Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, vietnamese spring roll. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce. In our family (and yes, we're Vietnamese), we make a peanut-hoisin dipping sauce.
Vietnamese spring roll is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vietnamese spring roll is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook vietnamese spring roll using 25 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vietnamese spring roll:
- Prepare for peanut sauce
- Make ready 2 tbsp natural peanut butter
- Prepare 2 tbsp Rice vinegar
- Make ready 1 tbsp soy sauce
- Take 2 tsp sugar
- Prepare 1/2 tsp red pepper flakes
- Make ready for the noodles
- Get 1 oz cellophane noodles
- Get 1/2 tsp sesame oil
- Take 1 pinch red pepper flakes
- Get vegetable filling
- Make ready 1/2 seedless cucumbers
- Make ready 1 carrot, peeled
- Take 1/2 red bell pepper
- Prepare 3 radishes
- Make ready 1 scallion, chopped (white and green parts)
- Prepare vegetable dressing
- Prepare 1/2 tbsp Rice vinegar
- Make ready 1/2 tsp sugar
- Make ready 1 tsp fish sauce
- Get 1/2 lime, juiced
- Make ready rolls
- Get 8 Rice paper wrappers
- Take 2 tbsp fresh cilantro, chopped
- Make ready 1/4 cup chopped mint or Thai basil
Eating fresh Vietnamese spring rolls (fresh summer rolls) is a favorite dish that I grew up with and one dish that I absolutely love sharing with my friends. Todd and I have frequent spring roll parties. How do you roll a Vietnamese spring roll? A general rule to wrapping spring rolls is to add less filling than you think.
Instructions to make Vietnamese spring roll:
- Whisk all sauce ingredients til smooth. Set aside.
- For the noodles: Bring a large pot of water to almost boiling. Remove from heat and add noodles, let sit for 10 minutes. While in water, with the tip of your scissors snip noodles into shorter strands. Drain noodles, place in a bowl and toss with sesame oil and red pepper flakes.
- For the filling: shred or julienne all vegetables. Whisk the vinegar, sugar, fish sauce, lime juice in a large bowl. Add the julienned vegetables to the large bowl and sauce and toss til coated.
- Soften the rice papers in a pie pan 1/3 filled with real warm water. After it starts to soften and curl, flip over to soften the other side.
- Lift softened rice paper out of water and place on a large plate to assemble wrap. Spread a small amount of spicy peanut dressing in the middle of the wrap, and place all ingredients in middle of wrap as firmly as possible. Roll the wrap like a burrito as tightly as possible without ripping the paper.
- Use the remaining yummy peanut sauce to dip your rolls in as you eat!
Layer your filling ingredients in horizontal lines and add more layers from the bottom up. 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. This veggie-packed Vietnamese Spring Rolls recipe is a fresh and delicious Asian-inspired dinner that is served with the best almond coconut dipping sauce! There's a saying, "the tone makes the music".
So that’s going to wrap this up for this exceptional food vietnamese spring roll recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
