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how to make
vietnamese fresh spring rolls
by Yee-Fan Sun
continued from page 2
Fold up the bottom, then the two sides; continue rolling up,
keeping the wrapper firmly around the ingredients to get a good
roll, but being careful not to tug too tightly so as to avoid
tearing the wrapper. Place the roll seam side down.
Continue making the rolls. Unfortunately, the rolls donít keep
well, so serve them straight away*, with plenty of dipping sauce.
If youíre serving them as an appetizer, you can cut the rolls in
half using a sharp knife.
*If you absolutely must make them
ahead of time, place them in an airtight container lined with damp
towel and store at cool room temperature, not in the fridge. These
will keep for an hour or two.
Like any salad, Vietnamese spring
rolls need a dressing to bring out the fresh flavors of the ingredients.
This spicy-sweet sauce makes the perfect dipping sauce to accompany
fresh spring rolls.
1 shallot or 1-2 cloves garlic
1/2 cup hoisin sauce
1 Tbsp. rice vinegar
1/4 cup water
2 tsps. Asian red chili paste (I use sambal oelek, but any chili paste
2 Tbsp. chopped peanuts for garnish
Stir-fry the minced garlic or shallot for a minute or two, until the
garlic is softened. Add the hoisin sauce, rice vinegar and water, and
bring to a boil. Add chili paste to taste (about 2 tsps. generally does
it for me). Remove from heat, pour in dipping bowl(s), and garnish with
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