Wednesday, July 11, 2007
Vietnamese Spring Rolls
Decided to make something fresh and refreshing for snack this afternoon. Going with the roll here as I have seen all sort of wraps/rolls popping out in the food blogs to beat the heat of Summer. Also, I had this at V's house recently, so decided to make my own as well.
My hubby loves Vietnamese spring roll. He has to order this every time we go to eat Pho (Vietnamese beef noodle) in a Viet. restaurant. We like the dipping sauce there too, as you can see I was trying to reinvent the sauce for my spring rolls here. Haven't made this for years and learned that to wrap the roll really tight with filling was not easy. Mine was still kinda loose unlike the one we used to in the restaurant, this was also my hubby complain. Luckily, he liked my dipping sauce. :) Guess next time I would have to practise wrapping the roll tightly without breaking the skin!
The fillings for my spring roll as seen above are:
Sliced romaine lettuce, cilantro, tanghoon (vermicelli) and cooked shrimps (or you can use thinly sliced
cooked pork) .
Click below for my dipping sauce recipe:
My Dipping Sauce Recipe:
1 Tbsp. fish sauce
2 Tbsp. warm water
1 Tbsp. sugar
1/2 Tbsp. lime juice
1 Tsp. ground peanuts
1 Tsp. granulated peanuts
1. Mixed the first four ingredients in a bowl and let the warm water dissolve the sugar, stirring continuously until sugar dissolved.
2. Top with ground and granulated peanuts and serve with your fresh spring rolls.
Note: I'm very generous with the peanuts here as we love the extra flavor from the peanuts. The one we had in the restaurant was pitifully little.