its 3pm and my usual time for craving a snack. yesterday, it was spring rolls.
yes, i could have decided to venture to my local asian restaurant and pick some up for about $4, but no…i wanted to blog. and make my own.
about $30 in ingredients and an hour later, i immediately regretted my decision.
then i remembered, oh yeah – i gave up going out for dinner during the week (and boozing during the week) for lent. in an attempt to save money and be healthier. welp, there goes that.
i digress. this recipe is from mama le via phone and my memory of growing up and making them with the family at home. like a little asian assembly line – one dipping the wraps, a few putting in the ingredients, one wrapping them all up…and me eating them. they are my equivalent of an asian burrito.
there are also quite a few other good recipes, all pretty similar online, if you want to see how to add tofu or whatever nonsense you prefer in them.
vietnamese spring rolls
prep time: 30 minutes.
what you need (makes about 12)
- jumbo shrimp, about half the bag or a good handful
- pork shoulder or butt – 1/4 lb?
- 5 lettuce leaves, chopped
- handfuls of bean sprouts, cilantro, basil, and mint leaves, cucumber
- rice wrappers (the kind i buy comes in 12)
- handful of rice vermicelli
- SAUCE: hoisin sauce, water, peanuts, sriracha (or you can google for the fish sauce route, but i’m a hoisin girl)
get it done:
- boil some water, and add the pork in there for about 20 minutes until cooked through
- when that’s finishing up, boil the shrimp as well until they have that bright orange color
- you can cut them in half if the shrimp are too chubby, and slice the pork into cute little yummy strips
- soak or boil the rice noodles for about 10 minutes and then shock them in cold water
- start getting your veggies cleaned and ready, chopping up and slicing cucumbers
- get a little station cleared up – any table or counter is fine – and get your ingredients in bowls and 3 small plates for your rice wrappers, and a dish for the complete asian burritos
- get a large bowl and fill it with cold water
- dip a wrapper in there until all of it has been wet, and then place on an empty plate for it to dry a bit
- do this a few more times for the empty plates
- (this will then give you enough time to go back and wrap when the paper is at the right consistency)
- HOW TO WRAP: well don’t mind mine bc i like them fat and a bit on the messy side (i’m clearly not a perfectionist), but the way to do it is to fold up two sides and keep the ingredients on one end like so:
- pour about two spoonfuls of hoisin sauce into a jar
- mix in a sprinkle of water to dilute it a bit
- smash some unsalted peanuts and throw them in there
- add some sriracha goodness