Vietnamese Spring Rolls

 

 

I am not even going to start this post on why we took so long to clean and dust this space. Some of my friends I made in the blog world wrote to me saying they missed my musings. I was really touched. So here is my post for you, especially Siri & Shilpa.

I tasted spring rolls for the 1st time in 2004. My boss at work took me to this hole in the wall Vietnamese restaurant in San Jose. She told the waiter pointing to me,” She is Indian and likes spicy food, use Jalapenos” When the spring rolls arrived with peanut sauce; I was not even sure how to eat them. It was a burst of flavors in my mouth. I remember searching for recipes and trying them all at home. I was however intimidated on how to roll them. Dio, my colleague at the Sac Food showed me how to make them.   Today I am sharing what I have learnt.

I figured a video would help more than writing how it is made. Clink on this link Summer Roll gỏi cuốn Vietnamese Spring Roll where I demonstrate the recipe.

Rice Paper – 6

Lettuce leaves – 6, washed, dried, and cut in half with stems removed

Rice noodles –  4 oz, cooked

Bean Sprouts – ½ cup

Shredded Carrot – ½ cup

Mint leaves – 10

Optional

Thai peppers

Cilantro

Cucumber – Seeded & cut into thin strips

Cooked Shrimp

  • Dip rice paper rounds in a shallow bowl of water and then lay  the paper on a cutting board or a clean kitchen towel.
  • Place a piece of lettuce on the bottom one third of the rice paper leaving a one inch border on the sides. Place a small amount of the remaining ingredients on top of the lettuce.
  • Fold in the sides towards the center and begin to roll tightly. Place the roll down on
    its seam side and cover with a damp towel until you are ready to serve
  • Cut each roll in half and serve with peanut sauce.

Notes:

In my video, I did not use cilantro, instead added thai peppers for heat.

Remember less is more when you make spring rolls. It is easier to fold when you don’t have too much.

You can make this up to four hours ahead of time. I like to cover with a damp towel. Keep them apart, or they tend to stick to one another

Dio’s Peanut Sauce

Coconut Milk – 1 can

Palm sugar or brown Sugar – 2 T

Lime Juice – 2 T

Curry powder – 1 tsp

Soy Sauce – 2 T

Peanut Butter – ¼ cup

Paprika – 2 tsp

Combine all ingredients and bring to a simmer.  Cook for 5 minutes until it has thickened slightly.  Serve at room temperature.

This peanut sauce can also be used as a salad dressing. I use the left over ingredients from the salad roll to make a salad. I add crushed peanuts for the extra crunch.

So there you go guys, my first post in ages and I am feeling good.

4 years ago

3 Comments

  1. What a wonderful come-back post! Keep posting S.
    I have some rice wrappers, but they are triangular in shape, I picked them up, on a whim, and now I am wondering how to use them up 😡

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