Wednesday, July 20, 2011

Vietnamese Spring Rolls

It's been incredibly muggy in Philly lately, and I really can't get myself to eat much in the heat. However, in times like these, there is always one meal that I know I can always fall back on - Vietnamese spring rolls! Whoever thought of the concept of rice paper rolls is seriously a genius. These things are so convenient; they last forever dried in your cupboard, and the moment you want to eat them, you just dip them in water and turn them into a clear, versatile Asian tortilla. Props to you, ancient smart Vietnamese entrepreneur!

So back to my epic supermarket adventures. This past Sunday, I got my friend to drive me once again to the local H-mart Korean grocery store. It was a monstrosity of a place (as are most Korean supermarkets), and I almost couldn't control myself as I wandered in awe around the aisles. I don't think I've seen anything so grand in the way of supermarkets since I left the H-mart in San Diego more than a year ago. As you may have guessed, I had a lot of fun in there.

I've made Viet spring rolls for this blog before, but that was a while ago, and I think my photography has improved a bit since then. It's interesting to compare old blog posts with new ones and see the differences that have accumulated over time.

Vietnamese Spring Rolls

For the filling
-1 head romaine lettuce, ribs removed
-1 large cucumber, cut into matchsticks
-Mint leaves
-Pickled carrots and daikon (see below)
-Spring roll wrappers
-1 large shallow pan of water
-Shrimp (about 3 per spring roll), boiled and drained
-Nuoc Cham dipping sauce
1. Dip a wrapper briefly in the pan of water. It is okay if the wrapper is still stiff to the touch; as long as it is dampened, it will soften. 
2. Arrange ingredients in the wrapper as you desire; with the lettuce on the outside. Place these ingredients off to one side of the wrapper before you fold. 

For the pickles:
-1 carrot, cut into matchsticks
-1 pound radish, cut into matchsticks
-1 cups distilled white vinegar
-1 tsp salt
-1/2 cup + 1 tsp sugar
-1 cup water

1. Mix the radish and carrots with salt and let sit for about 5 minutes. This will remove the liquid from the vegetables. 
2. Drain the carrots and radish. 
3. Mix with the other ingredients and serve!


  1. yummy !!
    Looks delicious. Good presentation(photo)

  2. thanks! There will be more to come!



Related Posts with Thumbnails