VIETNAMESE SPRING ROLLS!
Vietnamese spring rolls are delicious appetizers made by filling a wrapper with some specific fillings then rolling. The type of wrappers used to make spring rolls, particularly in Vietnam, is rice papers. Vietnamese spring rolls contain ground or chopped meats or seafood such as pork, crab, chicken, shrimp, taro or cassava, wood-ear fungi or oyster mushrooms, glass noodle and shredded carrots. Vegetarian spring rolls are less any meat in the fillings. The type of wrapper, fillings and cooking technique vary with a region’s culture. However, Chinese spring roll wrappers may be used in the absence of traditional Vietnamese rice papers.
Fried vs. Fresh
In Vietnam, the fried spring roll with minced pork is locally known as cha gio. It’s made by wrapping the filling then deep frying to cook. The fresh spring roll, goi coun, is made by wrapping, in a moistened rice paper, the fillings consisting of meats, fresh herbs and selected spices. Typical ingredients include slivers of cooked pork or cha pork sausages, shrimp or otherwise chicken or tofu, fresh herbs like basil and cilantro, lettuce, cucumbers, fresh garlic chives, and rice vermicelli. Vietnamese fresh spring rolls are served at room temperature and with dipping sauce.
The approximate nutritional values of Vietnamese spring rolls are as follows: caloric value of 195, protein: 8.7g, fat: 2.08, carbohydrates: 36g, fiber: 2.2g, sugar: 2.8g, 4 old weight watchers points and 7 weight watchers points plus.
Preparation of seven Vietnamese fresh spring rolls takes about 45 minutes and 5 minutes to cook, a total of barely an hours’ time. A serving size of a roll per diner is adequate. The following is a recipe for preparing Vietnamese fresh spring rolls and an accompanying sauce.
Vietnamese Fresh Spring Rolls
- 2 ounces rice vermicelli
- 8 rice paper wrappers
- 8 large cooked shrimp, peeled, deveined and cut in half
- One and a third tablespoons fresh and chopped Thai basil
- 3 tablespoons chopped fresh mint leaves
- 2 leaves of lettuce, chopped
- 3 tablespoons chopped fresh cilantro
- 4 teaspoons fish sauce
- ¼ cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons white sugar
- 3 tablespoons hoisin sauce
- ½ teaspoon garlic chili sauce
- 1 teaspoon chopped peanuts
- Boil the water in a medium-sized saucepan. Boil the rice vermicelli for 3-5 minutes until ready and drain.
- Fill a large bowl with warm water, dip one rice paper wrapper in the water to soften. Lay the paper flat on your working space. Place two shrimp halves, a handful of rice vermicelli, chopped Thai basil, chopped fresh mint leaves, chopped fresh cilantro and lettuce in a row across the center leaving approximately two inches uncovered on each side. Fold the uncovered sides inwards and roll the wrapper tightly beginning with the lettuce-filled end. Do the same for the rest of the Vietnamese spring rolls.
- In a smaller bowl, mix the water, fish sauce, lime juice, garlic, sugar and chili sauce.
- Mix the hoisin sauce and peanuts in another bowl.
- Serve the fresh spring rolls with the hoisin and fish sauce mixtures.
In conclusion, spring rolls are healthy and appetizing delicacies. Vietnamese spring rolls can either be made fresh or fried with a wide variety of fillings available from a whole range of meats/seafood fresh herbs and assorted spices.