Difference between revisions of "Vietnamese Spring Rolls"

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[[category:Asian]][[category:Vietnamese]][[category:Appetizer]][[category:Pork]][[category:Shrimp]][[category:Toast's Recipes]]
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== Description ==
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* Makes 8 spring rolls
  
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Submitted by [[:category:Toast's Recipes|Toast]]
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== Ingredients ==
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__NOEDITSECTION__ __FORCETOC__
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=== Strawberry dipping sauce ===
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* ½ cup (about 2 ounces) sliced stemmed California [[strawberries]]
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* 2 tablespoons [[rice vinegar]]
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* 1 tablespoon Asian [[sesame oil]]
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* 1 tablespoon [[granulated sugar|sugar]]
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* 2 teaspoons Vietnamese [[fish sauce]]
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* ½ teaspoon [[chile flakes]]
  
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=== Spring rolls ===
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* ¾ pound cooked shelled [[shrimp]]
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* ¾ teaspoon [[seasoned rice vinegar]]
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* 8 [[spring roll wrappers]]
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* 16 [[mint]] leaves
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* 16 [[cilantro]] sprigs
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* ¾ cup (about 3 ounces) quartered stemmed California [[strawberries]]
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* 1 cup peeled, seeded [[cucumber]] cut into 2 x ¼ x ⅛-inch strips
  
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==Yield==
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== Procedures ==
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*25-30 Very fat spring rolls
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=== Strawberry dipping sauce ===
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# In blender or food processor, purée [[strawberries]], [[vinegar]], [[oil]], [[granulated sugar|sugar]], and fish sauce until smooth.
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# Add [[chile flakes]]; blend until [[chile flakes]] are mixed in but still visible.
  
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==Ingredients==
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=== Spring rolls ===
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# In bowl, toss [[shrimp]] with [[vinegar]]; set aside.
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# Dip 1 wrapper into very hot [[water]] for a few seconds until soft and flexible; blot on towel to remove excess [[water]].
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# Place 2 [[mint]] leaves, 2 [[cilantro]] sprigs, 3 pieces [[strawberry]], 3 [[shrimp]] and 3 [[cucumber]] strips in a line down the center of wrapper.
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# Fold bottom over filling, fold in sides and roll up into tight cylinder.
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# Repeat with remaining ingredients to make 8 rolls.
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# Serve each roll with 1 tablespoon [[strawberry]] dipping sauce.
  
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===Filling===
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== Tip ==
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*8oz  Ground Pork
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Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.
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*1 Carrot (Grated)
 
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*1/2 bunch of Green Onion (Finely chopped)
 
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*2 Cloves of Shallot (finely chopped, about 2 TBSP)
 
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*Sriracha Sauce to taste.
 
  
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Optional:
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__NOTOC__
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*Replace meat with Shrimp (or do a mix of ground shrimp/pork)
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[[Category:Vietnamese cuisine]]
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*Several Cloves of Garlic
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[[Category:Meat Recipes]]
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*Ginger
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[[Category:Cilantro Recipes]]
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*1/2oz of Dried Fungus or other asian mushroom (remember to soak it in advance)
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[[Category:Cucumber Recipes]]
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[[Category:Mint Recipes]]
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===Seasoning===
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[[Category:Rice vinegar Recipes]]
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*1 tsp Salt
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[[Category:Seasoned rice vinegar Recipes]]
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*2/3 tsp Sugar
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[[Category:Sesame oil Recipes]]
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*1/8 tsp White Ground Pepper
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[[Category:Shrimp Recipes]]
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*1 tsp Fish Sauce
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[[Category:Seafood Recipes]]
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*1 Egg (well beaten)
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[[Category:Strawberry Recipes]]
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===Rolling===
 
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*1 small package of Rice Vermicelli Noodles (plan to use leftovers for something else or save for later)
 
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*1 Package of Rice Paper sheets (around 25-30 pieces)
 
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word of advice: always buy two packages of paper, you'll often get one that's really old and extra dry or battered and the paper will have cracks. It will become useless once soaked and you may only get 15 usable sheets.
 
