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April 9, 2019 In All Categories, The Flavors of Vietnam, Vietnamese Food Tips

How To Roll the Perfect Vietnamese Spring Roll

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!

https://www.bunmigrill.com/wp-content/uploads/2019/04/IMG_1622.mp4

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

IMG_1624
IMG_1623

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 =)

INGREDIENTS

  • Rice paper roll
  • Protein: Grilled or boiled: pork, shrimp, beef, squid, mushrooms, tofu, shredded pork skin with toasted rice powder, pork patties sausages, chicken, fish.
  • Veggies: cucumbers, lettuce
  • Fruit: Green apple and certain types of bananas you can eat unripened.
  • Noodles: Rice vermicelli noodle is most common (bun, not pho noodles!) , but you can be creative and add the shirataki noodles for a low carb option.
  • Fresh Herbs: cilantro, culantro, vietnamese egg mint, fish scale mint, perilla leaves, basil, mint are most common. Avoid "western" herbs like oregano or thyme etc, they do not taste right.

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

Article by bun mi

Previous StoryBun Mi’s Unique Wagyu Beef Pho
Next StoryWorld’s Best Dishes: Vietnamese Gỏi Cuốn (Spring Rolls)

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Bun Mi’s menu strives to be authentically Vietnamese with French inspiration and appeal to a wide clientele. Our target market is the working lunch & dinner crowd looking for a quick and healthy bite to eat, with no time for a sit down meal but want healthier options than traditional fast food.

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Our restaurant is an eclectic mix of old world and new, of modern and traditional. We reinvented the classic sit down Vietnamese vermicelli dish “bún” and the rising fast food trend of the Vietnamese sandwich “bánh mi” and adapted for the age of eco-friendly and health conscious consumer. bún mi blends the authentic flavors of Vietnamese-French Indochine cuisine with nouveau standards of this generation. With a focus on quality, health and sustainability, we pledge a portion of our proceeds in preserving the beauty of this planet for our future generations.

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