The Vietnamese cuisine is known for its freshness and delicious flavors. A Vietnamese spring roll is not fried crispy in oil, but is crisp and fresh. Serve a Vietnamese spring roll with the Vietnamese’s favorite condiment: fish sauce.
Recipe: Vietnamese spring roll
Amount: 8 pieces
8 small, round pieces of rice paper
1 carrot, cut into thin strips
1 cucumber, cut into thin strips
fresh herbs, e.g. basil, coriander or mint, chopped
Lettuce, finely chopped
Spring onions or chives, cut into thin strips
or cooked chicken, cut into strips
or surimi, cut into strips
1 tsp vinegar
1/2 tsp sugar
1/2 tsp salt
2 garlic cloves, pressed
2 tsp chili paste
1/2 tsp lemon juice
1 tsp honey
1 tsp fish sauce
- At first the carrot and cucumber strips are marinated. Mix together sugar, vinegar and salt. Marinate the vegetables in it for 30 minutes. Then drain the marinade as best you can.
- While the vegetables are marinating, prepare the sauce. Therefore press the garlic and mix it with the chili paste, lemon juice, honey and fish sauce to a smooth sauce.
- Then soak a piece of rice paper in cold water and place the soaked piece on a big plate or cutting board.
- Afterwards place all ingredients on the lower third of the rice paper and roll up a Vietnamese spring roll. Then let the spring roll sit for a while until the rice paper has solidified again. Repeat the process for the other rice papers.
- Cut the Vietnamese spring roll into two pieces before serving. The sauce is best drizzled into the roll. Open end up 😉
How to … roll a Vietnamese spring roll
- Firstly fold the lower part of the rice paper up and wrap it around the filling. The paper should wrap tightly around the filling.
- Secondly fold in the left side in until it reaches the filling. Again, the paper and the filling should be wrapped tightly.
- Thirdly repeat the step with the right side of the roll. Press everything down well.
- Finally, roll up the roll tightly from below. Rice paper tears very easily. Work with carefully. Practice is the key word.
The honey is easier to process when it is a little above room temperature.
In my experience, small pieces of rice paper are easier to process. Small spring rolls also taste better.
Less is more. Don’t overdo it with the filling and sauce. Otherwise the spring roll will fall apart.