Monday, February 1, 2010

Vietnamese Spring Rolls

Ok, so these can be modified however you'd like! Put whatever fresh veggies and herbs in them that you have lying around! This is what I used:
Rice paper wrappers
Rice noodles
Red Leaf Lettuce
Seedless cucumber, cut into strips
Carrot, cut into strips
Bean sprouts
Fresh Thai Basil
Fresh mint

You can use any protein you'd like, I used Lemongrass beef (cut beef extremely thin, marinate with a little fresh lemongrass that you put in your food processor, olive oil, and salt) and shrimp. I also made vegan rolls with Tofu that I marinated and seared.

Just soak the rice paper wrappers in warm water until they are soft and pile in the rest of the ingredients. Roll like an eggroll. Start at one end, roll, fold in sides, continue to roll. This is the tricky part and takes practice. Obviously from the way mine looked, I haven't practiced enough! The sauce I prefer are these:

Peanut-Hoisin sauce

1/2 cup hoisin
2 TB vinegar
1 cup water
1-2 cloves garlic
2 TB all natural peanut butter
Premix 1 tsp cornstarch and 2 TB water

Add 1/2 tsp oil to a saucepan. When hot, saute garlic until fragrant. Add hoisin, vinegar, water, and peanut butter. Mix well, bring to a boil. Add the cornstarch-water mixture. Bring back to a boil . Serve with some red pepper flakes and coarsely chopped peanuts on top.

The other sauce I like to use is a traditional sweet fish sauce called Nuoc Cham

2 TB fresh squeezed lemon juice
4 TB sugar (I used raw cane, could use honey)
1 cup cold water
3 TB fish sauce
3-4 cloves garlic
red chili flakes to taste
extremely finely grated carrot for the top

Mix well and serve.

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