I had to take a hiatus from making Vietnamese Spring Rolls after the epic thousands I made along with the students from KOTO charity when they were here to cook at the Taste of Auckland last year.
But, as I am travelling New Zealand this year (2016) =and creating a Vietnamese degustation dinner in each city for Ronald McDonald House Charities Super Clubs, I have returned to the Spring Roll and thought it only fair to share the recipe too.
People freak out a little when they have to use rice paper but it is really not that difficult – it just requires a little practise.
Top Tips for Beginners
- use a really good quality rice paper. I use Valcom Rice Paper when demonstrating because it is the easiest to manipulate and I find it doesn’t tend to tear easily.
- I also suggest that you have your water almost to boiling and dip your rice paper in and out quickly. The Vietnamese students I worked closely with would fill up a large bowl and then dip the paper in sideways turning it around like a wheel for one rotation. This way they didn’t burn their fingers but the paper was soft instantly. This is perfect when you first start and are not sure how soft to have it. It is also great if you are making 1000 spring rolls in a couple of hours!!
- If your rice paper is too soft then throw it away and start again – otherwise it will break or stick to itself and you will be grumpy! We don’t like grumpy!
- You can make these a few hours ahead, cover with a just damp tea-towel (clean please!) and cling film – pop in the fridge.
Check out the video for an easy demonstration of the recipe
Vietnamese Spring Rolls
- Rice Paper Circles
- cooked prawns
- fresh pineapple chunks
- butter lettuce
- 1 bunch coriander leaves
- 1 bunch Vietnamese mint leaves
- 1 bunch Thai basil
- Rice Vermicelli soaked in warm water and rinsed in cool water
- BBQ’d Pork
- 1 bunch chives
Nuoc Cham Sauce
- 1 Tbs fish sauce
- 30 ml lime juice
- 1/2 tsp rice vinegar
- 2 Tbs white sugar
- 1 garlic clove smashed
- 1/2 chilli sliced thinly
Place the pile of rice paper rolls on your bench.
Have all your ingredients ready and in front of you.
Have a large rimmed plate filled with warm water.
Have a tray lined with baking paper beside you and a damp tea towel ready to cover the prepared rolls.
Take one of the rice paper sheets and immerse into the warm water. Allow it to soften briefly and then remove to your bench.
Add carrot, capsicum, coriander, mint, sprouts, vermicelli and pork to the bottom 1/3 of the sheet. Fold in the edges and roll up like a cylinder. Take a chive and tie it like a ribbon around your “parcel”. Set on your prepared tray and cover with the teatowel. Continue to make your spring rolls and then cover them all with the towel and glad wrap them.
Nuoc Cham Sauce
Dissolve sugar into fish sauce, lime juice and vinegar
Add garlic and chilli
These can be kept in the fridge for a few hours if you wish to make them in advance.