Ingredients with Measurements:
- 12 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked chicken, shredded
- 1 cup lettuce, shredded
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves
- 1/4 cup chopped peanuts
- 1/4 cup chopped scallions
- 1 tablespoon vegetable oil
Nuoc Cham:
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 1 garlic clove, minced
- 1 small red chili, minced
Special Equipment Needed:
- Large bowl of warm water
- Cutting board
- Sharp knife
- Small bowl for Nuoc Cham
Step-by-Step Instructions:
1. Prepare all ingredients and set aside.
2. To make Nuoc Cham, mix fish sauce, water, lime juice, sugar, garlic, and chili in a small bowl. Stir until sugar dissolves. Set aside.
3. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 10 seconds, or until it softens.
4. Place the softened rice paper wrapper on a cutting board. Add a small amount of lettuce, bean sprouts, rice vermicelli noodles, shrimp, chicken, mint, cilantro, basil, peanuts, and scallions in the center of the wrapper.
5. Fold the bottom of the wrapper over the filling, then fold the sides in. Roll the wrapper tightly to form a spring roll.
6. Repeat with the remaining ingredients to make 12 spring rolls.
7. Heat vegetable oil in a large skillet over medium heat. Add the spring rolls and cook for 2-3 minutes on each side, or until golden brown.
8. Serve the spring rolls with Nuoc Cham for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
12 spring rolls
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 18g
Protein: 7g
Substitutions for ingredients:
- Shrimp can be substituted with tofu or sliced pork.
- Chicken can be substituted with beef or more shrimp.
- Lettuce can be substituted with cabbage or kale.
- Bean sprouts can be substituted with sliced cucumber or carrots.
- Mint, cilantro, and basil can be substituted with other fresh herbs.
Variations:
- Add sliced avocado or mango for a fruity twist.
- Use different dipping sauces, such as peanut sauce or hoisin sauce.
- Make vegetarian spring rolls by omitting the meat and adding more vegetables.
Tips and Tricks:
- Don't overfill the spring rolls, or they will be difficult to roll.
- Use warm water to soften the rice paper wrappers.
- Cook the spring rolls in batches to avoid overcrowding the skillet.
Storage Instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the spring rolls in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Arrange the spring rolls on a platter and garnish with fresh herbs and chopped peanuts.
Garnishes:
Fresh herbs, chopped peanuts, sliced chili peppers, and lime wedges.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or a green salad.
Troubleshooting Advice:
- If the rice paper wrappers tear, use a double layer of wrappers.
- If the spring rolls are too dry, add more Nuoc Cham for dipping.
Food Safety Advice:
- Make sure all ingredients are cooked properly before assembling the spring rolls.
- Wash hands and utensils thoroughly before handling food.
Food History:
Vietnamese spring rolls, also known as summer rolls, originated in Vietnam and are a popular snack or appetizer in Southeast Asia.
Flavor Profiles:
Fresh, light, and savory with a hint of sweetness and spice.
Serving Suggestions:
Serve the spring rolls as an appetizer or a light meal.
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Region: Vietnamese