Tapsamai
1,000+ Views

How to roll Vietnamese Spring roll like a pro !!

Ok, I have many time made Vietnamese spring roll for my friends. And 10 out of 10 , they are all struggling to find the way how to roll it. In this video, it will show you how to roll Vietnamese Spring Roll like a Vietnamese ;)
7 Comments
Suggested
Recent
@Tapsamai Yeah, fresh bacon. It's the pork cut that is bacon (it's not bacon like you have with breakfast). You boil it until it's cooked and then cut it up into small pieces. My mom learned it from some of her Vietnamese friends. I don't think you can get this bacon in American stores. I think it's in Asian grocery stores only.
@yinofyang with fresh bacon ?? Well i never try with fresh bacon, maybe that the american style ;) But i did try with raw salmon, it tastes really good as well !
@Tapsamai Yep, it sure is. I've had quite a few this past week, with shrimp and with fresh bacon.
@kristenadams From now on, eat more vietnamese food, will you?
@yinofyang it is the easiest on the world to make, isnt it ? :)
Cards you may also be interested in
Snowfall in Palampur
Palampur is one of the most charming, scenic and serene places in the state of Himachal Pradesh. Blessed with beautiful valleys, majestic mountains gushing rivers, and pristine white snow, this state is nothing short of a magical fairyland. Derived from the Hindi word “Palum” meaning a lot of water. As a result of which there are numerous streams flowing through the area that gives a more cherishing look to this gorgeous place. It is a land covered in snow but it exudes warmth due to the caring locals and the natural hot water springs of the region. With winding roads lined with tall snow-covered pine trees and the Beas River which gushes by strongly, Palampur is a scenic wonder waiting to captivate all our senses. Famous amongst adventure enthusiasts, honeymooners and nature lovers, this stunning place will offer you the time of your life with unforgettable memories to last a lifetime! Nestled in the Himalayas is one of the most visited hill stations in Himachal Pradesh, Palampur. Apart from being the gateway to the Himalayan Mountains, this beautiful hill station is believed to be the Valley of Gods among the Hindus. With pine trees, snow-capped mountains, and lush greenery, Araiya Palampur is an enchanting and captivating resort! Frequented by both honeymooners and adventure lovers, Palampur has picturesque sights coupled with thrilling sports to enhance your experience. Winter season starts from October onwards. The temperature may even go down to 0 degrees Celsius. Usually, Palampur receives snowfall in the months of December to February. Winter sports like skiing, ice skating, snow scooter are administered during this time. This is the 2nd most crowded season of Palampur so make sure you make your arrangements in advance. The busiest and most crowded months are from March to June. Prices of hotels, taxis, and flights, etc will be too much at this time. Just try to prearrange everything beforehand because most of the services will be sold out during this time. Visit Palampur after monsoons (after September) to get mind-blowing discounts on hotels and travel. Very few tourists visit Palampur during this time.
