into a 375 oven for an hour to 75 minutes, until the rice is nice and tender in your rolls. The sauce, I had to make ahead because it has to be cool, because we're gonna put and nest the rolls into it. So the pan had to be cool. This is nothing, it's so simple. It's just a small onion in a little bit of olive oil and butter. When the onion is soft, I add a bit of garlic. I add some beef stock and any kind of tomato you want. I used a combination of one small can of cherry tomatoes and two cups of tomato passata, which is like tomato sauce. So you just bring that sauce to a simmer, let it come together a bit, turn it off. When it's cool, you can roll your cabbage. You center it. I cut out the large vein with my pairing knife, when I defrosted instead of boiled my cabbage, and then you just tuck and roll. And now I'm gonna do that 16 times. (note swooshes) I took a little bit of sauce out, about a cup and a half to two cups. So I'm gonna take the last two rolls and we're gonna nest those into the center. And we turn this almost into a giant winter sunburst or something. Giant winter flower. Gorgeous. And now we're going to spoon over or just drizzle around, the remaining sauce, so we have a little on top, too. And we put this in the oven, for, as I said, 60 to 75 minutes. And just check on it every once in a while. If it looks like it's getting a little dry on you, pour a touch of stock or water over the top. (note swooshes) This is our incredible (plastic scrapes) easiest ever, baked skillet cabbage. All I'm gonna do is chop up a little parsley for the top. Oh, God. They're just so beautiful. (musical note swooshes) (musical note swooshes)

Vietnamese Fried Spring Rolls