The hot, lazy days of summer are in full swing and social calendars are heating up – BBQs, hotpots, picnics … How do you add some refreshing and healthy Vietnamese flavors to your parties? Spring roll it it UP!
Also known as “goi cuon”, spring rolls have always been somewhat understated, often overshadow by her famous sister, the embodiment-of- Vietnamese-cuisine or Pho. While appearing on many restaurant menus and touted as a healthy dish, spring roll never got the rapid fan following that it deserves.
The origin of this dish has been subject of debates. Some believe spring roll came from China – in the form of egg roll. However some believe that – since spring roll is served fresh, made with different ingredients than egg roll, and has a unique dipping sauce – the dish is very much Vietnamese. Despite being split on the origin, most agree on one thing: spring roll is delicious.
It is also one of the simpler Vietnamese dishes to make. And here’s the “practical” portion of this article: I’ve scoured the deep recesses of the Internet to bring you one of the most popular recipes for spring roll (courtesy of Allrecipes.com).
If you’ve never tried to make Vietnamese food before, this will be an easy recipe to test the water and impress friends and family. If you’re an expert at spring roll making – please take a look at the recipe and let us know if you have your own version or creative spins.
Enjoy and an ngon!
Vietnamese Fresh Spring Rolls (Allrecipes.com – link here for the original posting)
- 2 ounces rice vermicelli
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp – peeled, deveined and cut in half
- 1 1/3 tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped
- 4 teaspoons fish sauce
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons white sugar
- 1/2 teaspoon garlic chili sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
- 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.