Vietnamese Burritos Recipes
VIETNAMESE BURRITOS
Make and share this Vietnamese Burritos recipe from Food.com.
Provided by Iron Woman
Categories < 60 Mins
Time 45m
Yield 10 serving(s)
Number Of Ingredients 27
Steps:
- Soak rice noodles in warm water until softened, then drain.
- Wash chicken breasts and pat dry.
- Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature.
- Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
- Soak the wrappers, 1 at a time, in warm water until softened.
- Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings.
- Roll the wrapper once over the filling. Tuck in the ends and roll completely.
- Press to seal. Repeat with remaining wrappers and filling.
- For Dipping Sauce:.
- Combine all ingredients.
Nutrition Facts : Calories 443.9, Fat 13.9, SaturatedFat 2.1, Cholesterol 42.9, Sodium 1400.8, Carbohydrate 57.5, Fiber 3.4, Sugar 14.4, Protein 22.1
BREAKFAST-FOR-DINNER BURRITOS
Having a cheesy scrambled egg-filled burrito for dinner is the antidote to a busy morning when there often just isn't time to make or enjoy one. This version has some salsa-spiked refried beans, Canadian bacon and avocado in it to add extra heft, but like any burrito, it's also easy to customize and make your own.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy.
- Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa.
Nutrition Facts : Calories 740, Fat 41 grams, SaturatedFat 12 grams, Cholesterol 406 milligrams, Sodium 1631 milligrams, Carbohydrate 63 grams, Fiber 8 grams, Sugar 4 grams, Protein 33 grams
VIETNAMESE SPRING ROLLS
I got this recipe from a Vietnamese woman while living in Canada. I didn't realise how easy it was to make these little suckers! There aren't alot of ingredients, and you don't hafta be a master asian chef; but you do hafta have some patience! When you grate the carrot, do it lenthwise, so the pieces are long and thin. Make sure the celery root is FINELY minced. Just a couple of tips if you want these to be truly authentic. Give yourself a couple of hours, and you'll be glad you did!
Provided by getoutofmygalley
Categories Pork
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Thaw out wraps (they usually come frozen at the asian supermarket) about halfway, so you can work with them.
- Combine pork with carrot, celery root, and soy sauce.
- Gently fold in the chicken stock powder.
- Cut the noodles so that you can fold them into the pork mixture.
- Combine all ingredients well with your hands.
- Assemble the rolls suing about 1 1/2 tsp of pork mixture, rolling it in the wraps like mini-burritos, being sure to do so tightly.
- Put about an inch of Canola oil in a deep 9 inch skillet. Fry the spring rolls in the oil until golden brown on all sides.
Nutrition Facts : Calories 203.4, Fat 6.5, SaturatedFat 2.3, Cholesterol 29.9, Sodium 372.6, Carbohydrate 23.9, Fiber 1.4, Sugar 1, Protein 11.4
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