Vietnamese Spring Rolls
Adapted from Ms. Yu’s Market Restaurant Cooking School in Hoi An
Like so many of my favorite recipes, spring rolls is one where you can improvise and add an infinite number of ingredients such as tofu, poached chicken, thinly sliced pork or beef. I like to add crunch such as with green or red bell peppers and cucumbers cut into matchsticks.
Also, while the traditional sauce to accompany this dish is Nuoc Cham, a sweet/sour sauce, you can also serve a spicy peanut sauce or even (don’t tell anyone) purchase a good quality commercial one! For the diehard foodies and the non-conventional cooks, I’ve included both recipes.
Ingredients for the Spring Rolls:
8 sheets rice paper
8 Romaine or red leaf lettuce leaves, stems removed
2 cups mixed herbs such as basil, mint, or coriander, leaves only
2 ounces rice vermicelli noodles cooked according to instructions on the packet. Allow to cool.
1 carrot peeled and finely shredded
½ cup mung bean sprouts
12 shrimp, cooked and sliced in half
12 garlic chives, 8 inches in length
Ingredients for Nuoc Cham:
1 clove garlic, minced
1 Tablespoon granulated sugar
2 Tablespoons fresh lime juice
1 ½ teaspoon fish sauce
2 teaspoons water
1 serrano chile, seeded and thinly sliced on the diagonal
Ingredients for Peanut Sauce:
1 1-inch piece of ginger, peeled
1 clove garlic
½ cup creamy peanut sauce
2 Tablespoons soy sauce
2 Tablespoons fresh lime juice
1 teaspoon brown sugar
¼ teaspoon crushed red pepper sauce
1/3 cup water
Cooking directions for Spring Rolls:
1. Place a sheet of rice paper on a flat surface.
2. Wipe both side with a warm wet cloth to soften the rice paper.
3. Place a handful of the mixed herbs at the edge of the paper closet to you.
4. Add 1 tablespoon of noodles.
5. Add 1 teaspoon each of carrots and mung beans.
6. Then add 3 slices of shrimp, pink side down.
7. Add other ingredients such as cucumbers, peppers or other protein.
8. Be careful not to overstuff.
9. Lift the bottom edge of the rice paper and carefully fold over the noodles and other ingredients.
10. Fold the sides of the rice paper and add the garlic chive on the right hand side and then, roll up.
11. Place the prepared spring roll, seam side down, on a platter and cover with a damp kitchen cloth. Proceed with making the remaining seven spring rolls.
12. Serve with Nuoc Cham Sauce or Peanut Sauce, or both.
Cooking directions for Nuoc Cham Sauce:
1. Using a mortar and pestle, grind together the garlic and sugar to form a paste. (This can also be done in a mini food processor)
2. Transfer to a bowl and add lime juice, fish sauce, water, and chile and mix thoroughly.
3. Allow to set for 15 minutes before serving. Taste to see if more water is needed.
Cooking directions for Peanut Sauce:
1. Using a mini processor, add ginger and garlic clove and blend until finely chopped.
2. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes and water and blend.
3. If sauce is too thick, add more water, a teaspoon at a time.
4. Allow to rest for 15 minutes before serving.
Serves: 4 portions ( 2 spring rolls per person)
Wine recommendation: Vietnam does not produce wine, but it makes great beer. Try a light style beer such as Heineken or Coors. Or see if you can find Tiger Beer, a Vietnamese beer we enjoyed on our trip.