Yes! Vietnamese spring rolls! Who doesn’t like spring rolls? Wrapped in the rice papers are juicy prawns, rice vermicelli, julienned carrots, bean sprouts, and Thai basil. Yum!
I started to learn about Vietnamese food when I was Australia. There are quite a number of dishes that I love. There was one dish that called Saigon Chicken is absolutely my favourite. Basically, it’s deep fried chicken served with sweet chili sauce. Not to mention, spring rolls (fresh or fried) were never a miss.
If you ask which I prefer, I would probably say the fresh vietnamese spring rolls. Vietnamese spring rolls are light and can easily be prepared and served as an entrée. Most of all, it’s summer now. So, vietnamese spring rolls will fit to your choice, if light, fresh and simple dish is what you are looking for. As for the main ingredient, I personally favour prawns. You can substitute with shredded chicken if you wish.
The most important thing to go with vietnamese spring rolls is N??c ch?m – the dipping sauce. I am amazed how a simple dipping sauce can make my mouth bursting with flavours of all the ingredients. I think vietnamese spring rolls will be quite plain without it, don’t you think?
So, what do you need to make Vietnamese Spring Rolls?
Serve 4
Ingredients:
4 rice wrappers
12 tiger prawns (peeled, deveined)
30g rice vermicelli
some Thai basil
some bean sprouts
carrots (finely julienned)
N??c Ch?m (dipping sauce)
2 clove of garlic, crushed
2 red birdeye chillies, sliced
2 tbsp caster sugar
2 tbsp lime juice
3 tbsp fish sauce
3 tbsp rice vinegar
some chopped coriander (optional)
Method:
1. Soak the rice vermicelli in warm water until they turn soft, then drain them.
2. Fill a bowl with warm water. Dip one wrapper at a time into the water for about 1-2 second to soften.
3. Lay the wrapper on a dry chopping board or dinner plate. The rice paper should become pliable within seconds.
4. In a row across the centre, put 3 prawns, some vermicelli, carrots, bean sprouts, and a few leaves of basil. Leaving about 4-5cm on each side.
5. Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.
6. Repeat with the remaining ingredients.
7. For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves. Then, put in chopped coriander.
8. Serve spring rolls with dipping sauce.
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July 30th, 2008 at 10:42 am
Looks yummy, and your picture is gorgeous, you are very talented !
M.
July 30th, 2008 at 1:06 pm
sounds and looks delicious!
July 30th, 2008 at 1:49 pm
Hey there! I had a hankering for these for so long, I even bought rice wrappers, but I think your lovely pics have given me the push to actually make them!
July 30th, 2008 at 2:26 pm
I like so this, I made sometimes vietnamese rolls, buy yours are absolutely wonderful, look so yummy and wonderful!!! xGloria
July 30th, 2008 at 2:54 pm
This looks wonderful. I’m not such a fan of spring rolls myself, but they’re hugely popular and make a great appetizer. And that picture you posted certainly whets my appetite!
July 30th, 2008 at 4:38 pm
absolutely drooling over your pic, i could not emagine how delicious the spring rolls it self, yum!
I just needs to smuggle the rice wrappers then i can make them according you recipe, wink
Thx
July 30th, 2008 at 7:26 pm
Beautifully done! I love these salad rolls.
July 30th, 2008 at 10:57 pm
Those look like perfect little delicious packages. Great photos!
July 31st, 2008 at 6:43 am
Oh, I love Vietnamese Spring Rolls and these look terrific. That’s a great sauce recipe, too!
July 31st, 2008 at 10:21 am
That is a wonderful recipe of low fat spring rolls. and the dip too.
Saw your muffins too. Your pictures look beautiful!
July 31st, 2008 at 2:26 pm
J for Kitchen Confit,
Thank you for dropping by and your comment!
Donal,
Thanks for your comment! I am glad that this post has made you wanting to make spring rolls! Trust me, you will love this easy and delicious dish!
Gloria,
Thanks! This is definitely a must have Vietnamese dish. Just so nice, fresh, healthy and delicious!
Fearless Kitchen,
Agree with you, definitely a good appetizer. Thanks for you compliment!
Ira,
Give it a try and let me know!
Nate,
Thanks!
Madeline,
Thank you!
Paula,
I really like the sauce too but it would probably be a bit spicy for some people. But, chilies can always be cut down
PG,
Thank you! Definitely a great summer dish even though it can be served all year long!
ALL,
I just thought that I should have put up a photo of the sauce too. Will do that in a new post!
July 31st, 2008 at 9:26 pm
Lovely! You know already that I would love them!
August 1st, 2008 at 4:57 am
Hello MCH,
Thank you for sharing this dish. It is one of my favorite foods to eat in the Summer and all year round. I like mine with lots of mint and cilantro! I would use shrimps in mine too.
Your photograph of the spring rolls is very attractive-I love the color!
August 1st, 2008 at 7:43 pm
How extremely pretty – perfectly wrapped, and I love the tied herb.
August 2nd, 2008 at 11:50 am
Bea,
Merci pour ton commentaire!
Yellowlinen,
No prob, it’s my pleasure to share this dish.
Matt Wringht,
Thanks for dropping by and compliment!
August 3rd, 2008 at 8:25 am
I have tagged you for a meme, I hope you join in.
August 4th, 2008 at 11:43 am
They look fabulous. And I too love nuoc cham – Charmaine Solomon calls it favourite sauce of a sauce loving people – you can see why.
August 10th, 2008 at 12:07 pm
Those spring rolls look so fresh and good!
August 10th, 2008 at 3:20 pm
Bron,
Thanks for dropping by. I think Nuoc Cham brings all the flavours of spring roll together.. so well.
Kevin,
Thanks!
August 31st, 2008 at 11:48 pm
I just made and posted about these too – but yours are so much prettier than mine I don’t know how you rolled them so neatly and tightly! I love your little tie around the outside. Lovely.
September 13th, 2008 at 12:41 pm
Sabra,
It takes some practice to roll spring rolls. I did quite a few times to achieve this.
The most important thing to remember while making spring roll is to make sure that you hold all the ingredients together while rolling.
Always start to fold from the edge near you then fold the sides in. Then, try to maintain a good round shape of the rolls when finishing off.
October 28th, 2008 at 1:58 pm
Oh yes I spotted these ages ago, I love your photo, they look so fresh on there!!
I am unfortunate enough to not have daylight and only normal lights for my food, I intend to get some lamps especially for that, with a whiter light. I am only starting to get into food photography really, I have been more versed so far into other types of photography.
It definitely is a discipline of its own…
May 2nd, 2009 at 8:26 pm
This is one of my favorite foods. In Hawaii their was a Vietnamese place right next to my work and I had spring rolls every day for lunch. Yum!
May 2nd, 2009 at 8:55 pm
Christelle,
Thank you!
Diana,
Same here!! It’s light and yummy. I can have them every day for lunch too!! Thanks for dropping by!
November 20th, 2009 at 12:49 am
I love salad rolls…thanks for the beautiful photo….
(PS…thought I'd ask if you had your version of peanut sauce? traditionally, the Nuoc Cham is served with Spring Rolls {the deep fried kind} these salad rolls aka summer rolls are served with peanut sauce)…..
November 20th, 2009 at 10:52 pm
Lana,
Thanks for dropping by. I make peanut sauce to serve with Satay chicken … haven't had a post on this. But, I am pretty sure this could be the peanut sauce that you can served with the summer rolls. I hope to post satay chicken in the near future, so stay tuned!