A while ago I promised you guys a recipe for fresh and crunchy Vietnamese spring rolls, and time has come to fulfill my promise. These little goodies was our evening meal the other day served with a plum dipping sauce.
It took me a long time before I got the courage to give these rolls a go, they’ve always scared me a bit with the whole soaking and rolling little tight vegetable packages. It must be so difficult right!? WRONG. And it’s fun as well.
Wa wa we wa Vietnamese spring rolls
This is what you need to make 12 spring rolls (and when you cut them in half they magically turns into 24 pieces!)
12 sheets of Rice paper
100 g rice noodles
5 large leaves of romaine lettuce
1 handful menthe leaves
First of all you need to soak your rice noodles in cold water for about an hour. On the package it might say to boil them for a few minutes – don’t do this, they will go sticky and soggy. Soaking is the way to go. When your noodles are soft (but al dente) pour out the water and cut your noodles into 3-4 cm pieces.
Grate your carrots. Finely slice your lettuce leaves.
Cut the rest of the vegetables and mango into sticks (julienne).
Set up a working station with all your ingredients within reach. You will need a bowl with warm water and a wet tea towel to make your rolls on, a good way i found is to fold the wet tea towel around a chopping board.
Now to the rolling business. Dip a rice sheet in the warm water for about 4 seconds and then place it on your working surface. Pile a little of each ingredient in the middle of your rice paper, fold the bottom half over the filling and make it tight by pulling the filling towards you. Fold in the sides. And roll again. Easy huh!?
For a visual on the folding technique, have a look here.