Recipe: Appetizing Vietnamese spring rolls

Vietnamese spring rolls. See how to make healthy spring rolls with shrimp. Footnotes Cook's Note: The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets. First things first, you are going to see my hands a lot in this post for Vietnamese Spring Rolls!

Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam). Note: The spring rolls may be made ahead, and frozen, and then fried when thawed. Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance. You can cook Vietnamese spring rolls using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vietnamese spring rolls

1. Prepare of Rice paper spring roll wrappers.
2. Prepare of Selection of crunchy veg - e.g. spring onion, ginger, chilli, cucumber, carrot.
3. You need of Cooked chicken/prawns.
4. Prepare of Hot water.
5. You need of Dipping sauce.
6. Prepare 2 tbsp of soy sauce.
7. You need 1 tbsp of malt vinegar.
8. Prepare 1/2 tbsp of golden syrup.
9. You need of Chopped red chilli.
10. You need of Satay dipping sauce.
11. Prepare 2 tbsp of peanut butter.
12. It's 1 tbsp of soy sauce.
13. Prepare 1/2 tbsp of sugar.
14. Prepare 1/2 tbsp of lemon juice.
15. It's 1 of ice crushed garlic.
16. It's of Boiling water.

Vietnamese fresh spring rolls (goi cuon in Vietnamese) are an incredibly easy, fresh version of the classic fried spring roll. These rolls (also called summer rolls or salad rolls) are light and healthy, full of fresh herbs and crisp ingredients. Vietnamese Spring Roll Sauce with Passion Fruit and Peanuts Belly Rumbles soy sauce, roasted peanuts, lime, red chillies, palm sugar, passionfruit pulp Vietnamese Spring Rolls with Slow-Cooked Pork Pork Vietnamese Shrimp Spring Rolls. One of the most popular dishes at Vietnamese restaurants are shrimp spring rolls with peanut dip.

Vietnamese spring rolls instructions

1. Chop veg and chicken into 5cm long strips.
2. Put hot (not boiling) water into a large flat container (e.g. frying pan). Soak spring roll wrappers in hot water until the ‘crispiness’ has gone..
3. Place the spring roll wrapper onto a clean chopping board. Place veg and meat and the bottom of the wrapper..
4. Roll up from the bottom, tucking in the sides, to make a spring roll..
5. To make the dipping sauces, add all ingredients and mix together. Check for seasoning..
6. Optional - garnish with coriander and peanuts..

If you're ever eating in a Vietnamese restaurant you'll see many folks ordering this wonderful appetizer. Vietnamese spring rolls are fresh because they're wrapped with rice paper, filled with fresh herbs. These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.