vietnamese spring rolls ingredients

Vietnamese Spring Rolls Ingredients

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Gỏi cuốn

Gỏi cuốn or nem cuốn, salad roll, summer roll, fresh spring roll, spring roll, rice paper roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper or cold roll).Unlike other spring roll dishes which are believed to be originated from China, Vietnamese gỏi cuốn is the country’s creation using rice paper .

Vietnamese Spring Rolls are served fresh while others are served fried, like the Vietnamese chả giò. They are served at room temperature (or cooled) and are not deep-fried or cooked on the outside. These rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants.

Variants

The fillings can vary from the standard pork slices, pork sausage slices (chả), and shrimp; fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, tofu (for vegetarians), grilled nem nướng sausages, braised pork, and egg are among some of the other popular spring roll variations.

Making The Best Fresh Spring Rolls

Using fresh ingredients is a must in spring rolls.

That’s not to say that you can’t get creative and use leftover meats and such to fill your spring rolls. But, you do want to make sure you include at least a few elements with a crunch, like carrot or cucumber matchsticks, bean sprouts, or lettuce.

Fresh herbs are also a must for capturing the Vietnamese fresh spring roll flavor. You’ll be amazed what a few leaves of basil, mint, or cilantro can do to brighten the flavor of the rolls.

The recipe we’re sharing with you today is for traditional Vietnamese pork and shrimp spring rolls.

These rolls typically include rice noodles.

The noodles act as a nice, light filler to the rolls, and make these rolls much more filling than you would expect from such a fresh and light dish.

VIETNAMESE SPRING ROLLS: INGREDIENTS, RECIPE AND MAKING DIPPING SAUCE

Ingredients

• Minced pork (can be replaced by beef or chicken for variation, but pork is traditional)
• Shrimp or crab meat (optional) to add more flavor
• Vegetables: Carrot (Orange), German turnip (white), and Herbs (coriander/fennel/thyme ) or spring onions (green) to make the spring rolls colorful. Mexican turnip (Jicama) or bean sprouts can be used as well but they contain more water, so I prefer to use the carrot and German turnip.
• Mushrooms, dry vermicelli.
• Egg (to bind ingredients when frying), shallot (or onion) (add more beautiful smell), and of course rice papers (to wrap)
• Vegetable oil, vinegar, lime, sugar, salt, pepper, chili, garlic, and fish sauce

Making dipping sauce

Many Vietnamese people joke that making dipping sauce is the most important step and show the cooking skills of women. In order to make a beautiful, colorful sauce with floating garlic and chili, it has some tricks Dipping sauce is to be made first since it’ll be spectacular if it is left to curve for long hours. Therefore if you are supposed to make Vietnamese fried spring rolls, you can make the dipping sauce the night before.

The following ratio of ingredients is referenced from a Vietnamese Chief recipe:

• 100g sugar
• 100ml vinegar
• 50g salty fish sauce
• 300ml water
• 10ml lime juice
• Chopped garlic and chili

The first 5 ingredients are mixed together first, set for a while (or long hours). Garlic and chili are added until eating. Garlic and chili need to be chopped very finely. Do not crush them, just chop them into very small pieces by knife.

If you don’t have any utensils to measure the ratio, you can simply mix a bowl of sugar water and lime juice which is suitable to your palate, then gradually add the fish sauce until it tastes right. You don’t need to use vinegar. Garlic and chili are made as above.

Prepare for spring rolls

– Mushrooms and vermicelli need to be soaked into water for a while, not too long because their main roles are to absorb the water for easier wrapping and rolling. They also add flavor and make the spring rolls more crunchy.

– Finely chop all veggies, mushrooms, and vermicelli into consistent small pieces. To be quicker, a Grinder or Salad Chopper can be used to chop and mix them together.

– Then mix with meat, shrimp, or crab and add chopped garlic, salt, and pepper –> Add egg –> Add oil into the mixture to avoid watery rolls which will stop your rolls from being crunchy

Wrapping: Choose big or small paper rice and stuff more or less, depending on how large you want them. Wrap small ones, it takes more time but the rolls will be more crunchy. Drop a little bit of vinegar into the rice paper to make it more crackling. Put all wrapped rolls in the fridge for 15-20 min before frying.

 

 

Frying

Use a frying pan with lots of oil. Put some drops of lime juice so that the oil won’t splash on you and everywhere. I love this step most because the smell is so great and the sound of bubbling and drizzling is also interesting

If you are supposed to make rolls for two or three meals in 2-3 days, you can fry them two times. The first time, you just fry rolls to rare or medium status under low heat. Second, spring rolls are fried under greater heat until they turn into beautiful yellow color. Put them aside for a while then ENJOY
If you leave some for later meals, then put them into the freezer. When you wanna eat them, just fry them again.

Delicious Vietnamese fried spring rolls: with a beautiful and smooth dipping sauce. Crunchy on the inside and crackling on the outside. Beautiful yellow color and very tasty enhanced with the smell of garlic and pepper.

How To Roll A Spring Roll

There are a few tips to rolling the perfect spring roll.

First, you want to layer your ingredients on the 1/3 of the rice paper closest to you. After layering your ingredients, you will begin to roll by picking up the edge closest to you and pulling it gently over the filling.

Use your fingers to tuck the ingredients under the rice paper, pulling them gently towards you as you bring the paper over.

Once you wrap the roll one half rotation, you will notice that the rice paper begins to stick to itself, sealing the ingredients inside and making it very easy to roll.

For the shrimp and pork rolls, we like to add the shrimp over top of the lettuce side after wrapping the roll one half rotation. This gives the shrimp slices that nice and vibrant, pop-out-at-you, effect.

Continue wrapping the roll until your lettuce/shrimp side is face down. (You should be about 2/3 of the way through your rice paper.) Then fold the two sides in so that they stick the bottom of the roll.

Once the sides are folded in, continue rolling away from you to seal in the sides and finish off your rice paper.

Bonus Recipe: Baked Pork Spring Rolls

Baked Pork Spring Rolls are crispy roll wrappers filled with tender shrimp, pork, ginger, garlic, fresh herbs, and spices and baked to perfection with a zesty ginger tamari dipping sauce.

Ingredients

Serves: 12

• 225g (8 oz) minced pork
• 75g (2 oz) finely shredded cabbage
• 30g (1 oz) finely shredded carrot
• 2 spring onions, thinly sliced
• 2 tablespoons chopped fresh coriander
• 1/2 teaspoon sesame oil
• 1/2 tablespoon oyster sauce

• 2 teaspoons grated ginger root
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon crushed chilies, such as Schwartz
• 1 tablespoon cornflour
• 1 tablespoon water
• 12 spring roll wrappers
• 2 dessertspoons vegetable oil

Method

Prep: 20 min  ›  Cook: 20 min  ›  Ready in 40

• Preheat oven to 220 C / Gas mark 7.
• Place pork in a medium frying pan. Cook over medium-high heat until evenly brown. Remove from heat and drain excess fat.
• In a medium bowl, mix together pork, cabbage, carrot, spring onion, coriander, sesame oil, oyster sauce, ginger, garlic, and chilies.
• Mix cornflour and water in a small bowl.
• Place approximately 1 tablespoon of the pork mixture in the center of each spring roll wrapper. Roll wrapper around the mixture, folding edges inward to close. Moisten fingers in the cornflour and water mixture, and brush wrapper seams to seal.
• Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven 20 minutes, until lightly browned. For crispier spring rolls, turn after 10 minutes.

Cook’s Note