Spring Roll Recipe - Vietnamese Spring Rolls, One Of My Favorite Spring Roll Recipes

Spring Roll Recipe

 

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It's hot now in Nevada where I live and it's been well over one hundred degrees for at least a week now. So I didn't feel like cooking something hot for dinner and make my air conditioner work overtime when I am trying to keep my house cool. I decided to start making some nice cooling summer dishes that are easy to make and good to eat. This week I'm starting with Vietnamese fresh spring rolls or Goi Cuon spring roll recipe. Goi Cuon in Vietnamese means "salad roll" and I can't think of a better way to eat veggies than wrapped in rice paper or Banh Trang! These types of spring roll recipes are made with just about anything you can think of either using traditional ingredients or anything you have left over in the fridge will work to. Vietnamese spring rolls are traditionally served at room temperature and are NOT deep fried. The deep frying is an affectation of modern cooking trying to make a spring roll recipe into a fried egg roll dish.

There are many names for Goi Cuon such as "fresh roll," "salad roll," "vegetable roll," "fresh spring roll," and of course "summer roll," In many places you will find these yummy rolls on the menu being called soft roll or just vegetable rolls. It is amazing to me how much there is in common with the varied spring roll recipes out there. The Vietnamese spring roll recipe has many ingredients in common with the Thai spring roll recipe and in many cases the ingredients are interchangeable!

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Now there are Vietnamese egg rolls recipes but they are different than that of the traditional Vietnamese spring roll recipe. The fresh roll variety of spring rolls have become really popular in places Canada, Cambodia, and Laos! Any Vietnamese spring roll recipe is incomplete without a dipping sauce and the most popular dipping sauce is called Nuoc Cham. The Goi Cuon can also be served with peanut sauce or other dipping sauce varieties, but the Nuoc Cham is the most popular!

Vietnamese spring rolls can be served with closed ends like an egg roll or open on each side or sliced like Japanese sushi rolls. These are just such a versatile recipe there is just about nothing you can't make into a spring roll recipe. As I stated earlier Vietnamese spring rolls are healthy, nutritious and tasty! One of the best attributes to spring rolls made with things like chicken, shrimp or just plain vegetarian is that if you are on a diet and trying to lose weight then consider eating a spring roll recipe like the one in the video above. So lets get to the recipe.


 

Nuoc Cham The Dipping Sauce:

1/4 cup sugar.
1/2 cup warm water.
1/4 cup Vietnamese fish sauce.
1/4 cup white vinegar(traditional) or rice vinegar.
3-5 cloves minced garlic .
2-3 +/- Thai bird chilies.

1. In a glass bowl dissolve the sugar in the warm water.
2. Add fish sauce when sugar is dissolved and stir.
3. Add vinegar and stir.
4. Add garlic and chilies and stir.
5. Add a couple of Tbsp. of lime juice optional.
Makes about 1 1/2 cups of dipping sauce. Serve sauce at room temperature or chill for later.

Vietnamese Spring Roll Goi Cuon:
Vietnamese Rice Paper (Banh Trang)
Chicken, shrimp, pork, beef.
Shredded Romaine lettuce.
Black wood ear fungus.
Bean sprouts.
Basil leaves.
Slivered scallion whites.
Scallion greens.
Finely slivered Thai bird chilies.
These were the ingredients I used there are other optional ingredients that are really excellent with this spring roll recipe like cilantro, mint leaves, rice noodle(vermicelli), mung bean noodle(vermicelli), chopped garlic, shredded napa cabbage, peeled and slivered cucumber, chopped peanuts, sambal sauce.

It is a bit long to write out the directions on how to make the spring roll recipe without any visuals like pictures. See the video above to learn how to fold the rice paper over the ingredients to make the spring roll.

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