I was hooked on vietnamese cuisine years before I even went there. During my stay in China, I had to do a little research for various reasons. I discovered asian, fresh taste with less grease and meat than chinese, but not-as-minimal as japanese or overspiced like indian. Although I still enjoy Nasi Goreng, Tikka Masala and hot TomYam soup that once was really my life-saver, there is something little no ordinary viet meal should start without - THE Spring rolls.
Vietnamese cuisine is based on the principle of balanced combination of 5 tastes. Fresh vegetables and fruits are the main ingredients, and as someone who enjoys salads on everyday basis, I was totally enlightened.
Still, just like there's hundreds of curry variations, there's a plenty of different for this lovely fresh feast. The major difference is, of course, Fresh or Fried. For me, "Fresh or Fried" always recalls a funny situation from a Phan Thiet restaurant, where I came to grab a bite. Although there was an "english" menu without images, I tried to order fresh ones, noticing they were assigned with the same name in vietnamese script. I don't know who tried harder to understand and be clear, me or a lovely waitress, but we had, like 5 minutes conversation with the "Fresh or Fried?" question rooted in. It involved my acting as a chopper, a bubbling hot oil, and the cracking sound medium, and her laughing out loud, and probable thinking "Note to myself: Check out where this guy took his drugs".
Anyway, fried ones are for those who prefer heavier, greasier but crunchier bite. It is tasty as well, but I don't eat fried food and prefer the fresh ones, so here's this one.
Catchiest ingredient is the rice paper, so find your local supplier, or get it online. Safest way is to find your own oriental food shop and see what they got.
They come in plenty of shapes, sizes and thickness, and trust me, no one can tell you which one is good for you. After years of doing it, I came to the one I prefer. These are easy to handle, and that's actually the main reason.
So, to make 8 of these beauties (which is a serving for me only, but regular people use it as a starter with 2 pieces each, so you're warned) you'll need:
Mix vegetables in a bowl, add 1 Tbsp fresh lemon juice and 1 tsp sweet chili sauce, and stir well.
Use large bowl full of warm water for soaking paper. Use ONE WRAPPER at time, soak it in water for few seconds, until it softens, lay it on clean dry cloth and place shrimp in the middle, followed by vegetables mix. Fold sides inward and tightly roll the wrapper. If unsure of what I'm talking about see HERE
Mix 2 Tbsp fresh lemon juice, 2 Tbsp water, 2 tsp sweet chili sauce and 1 tsp white sugar in a small bowl and dip spring rolls in before tasting.
The perfect match is Saigon Export beer.
Vietnamese cuisine is based on the principle of balanced combination of 5 tastes. Fresh vegetables and fruits are the main ingredients, and as someone who enjoys salads on everyday basis, I was totally enlightened.
Still, just like there's hundreds of curry variations, there's a plenty of different for this lovely fresh feast. The major difference is, of course, Fresh or Fried. For me, "Fresh or Fried" always recalls a funny situation from a Phan Thiet restaurant, where I came to grab a bite. Although there was an "english" menu without images, I tried to order fresh ones, noticing they were assigned with the same name in vietnamese script. I don't know who tried harder to understand and be clear, me or a lovely waitress, but we had, like 5 minutes conversation with the "Fresh or Fried?" question rooted in. It involved my acting as a chopper, a bubbling hot oil, and the cracking sound medium, and her laughing out loud, and probable thinking "Note to myself: Check out where this guy took his drugs".
Anyway, fried ones are for those who prefer heavier, greasier but crunchier bite. It is tasty as well, but I don't eat fried food and prefer the fresh ones, so here's this one.
Catchiest ingredient is the rice paper, so find your local supplier, or get it online. Safest way is to find your own oriental food shop and see what they got.
They come in plenty of shapes, sizes and thickness, and trust me, no one can tell you which one is good for you. After years of doing it, I came to the one I prefer. These are easy to handle, and that's actually the main reason.
So, to make 8 of these beauties (which is a serving for me only, but regular people use it as a starter with 2 pieces each, so you're warned) you'll need:
- 8 rice paper sheets
- 8 shrimps (carnivores, use sliced chicken and stop complaining), steamed, we're not animals
- 10 leaves lettuce, chopped
- 1/2 cup fresh mint leaves, chopped
- 1 cm fresh ginger, finely chopped
- 1 spring onion, finely chopped
- 1 fresh carrot, shredded
- 1 cucumber, shredded
- 1/2 cup fresh sprouts, any kind
- 2 + 1 Tbsp fresh lemon juice
- 2 Tbsp water
- 2 + 1 tsp sweet chili sauce
- 1 tsp white sugar
Use large bowl full of warm water for soaking paper. Use ONE WRAPPER at time, soak it in water for few seconds, until it softens, lay it on clean dry cloth and place shrimp in the middle, followed by vegetables mix. Fold sides inward and tightly roll the wrapper. If unsure of what I'm talking about see HERE
Mix 2 Tbsp fresh lemon juice, 2 Tbsp water, 2 tsp sweet chili sauce and 1 tsp white sugar in a small bowl and dip spring rolls in before tasting.
The perfect match is Saigon Export beer.
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