Best 2 Fresh Vietnamese Spring Rolls Recipes
Embark on a culinary journey to create delectable Vietnamese spring rolls, a refreshing and vibrant dish bursting with flavors and textures. These delicate rice paper rolls are filled with a symphony of fresh ingredients, from crisp vegetables and aromatic herbs to succulent shrimp and tender pork. Immerse yourself in the art of spring roll making, a fun and interactive experience that brings family and friends together. With the right ingredients and simple techniques, you'll be able to craft these delightful rolls that are not only visually appealing but also a testament to the vibrant Vietnamese cuisine.
Here are our top 2 tried and tested recipes!
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
FRESH VIETNAMESE SPRING ROLLS
Steps:
- PREPARE NUOC CHAM: Combine garlic, sugar, lime juice, water, vinegar, and fish sauce. Stir to blend. Add chili rounds (to taste). Keep at room temperature for ½ hour before serving. PREPARE PEANUT SAUCE: Heat oil in a medium saucepan. Add the garlic, chili and tomato paste and fry about 30 seconds until the garlic is golden brown. Add the water, sugar, peanut butter and hoisin sauce and whisk to dissolve. Bring to a boil, then reduce heat and simmer 3 minutes. Remove from heat and serve at room temperature. PREPARE SPRING ROLLS: Combine the carrot with the sugar and let stand for 10 minutes to soften. In a medium saucepan, bring several cups of water to boil. Add vermicelli and cook until just softened, 2-3 minutes. Drain and rinse under cold water. Boil the shrimp for 3 minutes, then refresh in cold water. Cut lengthwise in half, then set aside. ASSEMBLY: Lay out the spring roll ingredients before beginning to assemble the rolls. Fill a shallow 9 or 10-inch cake or pie pan with very warm water. Working with 2 sheets of rice paper at a time, immerse the sheets and quickly remove. Spread out flat on a dry towel. The rice paper will become pliable within seconds (too long and they become soggy and tear when rolling). Lay one piece of lettuce over the bottom of the rice paper. Add 1 tablespoon of noodles, 1 tablespoon carrot, bean sprouts and several mint leaves. Roll the paper halfway. Fold both sides of the paper over the filling. Lay 2 shrimp halves, cut side down, along the crease. Place several cilantro leaves above the shrimp. Keep rolling the paper into a cylinder to seal. Place the rolls, seam side down, on a plate and cover with a damp towel so they will stay moist. Slice each roll in half on a bias. Serve rolls with the dipping sauces, preferably in individual dipping bowls. The rolls are dipped into the sauce and eaten out of hand.
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Soak the rice paper wrappers in warm water for a few seconds until they are pliable.
- Work quickly to assemble the spring rolls, as the rice paper wrappers can become brittle if they are left to sit for too long.
- Use a variety of fillings to create flavorful and visually appealing spring rolls.
- Serve the spring rolls with a dipping sauce of your choice, such as a peanut sauce, sweet and sour sauce, or hoisin sauce.
Conclusion:
Fresh Vietnamese spring rolls are a delicious and healthy appetizer or light meal. They are easy to make and can be customized to your own taste preferences. With a little practice, you can make spring rolls that are as good as, or even better than, the ones you get at your favorite Vietnamese restaurant. These spring rolls are a great way to use up leftover vegetables and herbs. They are also a good way to get your kids to eat more vegetables. Spring rolls are a fun and easy food to make, and they are always a hit at parties and potlucks.
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