VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by ElizabethKnicely
Categories Rice
Time 50m
Yield 8 spring rolls, 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 64.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 11.8, Sodium 398.4, Carbohydrate 12.6, Fiber 0.4, Sugar 5, Protein 2.1
HOW TO MAKE VIETNAMESE FRESH SPRING ROLLS - STEP BY STEP RECIPE
Follow my step-by-step recipe to make the most amazing Vietnamese Spring Rolls at home! Filled with cooked shrimp, mint leaves, bean sprouts and vermicelli noodles, these summer rolls make for an Asian appetizer or healthy light meal.
Provided by Marie
Categories Appetizer
Time 50m
Number Of Ingredients 12
Steps:
- Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break.
- Fill a large bowl with warm water.
- Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften.
- Remove from the bowl carefully.
- Lay rice papers on a clean cloth.
- Make sure they lay flat and straighten out the odd wrinkle.
- Arrange about 4 beautiful mint leaves at the bottom of the rice paper.
- Then top with about 4 shrimp halves.
- Top with a lettuce leaf...
- ...a small handful of vermicelli...
- and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves.
- That's the moment when you can actually add pretty much anything you have in mind -and in your fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
- Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.
- In a saucepan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
- Serve your homemade spring rolls with the sauce and enjoy!
Nutrition Facts : ServingSize 1 roll with sauce, Calories 232 kcal, Carbohydrate 42 g, Protein 12 g, Fat 1 g, Cholesterol 74 mg, Sodium 1276 mg, Fiber 3 g, Sugar 4 g
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
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 RICE PAPER ROLLS (SPRING ROLLS)
Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food Starter
Time 20m
Number Of Ingredients 12
Steps:
- Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
- Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
- Peel the prawns, slice in half lengthwise and devein (watch video).
- Remove the crunchy core of the lettuce leaves (watch video).
- Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
- Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
- Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
- Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
- On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
- Place the lettuce bundle with the seam side down onto the middle of the rice paper.
- Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
- If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
- Serve immediately with the peanut dipping sauce.
Nutrition Facts : ServingSize 93 g, Calories 135 kcal, Carbohydrate 19.2 g, Protein 11.5 g, Fat 1.1 g, Cholesterol 75 mg, Sodium 201 mg, UnsaturatedFat 1.1 g
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.
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
DIPPING SAUCE FOR VIETNAMESE SPRING ROLLS (SAUCE ONLY)
I LOVE soft spring rolls. So healthy and refreshing. The recipe that I use faithfully (in my appetizer cookbook) has a sauce that is ok, but I never LOVED the sauce like I love the rolls. I think the rice wine vinegar is too prevelant. I stumbled across this sauce recipe in Cooking Light and think the addition of the sesame oil is going to balance the vinegar out beautifully. Can't wait to try it!
Provided by Lakerdog2
Categories Sauces
Time 5m
Yield 1 1/2 tbsps, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl and wisk.
- Serve with soft spring/summer rolls!
Nutrition Facts : Calories 16, Fat 1.1, SaturatedFat 0.2, Sodium 290.8, Carbohydrate 1.6, Sugar 1.6
VIETNAMESE FRIED SPRING ROLLS
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.
Provided by Bich Minh Nguyen
Categories Mushroom Pork Shellfish Appetizer Fry Cocktail Party Shrimp Carrot Spring Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 50 hors d'oeuvres
Number Of Ingredients 28
Steps:
- Make dipping sauce:
- Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
- Prepare filling:
- Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.
- Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.
- Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
- Assemble rolls:
- Line 2 trays with wax paper.
- Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
- Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
VIETNAMESE SPRING ROLLS RECIPE (GOI CUON)
An authentic, delicious, and relatively easy Vietnamese recipe of spring rolls. Filled with pork, shrimp, rice noodles and veggies, this is a great snack you can prepare ahead of time too!
Provided by Hungry Huy
Categories Appetizer
Time 1h20m
Number Of Ingredients 17
Steps:
- Add pork, onion, salt and sugar to a small pot and add enough water to cover about 1 inch above the pork. Bring to a boil on high heat and then lower to medium and cook for about 25-30 minutes or until pork juices run clear when poked at the thickest part, or it registers 145 F with an instant read thermometer at the thickest part.
