Ever traveled to the Vietnam and found one flavor snacks as local characteristics. After that I love often eating it and making this at home as a main dish. This is one of the ways to make my children eat vegetables. My version is this broadcast below in the video. I’d dip my rice paper in warm water for faster soften up. I don’t have to chop up my herbs and salad/lettuce because it’d fall off as I dip. Sometimes I use bean sprouts, shredded granny smith apple, or any veggies available. I can roll with boiled shrimp and boiled pork (thin slices as lean), thin sliced beef stirred fried with butter, or baked fish. I can make the dipping sauces ahead of time and keep in my refrigerator for a month. Really delicious Vietnamese spring rolls as recommendation to every friends who visit our blog and read related content. How to make spring rolls? You may watch video and learn how to make it, certainly, you also can learn by following my steps below as writing spring rolls recipe. No matter which way you try to learn, finally you should know how to cook it and taste at least one piece cooked by yourself. Vietnamese Spring Rolls Cooking Guide
8 rice wrappers (8.5 inch diameter)
2 ounces rice vermicelli.
8 large cooked shrimp – peeled, deveined and cut in half.
3 tablespoons chopped fresh mint leaves.
1 1/3 tablespoons chopped fresh Thai basil.
3 tablespoons chopped fresh cilantro.
4 teaspoons fish sauce.
2 leaves lettuce, chopped.
An important element of a great fresh spring roll is a “tightening” or sturdy structure at the center. Some of the ingredients that provide “tightening” and firm structure are: carrots, celery, yam, cucumber, bean sprouts.
Fresh lettuce and herbs provide a fresh taste. In my opinion, fresh Vietnamese spring rolls must be fresh herbs: any type of mint, basil, coriander or your favorite Vietnamese herb.
Starch Noodles: Some rice paper spring rolls will have rice noodles or cellophane glass noodles. Traditional Vietnamese shrimp and pork spring rolls from the Vietnamese restaurant will have noodles. Cook noodle packaging instructions. Noodles are a good filling and add body to the spring rolls. Normally, I don’t add noodles to the daily spring rolls because it makes the spring rolls more full. I like to eat spring rolls filled with extra vegetables.
Working with Rice Paper Wrappers, Spring Rolls of rice paper are available in a variety of sizes and thicknesses. The range of sizes is very wide, so the spring rolls can be small diameter reels or larger, longer rolls. Choose the size that works best for you. Although the thickness of rice paper will vary, the difference is not great. You only need to immerse the rice paper in the water for a long enough time to make it slightly soft.
Dip the Rice Paper in Warm Water. Start with a large bowl of warm water and use the bath water temperature. Place the rice paper in a bowl of water or quickly immerse it in a bowl for about 3 seconds. The rice paper should come out of the water and still be a little firm and hard and cannot be folded completely. Don’t worry that rice paper may feel a bit sturdy, because once the rice paper is placed on a rolling surface, it will continue to absorb the water on its surface and become soft and gelatinous. Place the wet rice paper on the rolling surface. Just a note: some wood surfaces are very porous, which can cause rice paper to stick very well. If this is the case with your board, try using a plastic cutting board or a large ceramic board.
Tuck And Roll, Gently pull the edge of the wrapper away from the work surface and flip the filler. Also, use your index finger to collect and “fill” the filler under the package. “Tucking” allows you to keep all the files together and tight so that the scrolls remain solid and straight. Slowly start rolling away from you and then “snap” into your “filler” to keep rolling. Roll one turn and then fold the “closed end” spring roll on the side. Continue to scroll until the rice paper ends, but remember to use your fingers to “snap” the ingredients.