Vietnamese Spring Rolls

I feel like I don’t even need to do a blog entry on these. Vietnamese/Thai/Southeast Asian raw spring rolls are one of those food items that I have started seeing everywhere, in random Asian fusion restaurants and at health food/vegetarian places. In any case, these ones are super easy. We got the guidelines for these rolls from the Australian delicious. mag, but basically just freestyled it. I’ll post the exact recipe when I’m reunited with it, but you can just Google ‘Vietnamese spring rolls’ if you’re dying to make it before then.

We used vermicelli, red peppers, cucumber, green onion, crushed peanut, mint and carrots to fill the rice paper. You can adjust the ingredients to suit your tastes, and add spiced ground pork if you want to make it a little more filling.

For dipping sauce I made nuoc cham, a basic dipping sauce for Vietnamese food. The toughest part of this recipe was dealing with the rice paper. Store your rice paper properly! If not they will end up with all kinds of cracks and tears, which make them a nightmare to work with.

Next to making deviled quail eggs, this was probably the most frustrating and annoying cooking experience I’ve had in a while. Don’t be put off though—like I said, if you treat your paper well, things will be alright. The spring rolls went over quite well—the vegetarians enjoyed them, and people who aren’t ‘into Asian food’ can easily handle the simple dish. Had the process not been so frustrating, I would’ve definitely made more!

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