Know How to Enjoy Culinary Travel Around the World
If you follow travel industry trends, you have probably noticed the increasing number of culinary travel blogs that talk about gastronomic delights from around the world. From hidden ramen spots in Tokyo to Michelin restaurants in Madrid to mom-and-pop eateries in Marrakech, these blogs make you want to pack your bags and hop on a plane to try the flavors of the word. Indeed, culinary travel blogs are showing the growing interest of tourists in food and wine tourism. But what exactly is culinary travel and why is it big right now? While culinary travel blogs have just become phenomenal, they are not entirely new. People have been going to different parts of the globe to taste and discover different kinds of cuisine for centuries. But today's generation of travelers want to share every epic foodie moment on their social media, whether they tried fried insects from a local food stall or splurged on a 10-course meal in a celebrity-chef restaurant in Dubai. This is why tour operators now provide tour packages designed for food enthusiasts and even for serious gourmands. By joining one, you won’t just enjoy a gastronomic adventure—you will also be able to visit incredible destinations and even pick up some cooking skills along the way. According to various culinary travel blogs, here are some of the best ways to get the most out of culinary travel packages. Learn food history Culinary tourism is not only about specialty dining experiences. Of course you will visit various restaurants, cafes, and bistros, but it's a lot more than that. The best trips let you meet with chefs and take part in food seminars and events. Culinary travel packages allow you to learn about local culinary cultures and customs. You will explore age-old cooking traditions and uncover the history of certain cuisines, discovering how they have evolved over the years. Cook local dishes It's one thing to know about how foreign dishes are made, but it's another thing to prepare and cook them yourselves. To make this trip extra memorable, take cooking lessons and learn directly from local cooks. This way, you can recreate your favorites at home. Explore the local area What better way to learn about food history than to be in the very place where the recipes originated? Some of the best culinary travel packages take you to farms and markets where you can buy and even harvestlocally growningredients yourself. About the Company Dynie Sanderson, Editor and Writer of Napa Food Gal Travels offers visitors an inspiring journey as a resource on culinary and wine destinations, luxury travel and resorts, restaurants, food and culinary events, unique get-a-ways, solo travel, and soft adventure travel. As an experienced food, wine and travel writer, Dynie’s passion for food and travel takes her to destinations near and far working in partnership with tourism boards and Destination Marketing Organizations. Dynie Sanderson has been a food, wine and travel writer for over 20 years with editorial contributions to a variety of regional lifestyle publications including being Publisher/Editor of GuestWest Magazine and Food and Flavor Editor for Napa Valley Life Magazine. Dynie – NapaFoodGal is the Editor and Content Creator for NapaFoodGalTravels as well as managing her popular social media outlets. She also is contributor to a variety of print and online publications with upcoming features to be showcased in JustLuxe, “the hotel guide”, FWT, AppleNews, Google News, USA Today 10Best and more … Today, NapaFoodGalTravels has a reach of over 200,000 people across the world between her blog and social media channels. Monthly page views per Google Analytics: 88.2K Twitter Followers: 61K Instagram Followers: 18K Facebook Fans and Friends Combined: Over 6,000
Travel Bucket List
