To prevent the rice paper from adhering to the board, I quickly wet the board by brushing water over it with my hand. I usually roll spring rolls on top of a chopping board. HOW TO MAKE VIETNAMESE SPRING ROLLS SET UP THE WORK SURFACE The sky is the limit in terms of the ingredients you can use for spring rolls! Make sure to slice the vegetables thinly so that they are easier to chew. Sometimes, I’ll throw in red cabbage, sliced avocado, or basil. VEGETABLES AND HERBSĪlthough I like the combination of carrots, cucumber, bell pepper, and mint, use whatever you prefer. The stems can easily poke through the rice paper once the spring rolls are rolled up. Remember to snap off the bottoms of the leaves to get rid of the tougher stem. If butter lettuce is not easy to find, feel free to use red leaf or green leaf lettuce. I prefer to use butter lettuce because the circular leaves are perfectly shaped for spring rolls. Plus, the lettuce offers a nice color contrast to the shrimp. When you nestle the noodles, vegetables, and herbs inside the lettuce leaf, the filling won’t spread out everywhere as you roll up the spring roll. Many Vietnamese spring roll recipes use lettuce leaves because they help make the rolling process much easier. Then, remove the shrimp from the boiling water and let them cool for at least 5 minutes before peeling off the shells. The easiest way to cook the shrimp is to boil them for two minutes. I like cooking the shrimp with the shells on because I think the color of the shrimp is more vibrant once cooked. Medium-sized shrimp (about 21 to 25 count) work best for spring rolls. Use my recipe below as a guide, but double check the manufacturer’s suggested cooking time. One important thing to note is that the cooking time of the noodles varies across brands. Various manufacturers will call them thin rice noodles, rice sticks, or maifun. Typically, Vietnamese spring rolls are made with rice vermicelli, which are very thin rice noodles. For more information about various rice paper brands, check out this comprehensive guide from Andrea Nguyen. If I don’t have time to go to an Asian supermarket, I will buy the brand photographed above from Raley’s or a similar grocer. On their packaging, you’ll see a drawing of three ladies, and you can find them at Asian supermarkets or on Amazon. My favorite brand of rice paper is the Three Ladies Brand because they tend to stretch better and are less likely to tear. Smaller rice paper sheets also work for this recipe, but your spring rolls will be much smaller. As an aside, most rice paper sheets are produced in Asia, so you’ll likely see them labeled with metric measurements. I like using larger circular rice papers (22cm, about 8.5 inches) because they hold more filling. WHAT YOU NEED TO MAKE VIETNAMESE SPRING ROLLS RICE PAPER (Bánh Tráng) Feel free to add or replace ingredients based on your preferences and what’s available to you. In this spring roll recipe, I’m primarily using shrimp, vegetables, herbs, and noodles for the filling. Typically, you’ll find Vietnamese spring rolls filled with shrimp, pork vegetables, herbs and rice vermicelli. I don’t speak Vietnamese, but if you are interested in learning how to pronounce g ỏi cuốn, watch this video ! The presenter breaks down the pronunciation of various Vietnamese foods very well. In Vietnamese, fresh spring rolls made with rice paper are called g ỏi cuốn, translating to “salad rolls” ( gỏi is means “salad” and cuốn means “to coil” or “to roll”).
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