- Cover the pork in a bowl as it cools so it doesn't darken. Once cool, slice the pork as thinly as you can to make rolling easier later.
- Defrost shrimp in water bowl. Once defrosted, de-vein the shrimp. Hold a shrimp up to a light to locate the vein, pierce the whiter part (joint) of the shrimp just below the vein with a toothpick, and pull the toothpick upwards towards the shrimp back. Do this slowly to remove the vein. Piece again at another joint if the vein breaks to remove all traces of vein. Repeat with all your shrimp.
- Cook the shrimp: add shrimp, salt, and enough water in a small pot to barely cover your shrimp. Boil on medium-high heat for only about 1.5 to 2.5 minutes or until the shrimp is no longer translucent. Drain and run under cold water to stop the cooking process.
- Remove the shells and tails from shrimp, and cut the shrimp in half along the body.
- Cook either your rice noodles according to the package instructions. Timing can vary wildly depending on noodle thickness and brand. This can be anywhere from 2 to 10 minutes. Drain and cool the noodles under cold, running water to stop it from cooking further.
- Prepare your vegetables by rinsing and drying them.
- Add warm water to a plate and soak the rice paper sheet for about 5-10 seconds. Soak the rice paper just enough so that it is pliable and easy to handle, but remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.
- Add lettuce towards the bottom of the rice paper. Leave 1 to 1½ inches of space on either side of the rice paper. Layer with mint and chives. Try to not add too many items because it will be harder to roll and might tear your rice paper.
- Add shrimp in the middle of the rice paper with the orange skin facing down.
- Layer the sliced pork on top of the shrimp.
- Add the noodles across the vegetables, spread evenly across.
- Fold the left and right sides towards the middle so that it's snug. Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.
- In a pan over medium heat, saute garlic in oil until fragrant.
- Add in hoisin sauce, peanut butter, and water and mix thoroughly.
- Bring to boil, and then immediately turn off the heat and pour into a heat safe dipping bowl. The sauce will slightly thicken as it cools.
- Sprinkle ground peanuts on each sauce dipping bowl, and leave the chile paste on the side so others can add to their own dipping bowl as desired.
Nutrition Facts : Calories 377 kcal, Carbohydrate 53 g, Protein 15 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 78 mg, Sodium 1069 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
VIETNAMESE SPRING ROLLS
Make and share this Vietnamese Spring Rolls recipe from Food.com.
Provided by swirlycinnacakes
Categories Vietnamese
Time 50m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Bring water in a medium saucepan to a rapid boil.
- Submerge cellophane noodles in water until just softened, about 30-45 seconds.
- Remove and reserving hot water, drain.
- Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
- Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
- Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
- Fill with all ingredients, being careful not to overfill.
- Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.
Nutrition Facts : Calories 17.9, Fat 0.2, Cholesterol 15.9, Sodium 77.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.4, Protein 1.9
VIETNAMESE FRESH SPRING ROLLS
Full of fresh ingredients, Vietnamese spring rolls make for the perfect healthy and quick, grab-and-go lunch.
Provided by Sarah | Curious Cuisiniere
Categories Appetizers and Snacks
Time 25m
Number Of Ingredients 9
Steps:
- Cook the rice noodles according to their package directions. Drain and set aside.
- Mis en place. Get all your roll ingredients chopped and ready before you start on the rolls.
- Fill a large bowl with warm water. Dip a rice paper wrapper in the bowl, just long enough to cover the entire surface (both sides) with water. (No more than 3-5 seconds.) Place the moistened wrapper on a clean, damp tea towel.
- Layer your ingredients on the third of the wrapper closest to you, starting with a piece of a lettuce leaf, followed by carrot sticks, a few leaves of each herb, some rice noodles, and a little pork.
