Vietnamese Spring Rolls In Rice Paper

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subheading: Vietnamese spring rolls are different from the Chinese or Indo Chinese spring rolls. They are such a great alternate to the fried version. The charming thing about making these rolls it that you can fill them with almost anything. Here are some of the fillings that you can use:

boiled rice vermicelli

shrimps, some pieces of fish, meat

tofu

bean sprouts

vegetables of your choice, like cucumber, zucchini, stay fried broccoli, cauliflower, mushrooms, cabbage, spinach, salad greens,chinese cabbage, etc

fresh herbs like cilantro, Thai basil, flat parsley etc

My ready made salad had a mixture of grated carrots, purple cabbage and greens. I added avocado to it. After a heavy brunch we were not that hungry to add any tofu to it. If you’re going to use your own mixture of vegetables, make sure they are cut or grated in strips as that makes rolling them up easier. Also the total mixture of veggies added should be about 250g. If you’e going to use rice vermicelli, then the amount of veggies required will be less. My ready made salad had a mixture of grated carrots, purple cabbage and greens. I added avocado to it. After a heavy brunch we were not that hungry to add any tofu to it. If you’re going to use your own mixture of vegetables, make sure they are cut or grated in strips as that makes rolling them up easier. Also the total mixture of veggies added should be about 250g. If you’e going to use rice vermicelli, then the amount of veggies required will be less.

I seriously wonder who really writes the cooking instructions on food packages? Are they people who can actually cook? Has the packaging company actually bothered to follow the instructions to see if they work? I seriously think not! When I tried rolling the spring roll according to the instructions on the package, it just didn’t work. The rice paper did not get soft (it suggested I dampen a towel and lay the paper on it) and putting the filling in the middle was utterly a stupid idea. I couldn’t roll it up and the rice paper was not soaked enough, using their instructions. I seriously wonder who really writes the cooking instructions on food packages? Are they people who can actually cook? Has the packaging company actually bothered to follow the instructions to see if they work? I seriously think not! When I tried rolling the spring roll according to the instructions on the package, it just didn’t work. The rice paper did not get soft (it suggested I dampen a towel and lay the paper on it) and putting the filling in the middle was utterly a stupid idea. I couldn’t roll it up and the rice paper was not soaked enough, using their instructions.

Next as all foodies and food bloggers do, follow your instinct and know how. I dipped the rice paper in a bowlful of water and also placed the filling just 2 inches away from the bottom part of the square, along the width of the rice paper. And rolling the spring rolls became a breeze.

Some recipes that I checked out suggested that I spread the sauce on the rice paper before adding the filling, some just rolled them up without the sauce. Hubby suggested that I don’t spread the sauce as one can add how much they want when having them.

The sauce that is usually served with these spring rolls is a watery fish sauce called nouc cham. Since I wanted to make a vegetarian option, I made a peanut sauce. Again there are so many variations as to how to make it. I made one that suits the taste buds of my family. However, make a dipping sauce of your choice.

Coming to the rice paper, traditionally they were made by spreading a thin rice batter on bamboo mats and dried. These days factory manufactured ones are made using both rice and tapioca. You can get them in various sizes and also they can be round or square in shape. The rice paper is dipped in warm water to rehydrate it and make it more pliable.

How to roll a spring roll…check out this video.

These rolls are a great option as an appetizer or starter. Good healthy option for take away lunches or picnics too. Many sites I visited suggested that rolled up spring rolls stay for 3 to 4 days in the fridge. If you don’t add any vermicelli, its a great low carb, gluten free meal.

subheading: VIETNAMESE SPRING ROLLS:

Makes 16

subheading: For the spring rolls:

16 medium size rice papers

250g finely chopped salad (use a mixture of your choice)

1 large or 2 small avocados, peeled and sliced

subheading: For the peanut sauce:

½ cup peanut butter (I used a crunchy one, but you can use a smooth one)

½ cup warm water

1 tbsp soy sauce

1 tbsp oil

1 tsp garlic paste

1 tsp ginger paste

2 to 3 tbsp chili sauce

½ tsp salt (add only if your peanut butter has no salt)

2 to 3 tbsp lime juice

Directions at mayuris-jikoni.com

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