Recipe: Yummy Vietnamese spring rolls

Vietnamese spring rolls. Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce. In our family (and yes, we're Vietnamese), we make a peanut-hoisin dipping sauce.

I love Vietnamese spring rolls or cha gio in Vietnamese, which roughly means "minced pork rolls." The filling is made of ground pork, shrimp, crab meat, shredded carrots and mung bean noodles. Fresh Vietnamese spring rolls, also known as goi cuon or summer rolls, make a perfect summer dinner or appetizer. Flavorful, crisp, delectable, and so fresh and perfect for spring and summer. You can cook Vietnamese spring rolls using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vietnamese spring rolls

1. It's 2 oz of cellophane noodles.
2. You need 1 of carrot.
3. It's 1 cup of mung bean sprouts,blanched breifly.
4. Prepare 2 cup of finely shredded napa cabbage.
5. It's 5 of scallions,quartered and sliced lengthwise.
6. You need 1/3 cup of coarsely chopped mint.
7. It's 1/2 cup of coarsely chopped cilantro.
8. It's 1/4 cup of thinly sliced thai basil leaves.
9. Prepare 1/2 tsp of sugar.
10. It's 3 clove of garlic.
11. Prepare 1 of salt.
12. You need 2 of serrano chiles, thinly sliced.
13. It's 1 of juice of 2 limes.
14. You need 12 of to 24 small round vietnamese rice papers.
15. It's 24 of butter or boston lettuce leaves.
16. Prepare 1 of peanut sauce for dipping.

Watch how to make fresh spring rolls in this short recipe video! Making Vietnamese-style spring rolls is easy once you know how to roll the rice papers. Traditional Vietnamese spring rolls can be made of many different fillings like vermicelli noodles, mint or other herbs, leafy greens, shrimp, pork, shrimp, and other vegetables inside a tight rice paper. Vietnamese fresh spring rolls (goi cuon in Vietnamese) are an incredibly easy, fresh version of the classic fried spring roll.

Vietnamese spring rolls step by step

1. soak the noodles in hot water to cover until soft and pliable, about 30 minutes. snip them into 2 inch lengths and drain. make the sauce set aside..
2. using a vegie peelerr peel the carroot right down to the core, making long thin strips. comine them with the noodles, bean sprouts, cabbage, scallions, herbs, and sugar. smash the garlic in a mortar or food processor with a pinch of salt and the chiles to make a paste, then stir in the lime juice. toss with the vegetables..
3. fill a bowl with warm water and spread a clean towel on the counter. working with one paper at a time, slip it into the water and soak until soft and pliable, about 10 seconds, then remove and set on towel. mound some of the vegetable mixture at one end of the rice paper, roll it over once. fold over the sides and roll to the end, making a neat little package. when all are done, slice the large rolls in half and stand them, cut side up, on plate lined with lettuce leaves. leave small rolls whole. use the lettuce as an additional wrapoer, to keep all the ingredients neatly contained. if the spring rolls aren't to be served right away cover them with baeley damp towel and refrigerate. serve with sauce.
4. PEANUT SAUCE.
5. 3 tablespoons red wine vinegar.
6. 3 tablespoons water or veggie nuoc cham.
7. 1 teaspoon Asian chili oil.
8. 1 clove garlic, minced.
9. 3 tablespoons roastednpeanuts, chopped.
10. 1 teaspoon sugar.
11. combine all ingredients and let stand 10 minutes.

These rolls (also called summer rolls or salad rolls) are light and healthy. How much do you love Vietnamese spring rolls? A trip to San Francisco is not complete without a meal at chef Charles Phan's The Slanted Door, a modern. The Best Vietnamese Spring Rolls Recipes on Yummly Vietnamese Spring Rolls, Vietnamese Vietnamese Spring Rolls with Slow-Cooked PorkPork. fresh basil, spring roll wrappers, garlic.