VIETNAMESE SPRING ROLLS
These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.
Provided by canarygirl
Categories Pork
Time 1h
Yield 20 spring rolls
Number Of Ingredients 15
Steps:
- Combine all ingredients except wraps and oil in a bowl.
- On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
- Fold sides in, then begin rolling spring roll at the mixture side.
- Seal roll by moistening edge with water.
- Heat oil over medium-high heat.
- Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
- Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
- Keep warm in heated oven.
- Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
- Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
- Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.
FRESH VIETNAMESE SPRING ROLLS
These fresh Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper. Below, I have listed dipping sauce options. Traditionally, the spring rolls are served with nước chấm, a fish sauce-based dipping sauce. I've found that they taste good with peanut sauce too. The spring rolls are best consumed the day they are made.
Provided by Lisa Lin
Categories Appetizers
Time 50m
Number Of Ingredients 21
Steps:
- Pick your dipping sauce of choice above and mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
- Taste the sauce and adjust the seasonings as necessary.
- I like to prepare the sauce before making the spring rolls so that the flavors have a longer time to develop.
- Fill a medium saucepan or small pot with water and bring it to boil on high heat (see note 6).
- Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
- Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining shrimp.
- Fill a large saucepan or small pot with water and bring it to boil on high heat.
- Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
- Once the noodles have softened, drain and rinse the noodles under cold water. I like cutting the noodles with kitchen scissors several times so they are shorter and easier to grab.
- Fill a large bowl with lukewarm water to wet the rice paper sheets.
- Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
- Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
- Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
- Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf (see note 7).
- Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
- Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
- Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
- Serve the spring rolls with the dipping sauce.
Nutrition Facts : ServingSize 1 spring roll (without sauce), Calories 90 kcal, Carbohydrate 8.6 g, Protein 6.7 g, Fat 0.3 g, SaturatedFat 0.1 g, Cholesterol 45.6 mg, Sodium 129.3 mg, Fiber 1.2 g, Sugar 1.5 g
SOFT ASIAN SUMMER ROLLS WITH SWEET AND SAVORY DIPPING SAUCE
Steps:
- Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
- Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
- Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
- Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.
Nutrition Facts : Calories 90 calorie, Fat 0 grams, Cholesterol 9 milligrams, Sodium 100 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 3 grams
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE
Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!
Provided by LifeIsGood
Categories Vietnamese
Time 1h30m
Yield 20 rolls
Number Of Ingredients 23
Steps:
- Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
- In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
- One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
- To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
- Lay 2 pieces of shrimp on top, then tuck and roll it over again.
- Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
- To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
- Serve the shrimp rolls with the sweet chili dipping sauce.
VIETNAMESE-STYLE BEEF SAUSAGE AND VEGETABLE SPRING ROLLS WITH MINT DIPPING SAUCE
Steps:
- To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
- To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
- To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
- To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
- To serve, remove the plastic wrap and accompany with the dipping sauce.
