Ingredients
& Nutrition
Facts
Starches &
Grains
Nutritional Information:
Serving Size 2oz
Calories 200
Total Fat 1g
Cholesterol 0g
Total Carbohydrate 41g
Sugar 2g
Vitamin A 0%
Calcium 4%
Servings Per Container about 6
Calories From Fat 10
Saturated Fat 0g
Sodium 80g
Dietary Fiber 0g
Protein 7g
Vitamin C 0%
Iron 2% |
Spring roll wrappers (aka rice paper, spring roll skin, edible rice paper, summer roll wrappers) are used in both Vietnamese and Thai cuisine for preparing fresh or fried spring rolls. The circular wrappers are thin, brittle, and opaque and marked with a cross-hatched pattern.
To prepare, submerge the rice paper into a plate of shallow water a few seconds just to soften, one at a time. Do not
over soak or the rice paper will start to disintegrate. Gently remove and roll up filled with cooked ground meat or other protein and shredded vegetables and herbs. Note that it is important to apply a little pressure, as you roll, to ensure that the roll is firm and tight.
Uncooked springrolls are called 'poh pia saht' and can be stuffed with Chinese sausage, cucumber, tofu and omelet and served with a dipping sauce. Springrolls fried in oil are called 'poh pia tawt' and usually are stuffed with glass noodles and shrimp or pork. For a lower calorie version fry in a non-stick pan until golden brown and bake in the oven until crisp. Serve with Mae Ploy Sweet Chili Sauce.
Spring roll wrappers are low in calories and fat and high in protein. Made mainly from rice, consider including in a gluten-free diet. |
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Jasmine rice (Thai: ข้าวหอมมะลิ; kao hom mali) is a long-grain variety of rice that has a nutty aroma and subtle flavor. This rice should be rinsed before cooking to rid of extra starch. The grains will cling when cooked, though having less amylopectin, it is less sticky than other rices. The famous 'Jasmine rice' is Kao Dawk Mali 105 variety (KDML105), discovered by Mr. Sunthorn Seehanern, the rice officer in Chachengsao
provice. Chinese restaurants usually serve long-grain as plain unseasoned steamed rice
The Good
This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Folate and Manganese.
Rice is cooked by boiling or steaming. It can be cooked in just enough water to cook it through, or it can be cooked in a large quantity of water which is drained before serving. Electric rice cookers, which are popular in Asia, simplify the process of cooking rice. |
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Glutinous rice (also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (Oryza sativa L.)
Chinese people use sticky rice which is properly known as "glutinous rice" (which does not contain dietary gluten) to make zongzi. The Japanese table rice is a sticky, short-grain rice. Japanese sake rice is another kind as well.
Sticky rice, known as xôi (cooked) or nếp (uncooked) in Vietnamese, is most typically eaten during each full moon as offerings. It is also common during Tết, the Vietnamese New Year. It is often colored with food dye or cooked with mung beans.
Thai people also use toasted sticky rice (kao kua) to add a nut like flavor to many dishes.
The Good
This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Manganese. |
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To cook white rice, the rice is measured and added to the inner bowl. Cold water is measured and added or simply added up to the appropriate graduation in the inner bowl. Sometimes there are separate scales for brown rice (as more water is required) or for cooking other foods in the appliance.
Once the lid is closed and the cooking cycle has been activated, the rice cooker does the rest. Fancy models give a countdown in minutes to the "ready time," and beep when done, whereas less expensive and older models simply click or ring a bell when done. |
| Rice Noodle
Wheat Noodle
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Rice noodles are noodles made from rice. Their principal ingredients are rice flour and water, though sometimes other ingredients such as tapioca or corn starch are also added.
Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses.
Ramen noodles come in various shapes and lengths. They may be fat, thin, or even ribbon-like, as well as straight or wrinkled. According to Nissin, there are five traditional types of noodles: "hand-stretched noodle," "oiled and stick-stretched noodle," "cut noodle," "pushed noodle" and "rice noodle."
- rice vermicelli (bee hoon,mai fun)
- wheat noodle (mee suah)
- thick rice noodle (laksa noodle)
- instant egg noodle
- egg noodles
- rice cake
- bean noodle (glass noodle)
| Description |
Western equivalent |
| Thick egg noodles |
Spaghetti |
| Thin egg noodles |
Vermicelli |
| Flat egg noodles |
Fettuccini |
Hand-expanded egg noodles;
Japanese ramen |
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| Stir fried wheat flour noodles |
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| Thin rice noodles |
Rice vermicelli |
| Rice noodles |
Rice spaghetti |
| Peranakan rice noodles |
Rice spaghetti |
| Flat rice noodles |
Rice fettuccini |
| Very wide, flat rice noodles |
Rice pappardelle |
| Very thin Mung bean starch noodles |
Thin mung bean vermicelli |
| Thin mung bean noodles |
Mung bean vermicelli |
| Thin salted noodles (1 mm diameter) |
Long and short very fine Vermicelli. |
| Aka e-fu noodle. Fried egg noodles. |
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| Literally Silver Needle/Rat Tail Noodles. 3-5 mm diameter with pointed ends. |
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| Shrimp egg noodle. |
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Each wonton (Egg Roll Wrapper) is made with a thin 10cm square lye-water pastry wrapper (made of wheat flour, water, salt, and lye) and filled with savory minced meat. The filling is typically made of minced pork, coarsely diced shrimp, finely minced ginger, finely minced onions, sesame oil and soy sauce. Wontons can be served in soup or deep fried with rice or noodles. Although commonly referred as "dumplings", wontons should really be classified as a kind of filled pasta more similar to the Italian tortellini or ravioli or Jewish kreplach. The thinness of the wonton wrapper makes the texture of boiled wontons rather similar to small meatballs.
Other variation of wonton are shrimp wonton or seafood wonton. Wonton pastry wrappers can also be made for thinly rolled hot water dough (made of flour, boiling water, and salt), though such wrappers are less commonly found.
The deep fried variety are often served as a snack or appetizer, particularly in American Chinese cuisine. While it is often filled with a minced pork mixture, they are occasionally filled with cream cheese as well.
Wonton Soup: This much-neglected portion of the complete recipe of the wonton dish is probably the reason for one of the most recognizable aroma in any wonton restaurant. It is a distinct seafood aroma that causes many to salivate in expectation of good wonton. Most recipes that recommend use of chicken stock miss this distinct refinement. The aroma comes from the addition of a small portion of dried octopus (available in Chinese dried goods stores) in the preparation of the soup. Allow to boil for at least half an hour. Add small amount of sugar and soy sauce if you wish.
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Cellophane (mung beans) Noodle
These slender, gelatinous noodles are widely used throughout China and Southeast Asia. They're made from mung beans and almost flavorless, though they readily absorb other flavors. They're commonly used in soups, stir-fries, salads, desserts, and even drinks. Before using, soak them in hot water until they're soft and transparent (about 15 minutes), then add them to boiling water and cook them for no more than a minute. Rinse them in cold water and drain. The dried noodles can also be deep fried to make a crunchy garnish or bed for sauces.
This food is very low in Saturated Fat, Cholesterol and Sodium.
Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear.
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