Sunday, 26 August 2007

Vietnamese Fresh Spring Rolls

We unfortunately do not have many Vietnamese restaurants in the Netherlands, but I have been in a Viet restaurant in Hong Kong and in Chinatown NYC. As they are hard to find here, I thought I could make some fresh spring rolls myself.

And a little note. I lost my little hand camera. So I have to be creative with making pictures now. Sorry for the late update!

Ingredients (makes 12)

  • Ricesheets - 12
  • Glassnoodle/ Vermicelli - 150 grams
  • Unshelled Prawns - 18
  • Bean Sprouts (TaugĂ©) - 150 grams
  • Carrot (shredded) - 80 grams
  • Cucumber - cut off to a lenght of 15 cm
  • Mint, Cilantro (Coriander), Thai Basil (not in picture)

Before you start rolling up the spring rolls, there is some preparation work to it.

  • Soak the vermicelli for 10 minutes in warm water and then cook it for 1 minute and drain for use.
  • Clean the bean sprouts and remove the ends. I cooked the bean sprouts as I do not like to eat them raw, but I believe that the original Vietnamese recipe would use them raw.
  • Cook the prawns untill pink. Cut them through the middle in lengthwise. So you will have 36 pieces of prawn.
  • Clean and cut the carrots in matchstick size or buy them already prepared.
  • Clean the cucumber and take out the seeds. Cut the cucumber in matchstick size.
  • Mince the mint, cilantro/coriander. The basil does not need to be minced. Use the leaves only.
  • Have a bowl of warm water ready, so you can soak the rice sheets in.

Take one sheet and allow it to get soft in the warm water. It sould only take 30 seconds at most.

Place some mint, cilantro/coriander and basil on the sheet. Place it a bit lower than the exact middle.

Place some vermicilli on the greens. Add the bean sprouts, carrots and cucumber.

Place 3 pieces of shrimps on the rice sheets apart from the other filling.
Fold the bottom of the rice sheet, then fold the sides carefully. Now roll it up thight.

Dip in some nuoc cham or peanut sauce (recipe coming up).


Tip: You can vary the filling. Use cooked pork instead of shrimp. Or crabsticks. Add Chinese mushrooms if you like or add slices of omelet.


Yin said...

Looks very nice, Chrystal! Made those myself a month ago.. I've the best recipe for chili sauce.. very very good!

2 tbsp lime juice
2 tbsp fish sauce
2 tbsp water
2 tbsp sugar
1 chili machine chopped

You can add finely chopped ginger to it as well. Just mix it in a bowl and it's ready to dip.. Classic!!

Lady Vanilla said...

Mmm..lekker !

Anonymous said...

Ze waren heerlijk hoor ...ik heb natuurlijk wel de aangepaste versie voor manlief gemaakt aangezien die geen garnalen eet.