Celebrating Spring with Vietnamese Spring Rolls!


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It's the first day of spring, and whether you're shoveling snow or basking in the sun, these spring rolls are a fresh way to welcome the new season.


Gather up all of the ingredients and then chop, chop. Place in little bowls.


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Handlling the rice paper is the tricky part. Everything must be ready to go when you place the paper in hot water just long enough to soften.


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Then, pile on the vegetables and shrimp if you want it.


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Wrap it up very quickly. Nimble fingers required.


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Actually, you should make the Nuoc Cham Dipping sauce ahead of time. 


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Now you're ready to dip and devour! 


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Have a Happy and Healthy Spring!


VIETNAMESE SPRING ROLLS

Makes 8, or just make 4 and eat the rest in a salad

 

8 Spring Roll Rice Wrappers

1 cup chopped napa (Chinese) or savoy cabbage

2 T. torn mint leaves

Sprouts (any kind will do, but I like radish sprouts in these)

1 grated carrot

¼ cup peeled then finely chopped cucumbers

2 cooked shrimp PER ROLL (or 1 T. chopped peanuts for vegetarian)

 

Prepare all of the ingredients and have handy in little bowls. Assemble like you would a taco, grabbing a bit of whatever you want. Another easy option is to combine all of the vegetables into a salad. That way you can just put a handful in the roll, top with shrimp or peanuts, then fold up.

 

Follow directions on the rice paper package, but warning: this is the hard part. You dip these one at a time in hot water to make soft, then place flat on a plate or cutting board. Put ingredients on the bottom half of the circle, but with room at the bottom to fold up.


I like to add a spoonful of GINGERY NUOC CHAM DIPPING SAUCE to the vegetables before I fold it up, then serve extra on the side. Fold up the bottom flap, then fold both sides in. Finally fold the top half over the bottom half and around the back. It’s sticky and should hold quite nicely. Serve with dipping sauce on side.

 

Worth the effort! However, you can skip the rice paper and serve as a salad on top of rice noodles.

 

GINGERY NUOC CHAM DIPPING SAUCE

 

3 T. lime juice

2 T. fish sauce

1-2 T. water (to taste)

½ T. honey or substitute 1-2 drops liquid stevia

2 dashes pepper sauce or red pepper flakes

1 T. minced ginger

1 T. crushed, then minced garlic


Combine lime juice and honey or stevia. Taste it and make sure it’s barely sweet and still tart. Add fish sauce and taste for a nice balance between sweet, sour and salty. Dilute with 1-2 T. water, then add other ingredients. 


Serve with Vietnamese Spring Rolls, fish, chicken, or beans. You can combine it with a little olive or peanut oil and toss with steamed vegetables or a salad.


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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™