Thursday, February 18, 2010
Sue asked how I made the Vietnamese spring rolls. Here's how I make them with the children in my class.
mung bean sprouts
(when I don't make them with children, I also add shrimp)
Vietnamese spring roll wrappers
The most difficult part of the process is the delicate nature of the wrappers. They come packaged as very thin, translucent wafers.
Each one is soaked in warm water for a couple of minutes until it is soft and almost transparent. This is carefully laid flat. Thinly layer of lettuce, basil, cilantro, sprouts, and noodles on top of each other on the wrapper.
The tricky part is then rolling the wrapper without breaking it.
I like to fold it over the filling once, then fold on the sides before completing the wrapping process. This holds the filling in better. Once the sides are folded in, wrap it gently, but firmly into a roll.
Dipping sauce ingredients:
1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce
1/4 cup rice vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
(you can also add a little chili pepper)
Mix all together and put in a bowl for dipping
They are really delicious!