Quick and easy spring rolls with 3 dipping sauce
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| Fresh Spring Rolls |
If there is on memory I keep from Vietnam, is the delicious spring rolls we were eating all the time everywhere! It was back to 2008, when with 2 of my very best girlfriends Sole and Elena we traveled around in Vietnam for 3 weeks. It is one of my best trip ever for the diversity of landscapes, discoveries and delicious food we had.
We even went to a cooking class where we learned how to make spring rolls among other easy recipes like the grilled fish or wontons, I already published a long time ago here.
More recently, I gave a fabulous wine tasting in Madrid where we experimented pairing rosé wine and Asian food. With our first wine, I chose a wine from a wonderful winery called Aroa in Navarra that makes a really beautiful organic rosé wine. The fragrant exuberant rose goes very well with the raw spring rolls.
Let me share a quick and easy recipe of spring rolls with 3 dipping sauce.
- 4 or 8 rice round sheets
- rice noodles
- shredded raw carrots and or raw beetroots
- raw soy bean sprouts
- 8 or 16 peeled prawns
- 1 handful of fresh basil, Thai basil if possible
- 1 handful of fresh mint
- 1 handful of fresh coriander
You can actually pick up all kind of raw veggies you like.
1/ Cook for 4 minutes the rice noodles in boiling water. Drain with cold water and reserve.
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| Step 1 |
3/ Get a large bowl of lukewarm water where you can soak the sheets. Choose a plastic cutting board to work. The rice sheets, once soaked, get quickly soft and sticky. Use some wet fingers and wet plates to make sure you can handle them easily.
4/ Soak quickly the first sheet, and lay it down in front of you on the cutting board. First place the prawns on the bottom part of the sheet, in the middle leaving 4cm below of the left sheet (See picture step 1 ). Add then a small handful of noodles on top, and keep on adding small quantities of each ingredients including the fresh herbs.
5/ Once the stuffing is ready, start to roll up the sheet, to cover the stuffing (picture Step 2). Then, fold in the left and right side, to close the end of the roll (picture step 3). Finish rolling up. ready. Repeat.
6/ Do not prepare the rolls too much in advance, or they get hard. Keep them on a plate, with some plastic film in the fridge till service. For a nicer presentation, cut in 2 the spring rolls opening to the view the nice mix of colors inside.
7/ Serve with fresh lettuce leaves, fresh mint and some sauces to dip in! Here are some I usually prepare for other dishes:
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| Step 2 |
5/ Once the stuffing is ready, start to roll up the sheet, to cover the stuffing (picture Step 2). Then, fold in the left and right side, to close the end of the roll (picture step 3). Finish rolling up. ready. Repeat.
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| Step 3 |
7/ Serve with fresh lettuce leaves, fresh mint and some sauces to dip in! Here are some I usually prepare for other dishes:
Soy sauce Dipping Sauce:
- 4 tbsp. Soy/Tamari sauce
- 1 tbsp. of lime juice
- 1 pinch of shredded carrots
- 1 garlic clove crushed
- 1 tbsp of nuoc nam sauce
Mix the ingredients in a bowl and reserve a couple of hours before service.
- 1 tbsp of nuoc nam sauce
Mix the ingredients in a bowl and reserve a couple of hours before service.
Peanut Dipping sauce:
- 4 tbsp. of peanut butter
- 1 lime juice
- 1 pinch of chili flakes
- 1 cm ginger thumb
- salt and pepper
Mix all the ingredients in a bowl. Add a little bit of water if the peanut butter is too thick. Decorate with some crushed roasted peanuts.
- salt and pepper
Mix all the ingredients in a bowl. Add a little bit of water if the peanut butter is too thick. Decorate with some crushed roasted peanuts.
Chimichurri sauce:
- 4 tbsp. sesame oil
- 1 garlic clove
- 1 handful of fresh herbs including: coriander, basil, mint, thyme, etc.
- 1 tbsp. of lemon
- 1/4 of fresh red chili pepper
- salt and pepper
- 1 garlic clove
- 1 handful of fresh herbs including: coriander, basil, mint, thyme, etc.
- 1 tbsp. of lemon
- 1/4 of fresh red chili pepper
- salt and pepper
Gather all the ingredients in a blender and mix till you get a pesto kind of consistence.
All sauces can be prepared in advance and reserved in the fridge till service. Spring rolls can be served as starter or full meal. You can replace the prawns by boiled and shredded chicken breast or only include veggies with all kind of colors.
Which version would you prefer: prawns, chicken or veggies?
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