Fancy Vietnamese Spring Rolls

Overview

The biggest difference between Vietnamese spring rolls and Chinese spring rolls is that the crust is not made of thin dough but is wrapped in rice wrapper made from rice pulp. The fillings are mainly shrimp, pork and vegetables and fruits. The rice wrapper is wrapped into a small long tube shape of about ten centimeters and then dipped in sauce. It is a very popular dish in Vietnam. I improved the method. The inside of the spring roll is rice balls wrapped with lettuce leaves and ham slices, and the outermost layer is vegetables and fruits. You can eat all the staple food, fruits, vegetables and meat in one bite. Such a simple recipe, stunning appearance, rich content, low-fat and healthy delicacy. It looks good and tastes very satisfying🤗🤗

Tags

• snacks
• afternoon tea
• southeast asia
• students
• bibimbap ingredients
• chicory
• colorful pepper
• fruit radish
• kiwi
• lee kum kee thai sweet chili sauce
• lettuce leaves
• okra
• prawns
• purple cabbage
• rice
• strawberry
• sushi vinegar
• vietnamese spring roll wrappers
• carrot

Ingredients

Steps

1. 1 Prepare the ingredients. I am using this spring roll for breakfast, so it contains rice balls. I need sushi vinegar and bibimbap ingredients for seasoning. You can also put cooked rice noodles or just vegetables and fruits. I seem to have forgotten to take a picture of the prawns and lettuce. Forgive me, there are a lot of ingredients.

   

2. 2 Boil the prawns and peel them. My child doesn’t like seafood, so I cooked two. Wash the vegetables, tear the lettuce into palm-sized pieces, okra slices, and cut the others into shreds.

   

3. 3 Fruits and radishes are also washed and cut into slices for later use.

   

4. 4 When the rice is cooked, pour in the sushi vinegar and bibimbap ingredients and mix evenly. Let it cool slightly. You can also wrap it directly without the ingredients. You can dip it in the sauce later for seasoning.

   

5. 5 Put the ham slices on the lettuce leaves and then add the rice. I put these three things in place first to avoid rushing around and wasting time when rolling the spring rolls. The spring roll skin will easily become soft if the rolling time is long, which will make it difficult to wrap and cause the skin to break. I also had some chicory underneath the ham, but I didn’t take a photo.

   

6. 6 Take a plate larger than the spring roll wrapper and put it into warm water (just put your hand in the water and feel it without pulling it out). Do not put hot water. The spring roll wrapper will become soft and it will be difficult to wrap. Put the wrapper in the water for 5 seconds and take it out. Shake off the excess water and lay it flat on a rubber mat or cutting board. Put the ingredients prepared in advance on the wrapper.

   

7. 7 Roll up from bottom to top. The skin is still a little hard at this time and can be rolled up tightly.

   

8. 8 Roll it almost twice, leaving the distance as shown in the picture. Put the fruits or vegetables on top, that is, the most beautiful ingredients that you want to show off last. Fold the two sides toward the middle and continue to roll to the end.

   

9. 9 The spring rolls rolled out in this way are neat and beautiful, and the skin becomes very soft after rolling, so you must hurry up when rolling spring rolls.

   

10. 10 This is a rolled product, you can mix and match ingredients according to your own taste.

    

11. 11 Eat it with Thai sweet and spicy sauce, and you will get a sweet and sour bite with the fragrance of fruits and vegetables. Of course, you can also choose your favorite sauce.