Hey everyone! Ever sense I could remember I have always wanted to travel, it is my dream to see the world and experience everything earth has to offer. This is why I need your help: Help me construct a bucket list by answering this question: What is your most favorite place to go? (vacation or for other reasons) Everyone can give as many places as you want but make sure that it is specific. So if you chose China; What part? Any specific things or places there that make it your favorite? Thank you so much to any who participate, it means a lot to me and I hope one day I can cross off every one of your places off the list. :) If you don't want to be tagged anymore just message me :) Also take a look at @danidee on Vingle! @JPBenedetto @ButterflyBlu @deilig @buddyesd @araiannagorniak1 @NSSagasshi @Taijiotter @VixenViVi @InPlainSight @candyland1986 @MinionPeach17 @PurpleChick @jokes @RaquelArredondo @Marichel @mistymaity @Karthikkrazzy1 @RajeshSamel @GalaxyTacoCat @VeronicaArtino @DeniseiaGardner @B2STANG88 @purplem00n23 @Arellano1052 @shantalcamara @TerrecaRiley @FabiolaGavina @adorkabledolly @CassidyCathell @kpoplover1995 @kisnow @sugajin94 @ElizabethT @ParkMeiFan @netchiBates @fallendendenjr @BluBear07 @EmilyMurphey @loftonc16 @JessicaChaney @WiviDemol @HardikPatel @SreeniNair @missvicky69 @biancaP @tyragallegos10 @EllieDean @esmeraldagutirr @Amye1 @DaniVO @MattK95 @Matokokepa @Narissatayy @CandaceJordan @missophiestik @Animaniafreak @GingerMJones @MauSenpai @crazyflames12 @FallenDeath @ZoeMe @EricaRFonseca @AkiraCondry @nikkinjg @doraga @JonPatrickHyde @biancadanica98 @malibella @Safaa12 @DenieceSuit @SarahVanDorn @misskurmet82 @chris98vamg @wjdeogks76 @RobertMarsh @nenegrint14 @Rhia @smnthcarter773 @NoSixJersy @MimiZu17 @jcl4rks0n @vanemunos @MissB82 @VIPforever123 @YessicaCardenas @jiggzy19 @TheGreenEyedPup @vuihi @UrShawol @amobigbang @ChristopherSuta @esha @wllmvns @NishatH @CleoHoney @AimeeH @notgucci3 @JezziCrypt @KellyOConnor @LeilaB @hopeismyanchor @AluSparklez @KiKi29 @VarunNambiar @EdenSisco @EugeneAngleber @LAVONYORK @KendaylBasden @KpopGaby @amandamuska @NerukaWong @BiblioLady
Green Mango And Papaya Salad
INGREDIENTS 1 cup shredded green papaya 1 cup shredded banana blossoms 2 limes 1 pinch each salt, pepper, sugar 1 tsp minced garlic 2 tsp minced shallots 2 tsp minced spring onion (green onion would work fine) 1 tsp red chili oil ⅓ lb chicken breast, cut into VERY thin slices (as thin as you can manage) 1 cup shredded carrot 1 cup shredded green mango ⅔ cup chopped lotus stem {this should come pre-cooked, to a degree} 1 small red (spicy) chili, sliced into long, thin pieces ⅓ cup peanuts, coarsely crushed 1 cup fresh mint leaves Dressing 3 Tbsp soy bean oil {or other lightly flavored oil} 1 Tbsp sugar 2 tsp lime juice 2 tsp minced garlic 2 tsp soy sauce ½ tsp red red chili paste {optional} 1 tsp fish sauce 1 pinch salt INSTRUCTIONS Combine the shredded green papaya and shredded banana blossoms in a large bowl with ice water, juice of two limes, and a pinch of salt. Stir to combine, and let sit for 15 minutes while you prepare the rest of the recipe. Prepare the marinade for the chicken by combining the salt, pepper, sugar, garlic, shallots, and spring onion with the red chili oil. Mix in with the chicken, and let sit for 5 minutes before cooking over medium heat in a frying pan. Remove from the pan and set aside when done. In a large bowl, combine the carrot, green mango, lotus stem, chili, peanuts, mint leaves, cooked chicken, and green papaya/banana blossoms {after you squeeze excess liquid out}. Combine all the ingredients for the dressing, and taste to see if you need more sugar, salt, or lime. Toss together with the salad to coat everything. Serve with puffed rice cakes, if you want!
Bún Bò Huế - A taste from my parents hometown :) (Vietnamese food)
