Ingredients used..FYI, you can get Vietnamese spring roll wrapper at Tesco..
How to wrap Fresh Vietnamese spring rolls..
For fresh spring rolls, it is nice to serve with this Peanut Hoisin dipping sauce instead of nuoc cham dipping sauce
Fresh Vietnamese Spring Rolls (Goi Guon) 越南春卷*makes 16 rolls
To prepare Peanut Hoisin sauce (Nuoc Leo)50g warm water
50g hoisin sauce
60g crunchy peanut butter
1tbsp rice wine vinegar
1tsp sweet chili sauce
-Combine all the ingredients in a bowl and mix until well blended
To prepare spring rolls200g pork tenderloin
32 fresh medium prawns, peel and devein (or reduce half of the quantity if you like to halve the prawn)
½ carrot, shredded
1 cucumber, shredded
A bunch of coriander leaves
A bunch of basil leaves
1 small head butter lettuce leaves
50g dried rice vermicelli, blanched in hot water till soft
Vietnamese rice papers
Method
- Bring water and one sprig of spring onions to a boil over medium heat in a saucepan and poach the pork for 10mins or until cooked. Remove and set aside to cool. Slice the pork into thin strips
- In the same pot of water, poach the prawns for 1min or until pink or just cooked. Remove and set aside to cool (You can also halve the prawns).
- To make the spring roll, briefly dip a rice wrapper in a bowl of water (drinking water) and use a clean cloth wipe off the excess water. Place on a dry surface, place a lettuce leaf onto the wrapper, and top with some pork strips, rice vermicelli, cucumber, carrot and basil leaves. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up halfway. Place 2 prawns, side by side, along the roll and top with coriander leaves, then continue to roll up tightly to complete the folding. Repeat until all the ingredients are used up.
- Arrange the spring rolls on a serving platter and serve with serving bowls of Peanut Hoisin dipping sauce on the side.
Recipe inspired by: Homestyle Vietnamese cookbook, with slight changes
21 comments:
this is so authentic looking... you are really good at everything u do Sonia
这个看似很健康哦。。
你很厉害，这个也难不倒你呢。。：）
I remember the first time I made this, the spring roll wet and difficult to handle to wrap and got torn out just half way wrapping. Guess my hand wasnt delicate enough.
This is indeed a very refreshing dish! And I haven't had this for a long time too as if I prepare this dish, my children won't eat & I have to cook an extra dish just for them.
The way you wrapped the spring roll is very good coz can see the prawns clearly!
This is one of my favourites. Prefer this to the fried ones. Very good presentation, Sonia!
oh yes one of my favourites too.
Those fresh Vietnamese spring rolls look pretty refreshing , Sonia ! Would love to try to make it sometime though I'm partial to deep-fried ones ;D
Wow,Sedap betul!!! Now I know where to get the Vietnamese spring roll wrapper,thank you Sonia!!!
透明的，好吸引人的春卷。喜欢。
Sonia, this looks so pretty and so delicious too!
我也很久没有吃这个了。。。这也是我喜欢的越南料理。去一趟越南回来又变多一样越南料理。。。你真的是家里的一宝！
很诱人的健康春卷。。你真的无所不能，厉害。。：）super like.
yummy! must go to tesco to look for the spring roll...hehe...thanks for sharing!
make me feel like eating one now! i've yet to eat the deep fried version of vietnamese spring roll :)
Love love love vietnamese spring rolls. In fact you should probably know by now that I really liek vietnamese cuisine, because it;s always so light, fresh and healthy but with good flavours. It's so wonderful that you are doing lots of viet recipes recently! My good friend who's a viet chef in london will be so in awe :)
looks so delicious..nice clicks too
可以想象沾着那个酱汁一口咬下去，一定非常非常好吃！！！Sonia你无所不通啊！什么都会，好棒哦！！！
Nice one, I prefer this to the fried ones. The sauce must be tasty too ;) thanks for sharing. Great photography too!
This is so tempting, makes me drooling...
这样的做法很新鲜， 很赞！
I love Vietnamese spring rolls and these look great with the sauce.
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