Vietnamese fresh spring rolls

[Guest guest]

Hi,

 

I caught the end of a cooking segment on TV where the cook made

Vietnamese

Spring rolls. They looked really easy to make and delicious. Here is a

recipe

I found trawling the internet which looks like the one I saw on TV (but

without

the shrimps). Are scallions the same as spring onions (small straight

salad

vegetable onions?) The recipe below has no instructions but it looked

like

the vermicelli was soaked in a bowl of hot water then roughly chopped

and added

to the bowl of ingredients and the carrot was finely grated. Everything

else

is finely chopped and mixed together except for rice paper which is what

you

roll everything up in like and enchilada? (tuck in ends and roll like a

mini

spring roll). No frying necessary. Just make and eat. (Dipping sauce

would probably

be something nice eg a light good quality soy sauce or such.)

 

Also, I did find a vegetarian fish sauce made overseas sometime ago in a

delicatessen (fake fish sauce).

 

Fwd

 

vietnamese fresh spring rolls goi cuon

The beauty of these spring rolls is that you can you just about any

ingredients you like. Substitute the shrimp with fried tofu for a

vegetarian version; use snow peas and crisp bean sprouts instead of the

carrots and cucumbers.

 

ingredients

12 rice paper rounds (banh trang)

3 oz. rice vermicelli, soaked in hot water for 10 minutes, till soft

24 medium shrimp, unpeeled

1/2 small head green leaf, red leaf or romaine lettuce (about 10-12

leaves)

2 carrots

1 large cucumber

1/4 cup of any or all of the following fresh herbs: thai basil, mint,

cilantro (I like to use mostly basil, with a smattering of mint in the

mix, but use whatever suits your taste)

3 stalks scallions

 

serves 4 as light main dish, 12 as appetizer

 

 

2nd recipe

Other necessary recipes:

Crushed Peanut and Lime Vinaigrette

 

1 cup julienned carrots

2 cups mung bean sprouts

2 cups julienned seeded cucumber

1 cup minced scallions

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

2 tablespoons toasted sesame seeds

16 rice paper wrappers

 

Daikon sprout, for garnish

 

Crushed Peanut and Lime Vinaigrette (see recipe)

 

Toss first 7 ingredients in large bowl. Dip one rice paper wrapper into

cold water. Shake off excess water. Place vegetable filling off-center

on rice paper and wrap like a burrito. Repeat with remaining vegetable

filling and rice paper wrappers.

 

DO AHEAD: Spring rolls may be made up to 4 hours ahead. Cover with damp

clean kitchen towel then plastic wrap and refrigerate.

 

 

Garnish spring rolls with daikon sprouts and serve with Crushed Peanut

and Lime Vinaigrette for dipping.

 

Serving Size = 2 pieces

 

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Nutrition Facts

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8 appetizer servings

Facts per Serving

 

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Calories: 235 Fat: 5g Carbohydrates: 40g

Cholesterol: 4mg Sodium: 724mg Protein: 8g

Fiber: 3g % Cal. from Fat: 19% % Cal. from Carbs: 68%

 

This tangy vinaigrette is great as a dipping sauce

 

Other necessary recipes:

Cold Vietnamese Spring Rolls

 

 

1/2 cup fresh lime juice

1/4 cup brown sugar

2 1/2 tablespoons fish sauce

1 1/2 teaspoons chili oil

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

1/4 cup crushed toasted peanuts