Vietnamese spring rolls with fresh vegetables, herbs and shrimp. A refreshing appetizer for an Asian-inspired meal whose first bite will surely be unforgettable. They are great as a cool appetizer and incredibly tasty after a dip in a slightly spicy sauce.
Would you like to enclose the spring on a roll? Colors, freshness, aromas and many many flavors. Because this is spring. A dance of flavors, colors and aromas. The joy of life. Nature is slowly coming to life again after a winter, and the earth after the necessary rest is again ready to offer us its fruits generously.
Having this in mind, I decided to take advantage of this freshness that I missed so much during winter by making the most delicious Vietnamese spring rolls.
WHAT ARE VIETNAMESE SPRING ROLLS
Vietnamese spring rolls are made with shrimp, vegetables, herbs and rice noodles wrapped in rice paper. They are traditionally served with a dip of fish sauce, but they are also great with peanut sauce.
Although most of us know them as spring rolls, the most accurate name for Vietnamese rolls is summer rolls. The use of the name summer rolls makes them stand out from the most popular spring rolls, which are fried. In fact, the Vietnamese name for these buns – goi cuon – translates as a salad roll.
RECIPE INGREDIENTS
So if you want to enjoy these delicious spring rolls then you just have to get the following:
- Rice paper
- Rice noodles
- Shrimps
- Fresh herbs (coriander, mint, basil)
- Microgreens, green salad
- Carrots
- Cabbage, white or red
- Fresh onions
- Edible flowers
The above list is indicative, to be precise it is inexhaustible. However, I would like you not to skip rice noodles and shrimps. In fact, the original recipe for the Vietnamese spring rolls invites us to pair the shrimp together with the pork.
HOW TO WRAP THE VIETNAMESE SPRING ROLLS
Do you know how to wrap dolmadas? If yes then you know how to wrap spring rolls. The process is simple. After you put all the ingredients in the center, close the spring roll with the top of the rice paper, fold the edges and then roll. Wet rice paper sticks by itself, so your roll will seal very easily.
Vietnamese spring rolls
Ingredients
- 8 rice papers
- 16 shrimps
- 100 gr rice noodles
- 2 carrots, cut into thin sticks
- half a red or white cabbage, finely chopped
- 24 edible flowers
- 2 spring onions, finely chopped
- ½ bunch of fresh coriander, chopped
- ½ bunch of parsley, chopped
- microgreens
For the sauce
- ¼ cup cup soy sauce
- ¼ cup honey
- ⅓ cup water
- 2 tbsp lime juice
- 2 tbsp vinegar
- red pepper flakes
Instructions
- Wash and clean the shrimp very well. Boil them for 4 minutes with the shell. Set aside to cool and then clean and cut in half lengthwise.16 shrimps
- In a medium saucepan, boil the noodles according to the instructions on the package. Drain and set aside.100 gr rice noodles
- Prepare the vegetables and divide them into 8 equal portions so that they are ready for the rolls. Set aside.2 carrots, cut into thin sticks, half a red or white cabbage, finely chopped, 24 edible flowers, 2 spring onions, finely chopped, ½ bunch of fresh coriander, chopped, ½ bunch of parsley, chopped, microgreens
- In a wide bowl add lukewarm water and dip a rice paper in the water for 10-15 seconds until soft. Then spread it on a clean towel.8 rice papers
- Add the ingredients for the filling in the middle of the rice paper and fold inwards. Then fold the right and left sides vertically in order to form an envelope. Roll tightly, wrapping the rest of the rice paper.
For the sauce
- Add all the ingredients in a bowl and mix until the honey is completely dissolved.¼ cup cup soy sauce, ¼ cup honey, ⅓ cup water, 2 tbsp lime juice, red pepper flakes, 2 tbsp vinegar
So that’s my recipe for the freshest spring rolls you’ve ever eaten, the Vietnamese spring rolls. A refreshing appetizer for an Asian-inspired meal whose first bite will surely be unforgettable. You do not need to follow the recipe exactly, follow the spring and get inspired.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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