You come to a Vietnamese sit down restaurant and ordered spring rolls, you are surprised to learn it's do it yourself... what to do? Let us show you!
Dip the rice paper in water, let it set and slightly dry before placing ingredients on. For the herbs, take only the leaves.
For best results, layer the ingredients. Not only will it give you a pretty presentation, it makes and easier tighter roll
Start at the bottom, tuck and roll tight as you go. Don't put too many ingredients, it will burst. Midway fold the two sides in and continue to tuck and roll. If the rice paper is still wet it won't stick so best to let it dry slightly before rolling.
If paper becomes too dry it will be hard, wet the hard part (nothing worst than eating a hard spring roll)
BASIC SPRING ROLL INGREDIENTS
You can learn step by step instructions here on how to make spring rolls. The following contains suggested other fillings that allows for creativity but still remain authentically Vietnamese. (Ahem please no carrots or celery, they don't belong here =)
TIPS AND TRICKS
- Using hot water to dip the rice paper yields best results. Makes it more pliable and soft
- Use plastic plates with holes meant for spring rolls (found at most asian stores) they prevent sticking when rolling
- Layer your ingredients starting with noodles first like the picture above for the most presentable roll.
- Best to make and eat as you go. For leftovers like in a spring roll party tray, see our blog on how to reheat spring rolls
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