Fresh Vietnamese-Style Spring Rolls

 

SAM_7622Spring has finally arrived, which automatically calls for fresh Vietnamese spring rolls! Well, at least in my mind!! First I’d like to give a shout out to my fellow blogger Catherine of No Diet Forever Lifestyle , who inspired me to create this delicious snack. Unlike the deep-fried egg rolls, the Vietnamese fresh spring rolls are a much healthier alternative.

At first sight it looked pretty easy making these rolls, until I got to the rolling part…which took some practice. After the third roll I finally got the hang of it! Obviously I did my own research on various Youtube channels and blogs on how Vietnamese spring rolls are actually made. And soon I realized that everyone has their own way of making these lovely see-through rolls. Nevertheless, I still tried to stay as close as possible to the original recipe and today I’d like to share with you my version of fresh Vietnamese spring rolls.

So let’s start with the ingredients!

SAM_7642 - PSVegetables and herbs:

  • Lettuce
  • Carrots
  • Cucumber
  • Chives
  • Spring onions
  • Bean sprouts
  • Coriander
  • Chili pepper

SAM_7502What else?

  • Shrimps or prawns
  • Rice vermicelli
  • Rice paper

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20160327_215810Unlike fried egg rolls, Vietnamese spring rolls go with a special dipping sauce.

Dipping sauce ingredients:

  • Hoisin sauce (5 tbs)
  • Peanut butter (1 tbs)
  • Water (5 tbs)
  • Oil (1tbs)
  • Garlic (1tbs, minced)
  • Sugar (1tbs)
  • Chili pepper (1tsp)

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Preparation:

Cook the rice vermicelli for about 5 minutes and drain it with cold water. Then fry or cook the prawns also for a few minutes and add some salt and pepper to it(if you like). When the prawns are done, cut them in halves. Then chop all the vegetables into tiny slices as you can see from my photo below.

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When all the ingredients are set, boil some hot water to soften the rice paper. There are two ways to soften the rice paper; You can either use a warm tea towel and let the rice paper set or just dip the rice paper into a plate/bowl of hot/warm water.

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As you can see from the photos above I’ve used both methods, but I personally prefer the plate method, because it’s faster.

Once you’ve softened the rice paper, place it on a plate and add the ingredients as per below photos, and start rolling!

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In Vietnam they add chives before the final roll, so I did the same!

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Tip: Don’t place too many ingredients on the rice paper as you will not be able to roll it nice and tightly!

Once all the rolls are finished wrap them in plastic foil and let them set for a good 3 hours in the fridge.  This is because the rice paper can become very sticky as it’s freshly made.

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After about 3 hours they should be ready to eat! You can also leave them until the next day.

Preparation of the special Vietnamese dipping sauce:

Add one table spoon of oil into a heated pan and add one table spoon of minced garlic and stir it well. Then add 5 table spoons of hoisin sauce, followed by 5 table spoons of water and stir the mix all together. Then add one table spoon of peanut butter and sugar and stir until you get a nice homogenous sauce, then leave it for about 2 minutes and pour it into a small bowl. You can also add some chopped chili peppers on top to give it some spicy flavor. See my photo below.

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I do have to say that this is a sauce that not everyone might like, because of the heavy texture, but you can also eat your fresh Vietnamese rolls with some readymade chili sauce, which is also delicious!

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Bon appétit!

Have you made your own style of fresh Vietnamese spring rolls already? Please let me know!

xo-Jey.

9 thoughts on “Fresh Vietnamese-Style Spring Rolls

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