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

Method:

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.

18 comments:

WokandSpoon said...

Hey your spring rolls look pretty good and tight to me. I have that problem as well - I can't roll very tight which results in the the ingrediants spilling all over the place by the time you've eaten 3/4 of the roll!

June said...

Hi Ching,
Your springrolls looks very nice. I would add cut thai bird eye chillies in the dipping sauce for me!
June

Anonymous said...

I just pass by your blog by searching receipe . I admine your food , it's all look so good :)
The vietnames " fresh roll " you just post , we call the deep fried one is spring roll :) , original receipe is like your ingredient but instead of romand lectuce you use the head letuce is more crunchy .Also you can put little bean sprout on it (option) . And the quick make original sauce using Hoisine sause with peanut butter and milk mix together in microwave and serve with chop peanut and chili sause .... Wow ...it's yummy ....
Just my 2cent
P/S : Sorry , if I explain too much , because i'm a vietnamese and I almost make this every week .... it's kind of salad .... good for summer ...

Ng

tigerfish said...

I've seen these rolls widely "publicized" in food blogs but have not tried making them before. Hmmm....
What is a good brand for the rice paper? ;p

Precious Moments said...

I love this dish too. I always have rice paper in the house. Once a viet friend told me, the future MIL will judge her future daughter in law by the way she prepares her dipping sauce. So funny right?

The Cooking Ninja said...

I love their nems or rather fried spring rolls. :) I have to try my hands at making a roll using this rice paper.

Isha said...

ur vietnamese springrolls looks great. yummyyyy ^_^

Little Corner of Mine said...

Haha wokandspoon, that's what my roll did and thus the complain from the hubby! LOL!

Thanks June. Yeah I was considering adding the bird eye chilie too but decided against it to keep it more original to the restaurant dip. Perhaps next time! Hehe...

Thanks Ng and thanks for your tips and recipe on your dipping sauce too, will give it a try next time. :)

Hey Tigerfish, you should give it a try, very refreshing for summer. But got to make a good dipping sauce since it's the key in this dish. As for the brand for the rice paper, I read some where that buy the one that has a rose flower on the package.

Edith, hmmm...I guess that MIL is looking for a good cook for her son. Hahahaha.....

Cooking Ninja, I like the fried one too. I tried frying with the rice paper before and it turned disaster! You need technique to fry the rice paper roll. Urh..Ng, if you are reading this, can share your trick/tips in this? :) Oh yes, give it a try, it's really good.

Thanks I Sha! :)

Anonymous said...

Hi Ching,
Thanks for not mad at my comment :)
1- The fresh roll I usually choose the thiner and sticky than the deep fried spring roll
2-I use the one has temple picture on the package for fresh roll
3- The Rose Flower for deep fried , if you make spring roll with rice paper , make sure rolling the roll very tied and firm so it will not open when you deep fried .
Oh ...one more tip is when you finish all your roll , put it on fridge for 30'-1h before deep fried on oil ( it make more crisp and firm )

Ng

Little Corner of Mine said...

Hi Ng,
I actually welcome this kind of comment, it makes me a better cook. :) How can I be mad? :)

Wow, thanks for your tips! Now I know to look for temple picture for my fresh roll and rose one for the deep-fry version. Oh by the way, for the deep-fry version, what kind of filling should I use? Oops, I'm asking too much questions isn't it? :P I'm thinking ground pork, vermicelli, carrot and cabbage?

Blur Mommy said...

Ur spring roll looks great!! I'm very greedy. Always overstuff mine with filling till it burst open..hehehe.. I like mine with hoisin sauce & lots of peanuts! : )

Blur Mommy said...

Oops,I forgot to mention that I made ur easy satay sauce last weekend, It was really good! Will blog abt it. Thanks for sharing! :)

Retno Prihadana said...

I like spring roll and your cooking soooo inviting make me hungry...! Can I link your blog?

Little Corner of Mine said...

Hi blur mommy,
Will try the hoisin peanut sauce next time! And can't wait to see your post about the peanut sauce, I like that sauce a lot! :)

Thanks retno prihadana! Yes, sure you can link my blog. :)

Anonymous said...

Hi chin ,
Thanks for wellcome :)
Yes , the spring roll is make with all ingredient you list above . But I usually make my with more fancy :) I add shrimp or crab meat and shreded large taro root and black mushroom with it ...
And this is the original sauce dip with spring roll....
http://pwmf.blogspot.com/2005/10/nc-mm-basic-fish-sauce-and-variations.html
this is your link tt's blog ,he very good vietnamese cook , I found out he has post " Spring roll receipe in here too "
I like his blog :)

Little Corner of Mine said...

Hi Ng,
Yes, I know tt. I tried his Vietnamese honeycomb cake with success too!

Maggie said...

stupid question, I want to make this we have a large Viet community here. What is the wrapper call?

I will be honored if you will add this project in our weekly linking party every Wednesdays at
http://www.passionatelyartistic.com/2011/08/my-inner-baker-with-linking-party.html
Have a great week,
Maggie
http://passionatelyartistic.com

Little Corner of Mine said...

Maggie, I think it's called Vietnamese rice wrapper.