Vietnamese spring rolls differ from its more common Chinese counterpart in more than one way. While they too can be fried before consumption, the more popular way is to consume them raw. This is made possible due to the rice paper, which when soaked in hot water, is rendered cooked, soft, and edible. Stuffed with bright raw or cooked vegetables, it makes for a great light Summer food.
The stuffing and dipping sauce are really up to you. Cooked shrimp, chicken, or meat and also be added to the stuffing, as well some form of cooked noodles. I chose to make mine purely vegan. The dipping sauces can be anything Asian-inspired: hoi sin, peanut-soy, sweet chilli, mango chutney...
12-16 round rice paper
1/4 white cabbage, finely shredded
2 Tbsp oil
2 Tbsp soy sauce
2 tsp sesame
1 avocado, ripe, sliced
4 radishes, sliced
1/4 small purple cabbage, finely shredded
1 large carrot, shredded
1/4 cup coriander leaves
Asian mango sauce, to serve
Saute the finely shredded white cabbage in a pan with 2 tablespoons oil.
When cooked through and limp, add the soy sauce and stir in the sesame. Set aside to cool.
When the cooked cabbage is completely cool, prepare a wide bowl with hot (not boiling) water, and lay out all your ingredients.
Wet a clean chopping board, dip a sheet of rice paper in the hot water for 5-7 seconds until softened, and carefully spread it out flat on your wet chopping board.
Proceed to layer a bit of all the ingredients in the center of the rice paper, fold the sides over the filling, and roll the lot into a cylindrical spring roll.
Continue until all the ingredients are used up.
Serve with room temperature dipping sauce.
Note: you can sear the spring rolls in a dab of oil for a crispy exterior if desired.
صحة و عافية