6 tbsp fish sauce, This sounds delicious, as good and fresh as a Bun Bo Xao, without all the carbs . I’m going to create a veggie (no shrimp) version ASAP. Merry Christmas to you too , I kid you not …. This recipe was motivational for my colleagues and I when we were making the online hashtag ! So happy I could help you Julien! A tip we learnt when we went to a Vietnamese restaurant and chose a DIY wrap set – dry rice papers were given to us, together with a water spray bottle, and ingredients separately on another plate. My rice paper goes all hard.. Chop the soaked mung bean noodles into shorter threads. We also add pork and cilantro and it tastes great! I’m still in “Wow.” Thank You, thank you, THANK YOU!!! But I tried to look for some Add water (just enough to cover pork) and the sliced shallots. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. 2/3 cup water In a saucepan, combine rice vinegar, fish sauce, water and sugar. You saved Vietnamese Spring Rolls to your. I made these and they are so good! Just wanted to leave a quick note that I had a great time preparing my lunch with your great recipe . Oh no I’m sorry I didn’t work for you I’ve never had this kind of problem before. How do you do that? Haha there’s no such thing as too merry Xmas and New years but more seriously, check out the “low-carb” category here: http://www.notenoughcinnamon.com/category/recipes/low-carb/ Hopefully you’ll find something that you like , Thank you, Marie. That would save you a lot of time. So technically, yes you could make them for a party but for 50 people it would be quite labor intensive and they’re best eaten fresh (the wrapper tends to be a bit sticky so they might tear if you stack them together). Also pay attention to the kind of rice vermicelli you use. but in my country its very difficult to find mint leaves and fish sauce. coincidentally this version is way easier to make! Wow what a beautiful step by step description. You dip it in water until it is completely submersed then lay on ingredients. Vietnamese spring roll is only 57 calories per roll. Add pork and cook for 30 minutes or until an inserted chopstick goes in easily. I like "Best Peanut Sauce" on this site for dipping. Can u freeze these egg rolls rolled rice paper? Sorry it was a disaster! Much easier than using my hands. Also if the can’t be eaten right away, a damp clean teatowel over top stops them from sticking or drying out before being consumed . Any idea how long these would keep before serving? I am going to make these for a friend’s birthday party next week. The dipping sauce on this recipe looks great, will have to give it a go the next time I make them! Chinese cabbage is another ingredient you may use in place of lettuce and I like flavor on my prawn so I lightly sprinkle them with ginger and sesame oil. It does not matter where an individual come from in Vietnam, basic spring rolls are made with many ingredients than the recipe above listed. Seal the rolls by continuing to roll up. Hi Alex! : I just had a look at your website and love what you’re doing. peanuts (optional). But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I am glad to find this recipe. I got better the more carefully I followed them. Required fields are marked *. Bring water in a medium saucepan to a rapid boil. Shrimp Egg Roll, Cha Gio Cuon Tom, is a super simple Vietnamese appetizer. I then immediately place it on a large dinner plate and begin adding my ingredients. I find that if I use a wet chop stick kind of pushed up into the roll as I roll it, It comes out very tight. Great tutorial. And you’re right, Amazon is perfect for Asian grocery shopping , First time making these tonight … did a bit of a mish-mash of things but your instructions were rather helpful ( Ended up doing some curried chicken (not a fan of sea food) / lettuce / grated carrot / mung beans / corriander ) For a first attempt I’m rather happy The step by step watering / rolling instructions were very helpful , Sounds delicious James! Add garlic and carrots. Cook: 50 mins. Make sure they lay flat and straighten out the odd wrinkle. Place the lime juice, crushed rock sugar, fish sauce and water in a small saucepan and bring to a medium heat to dissolve the sugar. You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes! I’ve recently switched to a thicker rice vermicelli called Dong Guan Rice Vermicelli by Double Happiness Brand. Hi Helen. It is rice paper wrapped around julienned jicamas and carrots, Chinese sausages, dried shrimp, ribbons of fried eggs and Thai basil. Thanks for sharing Danni! I only have the 1/4 size rice papers, so I’ll be making a open fresh spring roll, well… Try ? They are served at room temperature with a side of peanut dipping sauce or alternatively, Vietnamese fish sauce dipping sauce. Congrats on fighting this beast! Slice thinly and set aside. Submerge cellophane noodles in water until just softened, about 30-45 seconds. I have had them in the fridge for several days, wrapped in aluminum. Of your Vietnamese recipes in your Great to dip in peanut or hoisin sauce. I’m so glad I helped you make perfect spring rolls Thanks for letting me know!! Place the sheets on a large dish cloth, separate from each other. The breaking part usually happens when I soak the rice paper. You should have between 20 and 25 rolls in total, Preheat your fryer to 160°C and fry for 5–6 minutes, until golden and firm to touch with the tongs. Yes absolutely, they keep very well overnight! An alternative sauce that we use is a watered down hoisin sauce topped with peanuts and let me tell you it’s amazing ! I dipped half the wrapper and immediately turned it around and dipped the other half – total immersion time about 2 seconds! We did ours without the noodles because we’re both trying to go low carb after a way too merry Xmas and New Years! Such a great idea!! Fold in the sides when you are half-way through rolling. I keep the Kraft peanut butter container and use it for storing the sauce in the fridge. Heat until sugar is dissolved, then let cool completely. But I love the idea of pre rolling them! That’s interesting! 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