Spicy, fiery red, and murky, the appearance of bún bò Huế is almost the antithesis of it’s better known Vietnamese soup counterpart, phở bò, which is valued for it’s clarity and pure clean flavors. Although both have beef as it’s main ingredient, it would be a gross injustice to call a spicy version of pho. It’s an entirely different animal altogether with flavors stewed from the marrows of both beef and pork bones along with stalks of bruised lemongrass. The clear broth is then infused with a spicy and wonderous medley of red annato oil, crushed chile peppers, more lemongrass, along with a generous dollop of pungent minced fish paste. If you’re not already salivating by now, you should be. Ladled over thick rice noodles, common toppings include sliced beef shank, ham hock, cooked pork blood, pork patties called chả Huế, and finally plenty of fresh herbs. Hungry yet? If you’re from Huế (The old capital of Vietnam) you’ll just call it bún bò, but anywhere else in the world, you’ll call it bún bò Huế. We just call it pure goodness. You can make this goodness in your own home and it’s not that hard to do. The two main steps are making the broth and seasoning spice. Although the entire process might take about 4-6 hours (sometimes we simmer the broth overnight), the amount of time active cooking is minimal as you’ll see in the video. Check out the link to view more detail of ingredients and video how to cook it :)
Tẩy Trắng Răng Có Làm Hỏng Men Răng Hay Không
Giải đáp những thắc mắc về tẩy trắng răng có làm hỏng men răng không? Do những thói quen hàng ngày như uống trà, cà phê, hút thuốc lá… hay do mắc một số bệnh về răng như cao răng, sâu răng… khiến cho răng bị xỉn màu theo thời gian. Vàtẩy trắng răngchính là phương pháp giúp bạn nhanh chóng lấy lại được hàm răng trắng sáng, nụ cười rạng rỡ. Tuy nhiên, có rất nhiều bạn thắc mắc rằng liệu phương pháp tẩy trắng răng này có làm hỏng men răng không? Các nguyên nhân chính gây ố vàng răng Răng bị ố vàng, xỉn màu có thể bắt nguồn từ rất nhiều nguyên nhân. Nhưng chắc chắn một điều là nó sẽ khiến bạn mất tự tin và ngại giao tiếp hơn. Dưới đây là các nguyên nhân chủ yếu khiến răng ngả màu. Nhiễm màu trên bề mặt răng Sử dụng đồ uống và nhiều thực phẩm có màu Hút thuốc lá Vệ sinh răng miệng kém Nhiễm màu sâu bên trong cấu trúc răng Do tuổi tác, di truyền Nhiễm kháng sinh Tetracycline Bị nhiễm Florua Vệ sinh răng miệng kém là nguyên nhân chính dẫn đến răng bị ố vàng Để khắc phục cho tình trạng này hiện nay có rất nhiều phương pháp thẩm mỹ răng. Trong trường hợp chỉ bị xỉn màu ngoại sinh, bạn có thể làm sạch bằng phương pháp tẩy trắng răng. Còn với những trường hợp xỉn màu nội sinh không thể cứu vãn bằng các phương pháp làm sạch răng thông thường mà cần phải nhờ tới công nghệ bọc răng sứ, dán sứ veneer... Tẩy trắng răng có làm hỏng men răng hay không? Tẩy trắng răngđã được nghiên cứu là an toàn cho sức khỏe răng miệng được rất nhiều bạn ưa chuộng. Không làm hại tới men răng hay thay đổi cấu trúc răng nếu như bạn được thực hiện đúng cách. Để đảm bảo an toàn và đạt được kết quả tối ưu, bạn nên tìm đến nha khoa uy tín. Vì khi thực ở đây bạn sẽ được sử dụng thuốc tẩy trắng chính hãng, hệ thống đèn tẩy trắng hiện đại, bác sĩ nha khoa có tay nghề cao. Các trường hợp tẩy trắng bằng máng thuốc tại nhà cũng nên có sự chỉ định của bác sĩ. Tránh tình trạng không được sử dụng thuốc bên ngoài không rõ nguồn gốc với nồng độ tùy ý, có thể bị lan xuống nướu, dẫn đến các bệnh lý răng miệng nghiêm trọng. Những lưu ý khi tẩy trắng răng – Trước khi làm tẩy trắng, cần phải làm sạch cao răng, điều trị dứt điểm sâu răng, nha chu, phục hồi các cổ răng bị mòn, chống ê buốt nếu răng quá nhạy cảm. – Trường hợp răng nhiễm màu nặng, bạn có thể kết hợp cả 2 phương pháp tẩy trắng tại phòng khám và đeo máng tẩy tại nhà để có thể đạt hiệu quả như bạn mong muốn. – Sau khi tẩy, bạn nên kiêng những thực phẩm và đồ uống có màu, tránh uống nước quá nóng hoặc quá lạnh, trong thời gian2 tuần, chăm sóc răng miệng thật kỹ để hạn chế nhiễm màu lại. – Lựa chọn địa chỉ khám ởnha khoa uy tín: Hiện nay, do tình trạng tẩy trắng răng được thực hiện tràn lan tại rất nhiều cơ sở không có đầy đủ trang thiết bị, bác sĩ không tư vấn rõ ràng cho bệnh nhân hoặc một số bạn tự mua thuốc tẩy trắng tại nhà, dẫn đến tình trạng làm bỏng nướu răng, viêm tủy mà không mang lại kết quả tốt. Vì vậy, bạn nên tìm đến các nha khoa đáng tin cậy để mang lại hiệu quả tối ưu, an toàn.
