Vietnamese Summer Rolls are fresh, and almost like a salad in a rice paper roll. Sometimes Vietnamese (Gỏi Cuốn) Summer Roll Recipe rolls are called Imperial rolls because they are fit for a king. The Bald Chef uses Shrimp in this version, but try experimenting with Pork, chicken, basil, onion, mint, vermicelli, Sesame leaf, and lettuce. Thai hot sauce nuk ma, is a great diping sauce this recipe , though you can also serve with your Vietnamese spring rolls with a hoisin-peanut sauce. There are many different ingredients you can use to make this great Vietnamese recipe.
Instructions To Make Vietnamese Spring Rolls
Soak the Rice Paper Wrappers in warm water until soft, remove the Rice Paper from the water. Take the soft Vietnamese Rice Paper and roll in cooked Shrimp, Lay your Rice Paper Wrappers and add Rice Vermicelli Noodles, Fresh Mint and Cilantro Sprigs, Carrots, Minced Pork, and Lettuce. The soft Rice Paper makes a nice rap for these ingredients. To make great Vietnamese Fresh Spring Roll you can also use Spam, Crab, or Hot pepers. Vietnamese Spring Rolls can be served with a Peanut Sauce made with Hoisin Sauce crowned with a little Sriracha Sauce. I also like to serve my Summer Rolls with just Fish sauce, lime, garlic and Hot Pepers. At any rate use the sauce you like to go with these fresh spring rolls from Vietnam.