- After layering your ingredients, you will begin to roll by picking up the edge closest to you and pulling it gently over the filling. Use your fingers to tuck the ingredients under the rice paper, pulling them gently towards you as you bring the paper's edge over. Continue to roll away from you. Once you wrap the roll one full rotation, you will notice that the rice paper begins to stick to itself, sealing the ingredients inside and making it very easy to roll. For the shrimp and pork rolls, we like to add the shrimp over top of the lettuce after wrapping the roll one full rotation. This gives the shrimp slices that nice and vibrant, pop-out-at-you, effect.
- After adding the shrimp, continue wrapping the roll until your lettuce/shrimp side is face down. (You should be about 2/3 of the way through your rice paper by now.) Fold the sides in and continue rolling away from you until all the rice paper has been used.
- Serve immediately with Hoisin sauce for dipping. Or, wrap each roll in a lightly damp paper towel and store in an airtight container for up to 12 hours.
Nutrition Facts : Calories 239 calories, ServingSize 2 rolls
VIETNAMESE FRIED SPRING ROLLS
Vietnamese Fried Spring Rolls are delicious with crispy exterior and flavorful filling. This dish is a must in any traditional Vietnamese banquets or celebrations. Learn the authentic way to make them as well as tips to ensure they turn out golden and crispy.
Provided by Sophie
Categories Appetizers and Side dishes Main Dish
Time 1h
Number Of Ingredients 19
Steps:
- Soak dried wood-ear mushrooms in hot water for 5 minutes or until rehydrated, then julienne. Soak glass noodles in room-temperature for about 20 minutes. Once softened, cut noodles into shorter pieces, about 2-3 inch long.
- Chop shrimps into smaller pieces but not too small. Place shrimp pieces and ground pork in a mixing bowl. Then add julienned wood-ear mushroom, beansprouts, carrot, glass noodles, shallots, salt, pepper and fish sauce. Give everything a quick mix. Then add 2 eggs and mix well to combine.
- Before wrapping the rolls, you can fry a small piece of filling to see if it is seasoned to taste and adjust if needed.
- To a small bowl, add about 1 cup of water and a few drops of rice vinege (about 1/8-3/16 teaspoon). Place a spring roll wrapper on a clean surface and use your fingertips to dab some water from the bowl to wet the wrapper.
- Once the wrapper sheet is pliable, place about 2½ tablespoons of filling near the top part of the sheet. Form the filling into a log shape, then fold the left and right sides of the rice paper over the filling. Fold the top part of the sheet over and then roll it up away from you. Set aside. Continue to wrap until you have used up all the filling.
- Place a frying pan over medium heat. Once the pan is hot, heat a generous amount of oil. When the oil is hot, add the spring rolls and fry in a single layer. You may need to increase the heat slightly after adding the rolls to ensure the oil is hot and bubbling (not too vigorously). Fry for 4-5 minutes until the outside is lightly golden, flip once or twice. Transfer to a wired rack or place on paper towel briefly to absorb excess oil.
- Let the rolls cool down for 5-10 minutes. Then heat the oil again over medium heat and fry the rolls the second time. This time, use a slightly higher heat than the first time to crisp them up. Fry for 2-3 minutes until the outside is deep golden and crispy. Transfer to a wired rack or place on paper towel briefly to absorb excess oil before serving.
- Serve right away with noodles, lettuce, fresh herbs and dressing.
Nutrition Facts : Calories 587 kcal, Carbohydrate 61 g, Protein 38 g, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 312 mg, Sodium 1452 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
VIETNAMESE SPRING ROLLS
Provided by Antonia Lofaso
Time 1h55m
Yield 25 spring rolls
Number Of Ingredients 30
Steps:
- For the filling: Preheat a 14-inch cast-iron pan over medium-high heat and add the oil. Sprinkle the ground duck with salt and pepper, then add to the heated pan. Allow the ground duck to brown all over, about 5 minutes. Add the carrots, green cabbage, onions and mushrooms to the same pan. Cook the vegetables down until most of the liquid is removed and the cabbage is a light brown color, about 10 minutes. Add the soy sauce and stir to combine. Turn off the heat and fold in the basil, cilantro and mint. Pour the filling onto a sheet tray and allow to cool for 5 minutes at room temp, then refrigerate until completely cool.
- Preheat the oil in a deep-fryer to 375 degrees F.
- Place 2 sheets spring roll pastry on a work surface on top of each other with a pointed end facing you. Place 1/3 cup filling in the middle of the spring roll pastry sheet. Dip 1 finger in a small bowl of water and run along the edge of the spring roll pastry sheet. Fold in the sides to meet in the middle over the filling. Fold up the bottom point over the filling, then tuck to tighten the roll and roll the wrapper towards the top point. Place seal-side down on your work surface, then cover with a damp towel and repeat the process until all the springs rolls and filling are gone. Fry, in batches, until golden brown, 6 to 8 minutes. Drain on a wire rack-lined sheet tray.
- For the nuoc mam: Add the water, sugar, lemon juice, lime juice, fish sauce, vinegar, chile flakes, garlic and serranos in a medium bowl and whisk to combine. Set aside until ready to serve.
- When cool enough to handle, cut each fried spring roll wrapper into thirds on the diagonal with a serrated knife. Build a platter of lettuce cups, bean sprouts, Fresno, peanuts, lime wedges, Thai basil leaves, cilantro leaves and mint leaves. Serve with the nuoc mam.
CHA GIO (VIETNAMESE FRIED SPRING ROLLS)
Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. Find out how to make them at home with this authentic recipe!
Provided by Bill
Categories Appetizer
Time 2h40m
Number Of Ingredients 18
Steps:
- Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces.
- In a large bowl, combine the noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger egg white, fish sauce, vegetable oil, salt, white pepper, and 1 teaspoon sugar. Mix until everything is uniformly combined.
- In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.
- To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!
- Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling (no air bubbles!), and roll the spring roll forward 1 complete revolution. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.
- Fold one side of the wrapper towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper wrapper will stick to itself. It doesn't require anything additional to seal. Place the rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.
- Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. This step helps minimize the wrapper bubbling when frying (though bubbling is normal). Take them out of the refrigerator 15 minutes before frying.
- Heat about 3 cups of canola or vegetable oil in a medium pot to 335°F/170°C (the oil level should be a little over halfway up the sides). Fry the spring rolls in small batches-about three at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Cook each batch for 5 to 6 minutes, or until light golden brown. (Frying them in small batches prevents them from sticking to each other.)
- Use a metal slotted spoon to pull them out of the oil. Drain on a rack, and continue frying. Maintain the correct oil temperature by periodically adjusting your heat.
- When ready to serve, refry the spring rolls (yes, they need to be fried twice) at 350°F/175°C for 1 ½ to 2 minutes to make them nice and crispy. Double-frying is important! Serve with fresh lettuce, cilantro, Thai basil, mint and nuoc cham for dipping.
Nutrition Facts : Calories 338 kcal, Carbohydrate 30 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 517 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VIETNAMESE SPRING ROLLS
These spring rolls were a sell out at one of our annual school projects several years ago and have been a favorite at our house as well as at the Spring Mosaic. A Jean Pare recipe from "Company's Coming Asian Cooking" and one that never fails to please. Make for wonderful appetizers.
Provided by Gerry
Categories Lunch/Snacks
Time 20m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl add first nine ingredients mixing well.
- Place about 2 tablespoons filling in centre of each spring roll wrapper.
- Fold bottom corner up over filling, fold in both sides.
- Dampen edge of wrapper and roll tightly to seal
- Repeat with remaining filling and wrappers.
- Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.
Nutrition Facts : Calories 77.5, Fat 4.2, SaturatedFat 1.5, Cholesterol 21.2, Sodium 122.4, Carbohydrate 5.4, Fiber 0.3, Sugar 0.3, Protein 4.3
21 SIMPLE VIETNAMESE RECIPE COLLECTION
Looking for Vietnamese recipes to create a feast for the family? From the popular street food, banh mi to the nutrient-dense spring rolls, treat yourself to a taste of Vietnam!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese dish in 30 minutes or less!