Vietnamese Spring Rolls with Crispy Tofu
INGREDIENTS Spring Rolls 1/2 cup each julienned carrots, red pepper and cucumber 1 bunch fresh cilantro 1 bunch fresh mint 4 ounces vermicelli or rice noodles (the thinner the better) 8-10 Rice Spring Roll Papers Almond Butter Dipping Sauce 1/3 cup salted creamy almond butter 1 Tbsp reduced sodium soy sauce (GF if gluten free) 1-2 Tbsp brown sugar, agave or honey if not vegan 1 Tbsp fresh lime juice 1/2 tsp chili garlic sauce Hot water to thin Crispy Tofu 8 ounces extra firm tofu, drained and thoroughly dried/pressed 4 Tbsp sesame oil, divided 3 Tbsp cornstarch 2.5 Tbsp almond butter dipping sauce 1 Tbsp reduced sodium soy sauce 1 Tbsp brown sugar or agave nectar INSTRUCTIONS Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside. Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar). To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar (or agave) and whisk to combine. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total. Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy. Leftovers store well individually wrapped in plastic wrap, though best when fresh.
10 tips for healthy eating
Unlike what you can imagine, having a balanced diet is not such a difficult task. You need to follow three basic rules: consume variety, with quality and moderation. This is possible with discipline and awareness of what is really needed for your body. See the tips! Eat fresh foods Fresh or minimally processed foods, of vegetable origin, are the basis of a balanced diet. Include on the menu: beans, nuts, tubers, grains, fruits, vegetables and greens. Avoid excess salt, sugar, oils and fats Use salt, sugar, oils and fats in small amounts. Excessive sugar consumption contributes to obesity; the improper use of salt, oils and fats can increase the risk of high blood pressure and heart disease. Avoid ultra-processed foods The natural manufacturing process for ready-made foods generally includes high amounts of salt, sugar, oils and fats. In addition, they also bring other substances for industrial use and synthesized in the laboratory from sources such as oil and coal, which do not favor a balanced diet. So, avoid consuming foods like: chips stuffed cookies cake mix instant noodles powder soup ready seasoning  soft drinks Consume functional foods Functional foods are those that help prevent or reduce the risk of some diseases. Soy and fish, for example, help to reduce bad cholesterol; chestnuts, almonds, walnuts, onions and garlic, help the immune system; cabbage, cabbage and broccoli can protect against some types of cancer. Include fiber in your diet Studies indicate that fiber-rich foods, such as brown rice, help reduce the risk of some types of cancer and cardiovascular disease. In addition, they promote satiety and help control body weight. Make a weekly menu Create a weekly plan with the week's menu. This will help to organize food throughout the days and avoid the consumption of ready-made and ultra-processed foods. Make grocery list With the weekly plan in hand, choose a day of the week to go to the fair and the supermarket. Make a shopping list to help you not include items in the cart that will not contribute to your health. Have a balanced breakfast Your healthy choices start in the morning with a breakfast consisting of foods such as whole grain bread, cereals, tapioca, egg, yogurt, cheese and fruit. In addition to nourishing the body, they will give you the energy you need to start the day in a good mood. Eat intermediate meals Eating every three hours favors the proper functioning of the intestine. Include healthy food such as fresh fruit, plain yogurt, nuts and walnuts in between meals. Mindfulness when eating Try to focus while eating your meals. Eating while watching TV or accessing your cell phone can make you consume more than necessary. Also, use that moment to feel the texture and flavor of the food and enjoy each bite. Conclusion Healthy eating should prioritize fresh or minimally processed foods As we have seen, the basis of healthy eating is the proper choice of foods and ingredients. Avoiding ultra-processed foods as much as possible and opting for food in its most natural form, respecting the regions and seasons of production and harvesting, is fundamental. Look for small producers in your region to buy your food. Make at home, as much as you can, the preparation of your meals. You will notice that, in addition to being healthier, there is nothing more delicious than food that tastes like home. Value the food you eat, because then you will be valuing your body and your health. “You are what you eat”, have you heard that phrase? So, review your eating habits to build a healthier and more positive relationship with food. You will gain in disposition, energy, quality of life and, we have no doubt, taste.