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*Lettuce leaves (optional)
 
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*more carrot (optional)
 
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===Dipping Sauce One (tamer) ===
 
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*4 TBSP Sugar
 
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*1.5 TBSP Lime Juice (ideally fresh)
 
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*1 tsp Minced Garlic
 
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*8 TBSP water
 
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*1.5 TBSP Fish Sauce
 
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*1 tsp Minced Chili (or Sri Racha if you don't have any)
 
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===Dipping Sauce Two===
 
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Mostly done to taste, use these as vague guidelines
 
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*5 TBSP Brown Sugar
 
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*2 TBSP Lime Juice (ideally fresh)
 
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*4 TBSP Rice Wine Vinegar
 
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*2 TBSP Sri Racha (or to taste)
 
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*2 TBSP Fish Sauce
 
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*Minced Chili to taste
 
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*Grated Carrot
 
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*Green Onion
 
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===Oil===
 
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*Corn oil deep enough that 2 or 3 rolls can float in it in a wok
 
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*Using Canola is healthier, but rolls will not turn golden (or be quite as nice imo) but you can use it. (Make it with Corn Oil and just have them once in a blue moon imo)
 
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==Method==
 
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*Soak Rice Vermicelli in cold water for a 1/2 hour or so. Once it's soft, drain then use kitchen scissors and cut it into managable chunks. Set aside for later.
 
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*Prep filling ingredients
 
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*Combine Seasoning Ingredients
 
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*Mix all filling ingredients in a food processor (or throughly mix with a fork but the processor provides a better consistency.)
 
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*Add seasoning to filling mix and pulse.
 
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*Prep some sort of method to soak your rice papers in warm water with a little sugar mixed in. I actually use a lasagna pan normally that allows me to have two soaking at once
 
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*Place a spoonful of filling, some noodles and a little carrot near the bottom of the roll then fold the edge over to cover the filling.
 
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*Next, fold in the sides and seal as best you can before rolling upwards.
 
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*Let them air dry on a lightly greased cookie sheet (the first ones you roll will likely be dry enough to fry by the time you finished rolling the last ones unless you have several helpers)
 
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*Heat oil in a wok until a chopstick inserted in the middle bubbles (or use a deep fryer as you normally would, but I don't have one)
 
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*Fry until golden brown (Note: if you are using Canola oil to be healthier they will not come out as golden brown but don't let them overcook or they will either split or be too crunchy)
 
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*In a wok fry 2 or 3 at a time max depending on wok size.
 
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==Serve==
 
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*Mix desired dipping sauces while they fry and cool
 
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*Drain well before serving on a lettuce leaf with dipping sauce.
 
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*If you've never had vietnamese spring rolls before they should be big and puffy and crispy. I'll try to have a picture up soon.
 
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==Folding Guide==
 
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I heartily recommend making a double batch of these and getting someone to help you. I've even done a party where guests can fold their own with their chosen fillings sort of like a burrito bar.
 
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Once you get the hang of it they don't take too long, but I consider them too time consuming to bother except for a double batch (plus I love them)
 
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[[image:springrollwrapping.jpg]]
 

Latest revision as of 17:20, 29 June 2012

Description

  • Makes 8 spring rolls

Ingredients

Strawberry dipping sauce

Spring rolls

Procedures

Strawberry dipping sauce

  1. In blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth.
  2. Add chile flakes; blend until chile flakes are mixed in but still visible.

Spring rolls

  1. In bowl, toss shrimp with vinegar; set aside.
  2. Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water.
  3. Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper.
  4. Fold bottom over filling, fold in sides and roll up into tight cylinder.
  5. Repeat with remaining ingredients to make 8 rolls.
  6. Serve each roll with 1 tablespoon strawberry dipping sauce.

Tip

Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.

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