Nutrition Facts :
More about "vietnamese spring rolls food"
TRADITIONAL VIETNAMESE SPRING ROLLS - BLUE BOWL
From bluebowlrecipes.com
4.9/5 (11)Category Main CourseCuisine Healthy FoodTotal Time 1 hr
- Prep: Toss meat, garlic, oyster sauce, sesame oil, and pepper in a large bowl. Marinate the meat in the fridge for at least 15 minutes. While meat marinates, prepare the rice noodles according to package instructions. Rinse the noodles under cold water after noodles are cooked and lightly drizzle them with olive oil to prevent them from sticking. Set aside. Prepare the Nuoc Mam sauce by mixing the vinegar, sugar, fish sauce, warm water, and chili garlic sauce in a small bowl. Set aside.
- Cook the meat: Heat the coconut oil in a large skillet over medium heat. Sautee the onion for a minute or two. Add the shrimp and sautee for 2-3 minutes. Add the marinated beef and and cook, stirring occasionally, until the meat and shrimp are done. If you don't have a pan big enough to cook all the meat in at once, do this in two batches, adding half the onion, coconut oil, shrimp, and meat in the same order - and repeating with the remaining half of these things.
- Assemble: Fill rice water bowl or a regular bowl with warm water. Dunk 1 rice paper wrapper into the bowl for a few seconds (no more than this or it will get too soggy!) and then transfer to a clean plate. Add noodles, meat and desired veggies. Roll the spring roll up like a burrito, folding in the ends as you roll. Dip the spring roll into the Nuoc Mam sauce, Peanut sauce, or enjoy on it's own!
SHRIMP SPRING ROLLS RECIPE, PEANUT DIP VIETNAMESE | …
From bestrecipebox.com
Ratings 2Total Time 30 minsCategory Main Course, Side Dish, SnackCalories 181 per serving
- In a bowl, combine all dip ingredients together except the water (hoisin, peanut butter, rice vinegar, sesame oil, and optional lime juice, and optional chili garlic sauce).Blend well and then mix in water to make the dip to your desired consistency. Set aside.
DELICIOUS VIETNAMESE SPRING ROLLS, ONE OF OUR HEALTHY ...
From cookingnook.com
Cuisine Asian, VietnameseTotal Time 20 minsCategory AppetizerCalories 70 per serving
- In a bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled ginger and minced ginger.
- For the rolls: In another bowl, combine bok choy, asparagus, carrots, cucumber, mango and peanuts. Add 2 tablespoons of the dressing and toss well. Divide the vegetables into 8 equal portions.
- Working with only one rice paper at a time, submerse the sheet in hot water until pliable, which will take about 30 seconds. Place it on a work surface.
- Spread one-portion of the vegetable mixture in a strip across the rice paper wrapper about one-third away from the edge closest to you, leaving about 1 inch (2.5 cm) on either side. Fold the edge closest to you over the filling and pull gently toward you to encase the filling. Fold the sides toward the middle, then continue to roll up tightly.
VIETNAMESE SPRING ROLLS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 3 minsCategory Starter
10 BEST VIETNAMESE SPRING ROLLS RECIPES - YUMMLY
From yummly.com
FRESH SPRING ROLLS – GỏI CUốN - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 15Total Time 1 hr 15 mins
- Prepare The Ingredients. Boil the chicken breast/ pork belly with some salt until fully cooked. Fry the shrimp without any oil on medium heat for 1-2 minutes until they turn orange. Let cool and peel. Slice each shrimp lengthwise into 2 halves. Devein the shrimp. Cook the rice vermicelli in boiling water for 3 to 5 minutes until soft (follow the package instructions). Remember to drain and rinse the noodles under cold water, otherwise they will keep cooking.
- Make Dipping sauce. Heat vegetable oil in a small saucepan on medium high heat, then fry the minced garlic till golden brown. Add hoisin sauce, chicken broth, peanut butter and sugar. Stir well and simmer on low heat for 1-2 minutes, uncovered, until slightly thickened. Pour the sauce into condiment bowls and top with minced fresh chilli and crushed peanuts.
