Vietnamese Spring Rice Rolls

Spring is coming, and I love sharing fresh and crunchy rice rolls, no matter if you are a meat or veggie lover. The ingredients are interchangeable to create your own version. It is crucial to create a crunchy and fresh texture, for example, cucumber and carrot for crunchiness. Remember to purchase fresh herbs to create a fresh aroma - I recommend using mint and Thai basil, making the fresh roll taste even fresher. Next, you can use shrimp, chicken slices or even leftover roast beef. The most challenging part is working with the rice paper wrappers - I like the texture to be soft but still chewy. So I will not recommend soaking them in water until soft. Instead, my experience is to soak rice paper wrappers in room temperature water for a few seconds and place it on a flat plate. Set them aside for less than a minute - the wrapper will absorb the water, and the texture is perfect for wrapping.

Photographs: Winnie Tango / iStock

Text: Winnie Tango

Vietnamese Spring Rice Rolls

Preparation & Cooking time: 20 min

Filling for ingredients:

1 pack of Rice roll wrapper

lettuce leaves

1 avocado, sliced

1 cucumber, sliced

1 cup of chopped purple cabbage

20 medium cooked shrimps (I recommend using Argentina red shrimp)

Fresh herbs (Thai basil, mint or coriander)

Dipping sauce ingredients:

½ - 1 tbsp dried chilli flakes or fresh diced chilli

1 tbsp diced garlic

1 tbsp fish sauce

1 tbsp lime juice

1½ tbsp sugar or honey

3 tbsp water

Additional: you can use a sweet and sour sauce

Method:

#1 Prepare the dipping sauce and mix it all together.

#2 Place the rice paper wrapper into water for a few seconds and place it on a flat plate

until water is absorbed.

#3 While the rice paper is soft but still elastic, place the lettuce and the filling on top of the

bottom ⅓ of the rice paper.

#4 Now roll up tightly. Gently pull up the bottom of the roll and roll over the filling by

folding two sides simultaneously. Just like you’d roll a burrito!

#5 After rolling them one by one, then you can cut them into two or three depending on

the size you want

TIP #1: The rice paper texture is essential before you roll them. If it is too dry after the water is absorbed - brush some water onto the dry area.

TIP #2: Mango is also a perfect complement to the shrimp. Try it if you love mango!