More about "vietnamese spring rolls with dipping sauce food"
3 CLASSIC SPRING ROLL DIPPING SAUCES - DRIVE ME HUNGRY
From drivemehungry.com
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE - VEGAN …
From eveganrecipes.com
CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM) - DRIVE …
From drivemehungry.com
VIETNAMESE SPRING ROLLS WITH PEANUT SAUCE - THE LITTLE …
From thelittlekitchen.net
VIETNAMESE RICE PAPER ROLLS | RECIPETIN EATS
From recipetineats.com
VIETNAMESE SPRING ROLLS - DOWNSHIFTOLOGY
From downshiftology.com
VIETNAMESE STYLE VEGETARIAN SPRING ROLLS RECIPE WITH …
From archanaskitchen.com
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE | RECIPES
From deliaonline.com
Cuisine GeneralServings 4
VIETNAMESE SPRING ROLLS RECIPE | SIDECHEF
From sidechef.com
HOW TO MAKE DELICIOUS SPRING ROLLS AND DIPPING SAUCE - FOODVN
From foodvn.net
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
VIETNAMESE SPRING ROLLS WITH VIETNAMESE DIPPING SAUCE
From splendidtable.org
VIETNAMESE SPRING ROLLS WITH A SPICY CHILLI & GARLIC DIPPING SAUCE
From lindashealthylife.com
HOW TO MAKE VIETNAMESE SPRING ROLLS - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
VIETNAMESE VEGETARIAN FRESH SPRING ROLLS WITH VIETNAMESE …
From abusonadustyroad.com
VIETNAMESE CHICKEN FRESH SPRING ROLLS WITH VIETNAMESE DIPPING …
From abusonadustyroad.com
VIETNAMESE SPRING ROLLS WITH GARLIC SOY DIPPING SAUCE - DULA NOTES
From dulanotes.com
FRESH SPRING ROLLS – GỏI CUốN
From asianfoodnetwork.com
VIETNAMESE SPRING ROLLS WITH SPICY ALMOND DIPPING SAUCE
From zestfulkitchen.com
VIETNAMESE SPRING ROLLS AND DIPPING SAUCE - HOW TO PREPARE …
From hueflavor.com
TOFU VIETNAMESE SPRING ROLLS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VIETNAMESE SPRING ROLLS (GỏI CUốN) W/ PEANUT SAUCE - HUNGRY HUY
From hungryhuy.com
FRESH SPRING ROLLS RECIPE WITH BEST DIPPING SAUCE
From rainbowflavours.com
EASY AUTHENTIC VIETNAMESE SPRING ROLLS - GỏI CUốN RECIPE
From cookingwithlane.com
GOI CUON - VIETNAMESE FRESH SPRING ROLLS - RASA MALAYSIA
From rasamalaysia.com
VIETNAMESE SPRING ROLLS WITH PEANUT DIPPING SAUCE RECIPE
From coupleeatsfood.com
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
From bigoven.com
OFTEN ASKED: WHAT SAUCE TO DIP VIETNAMESE SPRING ROLLS?
From chopsticksnoodlecafe.com
BEST VIETNAMESE SPRING ROLLS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY VEGETABLE VIETNAMESE SPRING ROLLS | LIVE EAT LEARN
From liveeatlearn.com
EASY VIETNAMESE SPRING ROLLS RECIPE WITH SPICY GINGER DIPPING …
From thewellco.co
VIETNAMESE SPRING ROLLS: INGREDIENTS, RECIPE AND MAKING DIPPING …
From huyhoa.net
FRESH SPRING ROLLS WITH 2 DIPPING SAUCES - THE CHEEKY CHICKPEA
From thecheekychickpea.com
VIETNAMESE SUMMER ROLLS WITH DIPPING SAUCES • FOOD FOLKS AND …
From foodfolksandfun.net
HOW TO MAKE VIETNAMESE SPRING ROLLS DIPPING SAUCE?
From chopsticksnoodlecafe.com
GOI CUON: VIETNAMESE SPRING ROLLS – MY ROI LIST
From myroilist.com
VIETNAMESE PEANUT DIPPING SAUCE FOR SPRING ROLLS (TươNG CHấM …
From vickypham.com
VIETNAMESE FRESH SPRING ROLLS RECIPE - VIETNAM FOOD TOUR
From culinaryvietnam.com
HOW TO MAKE VIETNAMESE FRESH SPRING ROLLS? - AMA VIETNAM
From ama-vietnam.com
VIETNAMESE DIPPING SAUCE - KIKKOMAN FOOD SERVICES
From kikkomanusa.com
SIMPLE RECIPES 拉 浪 VIETNAMESE DIPPING SAUCE RECIPE | EPICURIOUS
From recipes.lacestreetshoes.com
VIETNAMESE FRIED SPRING ROLLS WITH DIPPING SAUCE - DAMN, SPICY!
From damnspicy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love