- Assemble The Roll. Place the cooked rice vermicelli, shrimps, meat, fresh greens and sliced cucumber on the plate. Prepare a pan of lukewarm water to soften rice paper and a flat work surface (like a cutting board or a large plate) for the rolling job. Dip one piece of rice paper into the water evenly (should not take more than 2-3 secs). Gently shake off the excess water and lay it on the flat surface. Place the fresh greens in a row on the lower or upper third of the rice paper, leaving about 2 inches on both sides. Stack some vermicelli, cucumber on top of greens. Then place 2 meat slices next to the stack of greens and place 2 shrimp halves (keep the orange side of shrimps face down) next to the meat slices towards the center of the rice paper. Starting from the end closest to the stack of greens, roll once or twice until you reach the center of the rice paper. Then fold the both sides inwards, and continue rolling until you reach the other end. You can also include some chives at
FRIED VIETNAMESE SPRING ROLLS
From asianfoodnetwork.com
4/5 Total Time 1 hr 20 minsServings 8
- Toss vegetables in salt. In a bowl, toss chopped carrot, mang guang, spring onions and 1 tsp salt until well mixed. Set aside for 20 minutes.
- Remove liquid from vegetables. After 20 minutes, use hands to squeeze out excess liquid and discard the liquid. Place vegetable back into mixing bowl.
- Add noodles, meats and seasoning. Add wood ear fungus, cellophane noodles, minced chicken, minced shrimp, ½ tsp sugar, 2 tsp soy sauce and ¼ tbsp black pepper. Mix well and set aside. You can replace minced chicken with minced pork
- Wet rice paper round. Fill a large bowl with water. Dip 1 rice paper round into water bowl until fully moistened and softened. Place rice paper round on a clean flat work surface.
HOW TO MAKE VIETNAMESE SPRING ROLLS - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
Reviews 1Category Appetizer, Side Dish, SnackCuisine Asian, VietnameseTotal Time 30 mins
- Add 1 tablespoon of peanut butter and 1 tablespoon of water into the container. (You can use sesame sauce and don't need to add water.)
- Boil some water in a pot. When the water is boiling, put the rice noodles into the pot. Let it boil for a few minutes until it's soft and cooked.
VIETNAMESE SPRING ROLLS WITH SPICY ... - BLOGTASTIC FOOD
From blogtasticfood.com
5/5 (2)Total Time 30 minsCategory AppetizerCalories 436 per serving
- Have a bowl of cool water, a clean chopping board and all of your chopped and weighed out ingredients ready and neatly placed out on your work surface.
QUICK & EASY RECIPE FOR VIETNAMESE SPRING ROLLS ...
From cookingwithlane.com
5/5 (1)Total Time 45 minsCategory Side DishesCalories 150 per serving
- Boil water, and submerge shrimp for 2-3 minutes until pink. Put it flash cold bath. Peel and devein shrimp.
VIETNAMESE SPRING ROLLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.8/5 Total Time 5 minsServings 1
PHUONG VIETNAMESE RESTAURANT - YELP
From yelp.com
Reviews 207Cuisine Vietnamese
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO ...
From natashaskitchen.com
5/5 (27)Calories 103 per servingCategory Easy
VIETNAMESE FRIED SPRING ROLLS | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
2.1/5 (52)Servings 20Cuisine VietnameseCategory Lunch
VIETNAMESE FRESH SPRING ROLLS RECIPE - NOMVIETNOM
From nomvietnom.com
5/5 (1)Category Street FoodAuthor Lilian NguyenCalories 200 per serving
AMAZING HEALTH BENEFITS OF VIETNAMESE SPRING ROLLS ...
From drhealthbenefits.com
Estimated Reading Time 2 mins
VIETNAMESE SPRING ROLLS: INGREDIENTS, RECIPE AND MAKING ...
From huyhoa.net
4.7/5 (237)
KETO VIETNAMESE SPRING ROLLS – MIRACLE NOODLE
From miraclenoodle.com
SPRING ROLLS WITH CARROT-GINGER DIPPING SAUCE - VIETNAMESE ...
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VIETNAMESE SPRING ROLLS NUTRITION FACTS - EAT THIS MUCH
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