thatsmyfullname

Fresh Spring Rolls

In appetiser, eastern, salad, vege, vietnamese on October 21, 2012 at 4:16 pm

When it comes to traditional food, I’d say, stick to the tradition! Why mess with a good thing?

When truffle mooncakes appeared at the office, everyone made a beeline for them. I too was curious. I took a bite and… I can’t even describe the taste. No one could. It was very strange and AWFUL. So bad you’d want to spit it out. Sometimes, simplicity is really the best policy. All this fusion thing for the sake of being different is not working.

Which is why I like Bobby Chinn’s take on the Vietnamese spring rolls. I’m not sure if this is the original traditional version, but I’ve tried a few (including one with mango – didn’t work) and this is the best so far.

There are lots of vege in this, and it is surprisingly filling. Great for a simple meal if you’ve been pigging out. If cows can survive on greens (and they have four stomaches), so can you.

It’s easy to make. Just a matter of assembly. Except for the rice vermicelli and prawns, everything else is raw.  I favour steaming the prawns over boiling to retain the nutrients. Be careful not to overcook or you’ll get a rubbery texture.

Shopping list: rice papers, rice vermicelli, lettuce, mint, coriander, chive; for the fish sauce dip: rice vinegar, sugar, bird’s-eye chilli, garlic, lime, fish sauce

Hardware: salad spinner and a very large plate to soak the rice papers flat (you can also use a cake pan or baking tray)

Can I do it?: Of course. Assembly is easier than putting together IKEA furniture. But you do need a delicate touch not to tear the soft rice paper.

Credit: Vietnamese Cooking by Bobby Chinn. Full recipe here.

Tip 1: For the leaves, buy just enough a day or two before you make the rolls. Leaves don’t keep well. Wrap in newspapers if you need to store them in the fridge. Don’t leave them in plastic wrappers as condensation will ruin them. Use a salad spinner to get rid of excess water after washing.

Tip 2: Consume immediately. If you need to prepare these beforehand, place a damp muslin cloth (kitchen rolls will do too) over them to keep the rice paper from hardening.


 


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