Best 2 Fresh Vietnamese Spring Rolls Recipes
In the vibrant culinary tapestry of Southeast Asia, Vietnamese cuisine stands out with its fresh, aromatic, and flavorful dishes. Among these culinary gems, Vietnamese spring rolls, also known as Goi Cuon, hold a special place in the hearts of both locals and food enthusiasts worldwide. These delicate rolls are a delightful appetizer or light meal, bursting with vibrant flavors and textures that captivate the senses.
This recipe article presents three variations of Vietnamese spring rolls, each offering a unique twist on this classic dish. The first recipe, Fresh Vietnamese Spring Rolls with Shrimp and Pork, showcases the harmonious blend of succulent shrimp and tender pork, wrapped in translucent rice paper and accompanied by a flavorful dipping sauce. The second recipe, Vegetarian Vietnamese Spring Rolls with Tofu and Vegetables, caters to those with plant-based preferences, featuring crispy tofu and an array of fresh vegetables, all wrapped in a delicate rice paper and served with a tangy peanut sauce. The third recipe, Vietnamese Summer Rolls with Grilled Chicken and Mango, offers a refreshing take on the classic dish, combining grilled chicken, sweet mango, and crisp vegetables, all wrapped in rice paper and served with a zesty tamarind dipping sauce.
Whether you're a seasoned Vietnamese food lover or new to the culinary delights of this Southeast Asian country, these Vietnamese spring roll recipes are sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to Vietnam, one spring roll at a time.
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
FRESH VIETNAMESE SPRING ROLLS
Steps:
- PREPARE NUOC CHAM: Combine garlic, sugar, lime juice, water, vinegar, and fish sauce. Stir to blend. Add chili rounds (to taste). Keep at room temperature for ½ hour before serving. PREPARE PEANUT SAUCE: Heat oil in a medium saucepan. Add the garlic, chili and tomato paste and fry about 30 seconds until the garlic is golden brown. Add the water, sugar, peanut butter and hoisin sauce and whisk to dissolve. Bring to a boil, then reduce heat and simmer 3 minutes. Remove from heat and serve at room temperature. PREPARE SPRING ROLLS: Combine the carrot with the sugar and let stand for 10 minutes to soften. In a medium saucepan, bring several cups of water to boil. Add vermicelli and cook until just softened, 2-3 minutes. Drain and rinse under cold water. Boil the shrimp for 3 minutes, then refresh in cold water. Cut lengthwise in half, then set aside. ASSEMBLY: Lay out the spring roll ingredients before beginning to assemble the rolls. Fill a shallow 9 or 10-inch cake or pie pan with very warm water. Working with 2 sheets of rice paper at a time, immerse the sheets and quickly remove. Spread out flat on a dry towel. The rice paper will become pliable within seconds (too long and they become soggy and tear when rolling). Lay one piece of lettuce over the bottom of the rice paper. Add 1 tablespoon of noodles, 1 tablespoon carrot, bean sprouts and several mint leaves. Roll the paper halfway. Fold both sides of the paper over the filling. Lay 2 shrimp halves, cut side down, along the crease. Place several cilantro leaves above the shrimp. Keep rolling the paper into a cylinder to seal. Place the rolls, seam side down, on a plate and cover with a damp towel so they will stay moist. Slice each roll in half on a bias. Serve rolls with the dipping sauces, preferably in individual dipping bowls. The rolls are dipped into the sauce and eaten out of hand.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better your spring rolls will taste. Look for crisp vegetables, translucent rice paper wrappers, and flavorful herbs.
- Soak the rice paper wrappers properly: The rice paper wrappers need to be soaked in warm water until they are pliable and easy to work with. Do not over-soak them, or they will become too soft and difficult to handle.
- Use a variety of fillings: The possibilities for fillings are endless. Get creative and use your favorite vegetables, herbs, and proteins. Some popular fillings include shrimp, pork, tofu, rice noodles, lettuce, carrots, and cucumber.
- Roll the spring rolls tightly: Once you have filled the rice paper wrappers, roll them up tightly. This will help to keep the fillings in place and prevent the spring rolls from falling apart.
- Serve the spring rolls with a dipping sauce: A dipping sauce is a great way to add flavor and moisture to your spring rolls. Some popular dipping sauces include hoisin sauce, peanut sauce, and sweet and sour sauce.
Conclusion:
Fresh Vietnamese spring rolls are a delicious and healthy appetizer or light meal. They are easy to make and can be customized to your liking. With a little practice, you can make perfect spring rolls that will impress your friends and family.
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