VIETNAMESE SPRING ROLLS
I’ve been a long time lover of Vietnamese spring rolls. They are packed with colorful fresh veggies and fun to eat. Oh, and totally filling too! The one hang up I had when wanting to make them was finding the best rice paper wrappers and knowing what to do with them. Last year my friend Mary made them and sent me here to order my wrappers. Once I figured out just how easy they were to make, I wanted to create different rolls. My kids like the veggie rolls, but they love the turkey, provolone, lettuce, cucumber and pickled rolls even more! We also want to make fresh fruit rolls and dip them in Nutella or yogurt. Get creative, the options are endless!
Here’s what I did. Add slightly warm water to a shallow dish. Take your dry rice paper and dip one side, then flip over and dip the other. Keep moving the paper front to back for about 20 seconds. Lay it on your counter and add your filling to the side closest to you. Then wrap it like a burrito and make sure to tuck in the sides as you roll. Don’t get frustrated if the first few tear. Try soaking it for a few seconds less or adding less filling depending on the issue. It takes some practice for sure. But..even the rolls that don’t look pretty taste amazing! You can either cut in half and arrange on a platter or keep them whole.
Most dipping sauces for Vietnamese rolls have peanut butter and since Goldie is allergic, we dip ours in my favorite sauce from Trader Joe’s, Gyoza. With the turkey rolls my kids dip them in mustard.
MY FAVORITE SPRING ROLL MIX
SHRIMP, cooked and cold – SHREDDED CARROTS – FRESH BASIL LEAF – PURPLE CABBAGE (for color and crunch) – CUCUMBER – AVOCADO – GREEN ONION – MANGO (Jeff likes this, I don’t like sweet and savory mixed )
Make them however YOU like. You can add anything. The rice paper is a great healthy alternative to bread and tortillas.
MORE RECIPES I LOVE: