Recipe: Craving some Vietnamese spring rolls? Make them at home
Originating from Vietnam, spring rolls are a popular appetizer enjoyed across the world. Traditionally known as "Goi cuon," these rolls are packed with fresh vegetables, herbs, and sometimes noodles, wrapped in rice paper. They are known for their vibrant ingredients and are often served with a dipping sauce. With a focus on vegetarian and eggless options, let's get cooking these crunchy delights.
Gather the following ingredients
For this recipe, you will need 12 rice paper wrappers, one cup of thinly sliced cabbage, one carrot julienned, half a cup of sliced bell peppers, one cup of bean sprouts, half a cup of fresh basil leaves, half a cup of cilantro leaves, four ounces of cooked rice vermicelli noodles, and hoisin sauce for dipping.
Prepare the vegetables
Begin by washing all your vegetables thoroughly. Thinly slice the cabbage and bell peppers while julienning the carrot. Ensure that your bean sprouts are clean and have no brown spots. Roughly chop the basil and cilantro leaves to release their aromatic flavors. This preparation ensures that your spring rolls will be filled with crisp textures and fresh tastes.
Cook rice vermicelli
Bring a pot of water to a boil and cook the rice vermicelli according to the package instructions - usually for about three to five minutes until they are soft but not mushy. Drain them in a colander and rinse under cold water to stop the cooking process. Let them cool down before handling to avoid tearing the rice paper.
Assemble the spring rolls
Soften one rice paper wrapper by dipping it into warm water for a few seconds. Lay it out on a clean surface. In the center, place a modest amount of each vegetable and top with noodles. Fold the sides over the filling and roll tightly from bottom to top, like a burrito. Avoid overfilling to prevent the wrapper from tearing.
Serve with dipping sauce
Arrange your freshly rolled spring rolls on a platter with some hoisin sauce on the side for dipping. You can also make a simple sauce by mixing hoisin sauce with water to thin it out if desired. Serve immediately while they're fresh or cover them with damp paper towels until ready to serve so they don't dry out.
