WHAT YOU NEED TO MAKE VIETNAMESE SPRING ROLLS
HOW TO MAKE VIETNAMESE SPRING ROLLS
Typically, I place spring rolls atop a cutting board. I quickly wet the board by running my hand over it to get rid of the rice paper sticking to it. Approximately every two spring rolls, I will rewet the board
An alternative is to cover your work surface with a damp towel and roll the spring rolls directly onto it. Mama Lin like this approach since it eliminates the need to continuously wipe water over the board.
RICE PAPER (Bánh Tráng)
I like using larger circular rice papers (22cm, about 8. 5 inches) because they hold more filling. In addition, since the majority of rice paper sheets are made in Asia, their labels probably use metric measurements. You can also use smaller sheets of rice paper for this recipe, but the size of your spring rolls will be much smaller.
My favorite brand of rice paper is the Three Ladies Brand because they tend to stretch better and are less likely to tear. On their packaging, you’ll see a drawing of three ladies, and you can find them at Asian supermarkets or on Amazon. If I don’t have time to go to an Asian supermarket, I will buy the brand photographed above from Raley’s or a similar grocer. For more information about various rice paper brands, check out this comprehensive guide from Andrea Nguyen.
Rice vermicelli, which are extremely thin rice noodles, is typically used to make Vietnamese spring rolls. Different manufacturers will refer to them as maifun, rice sticks, or thin rice noodles. One thing to keep in mind is that different brands’ cooking times for noodles vary. As a guide, follow my recipe below, but be sure to confirm the manufacturer’s recommended cooking time.
For spring rolls, medium-sized shrimp (about 21 to 25 count) work best. I prefer to cook shrimp with their shells on because, once cooked, I believe the color of the shrimp is more vibrant. Boiling the shrimp for two minutes is the simplest method of cooking them. Next, take the shrimp out of the boiling water and allow them to cool for a minimum of five minutes before removing the shells.
Lettuce leaves are used in a lot of Vietnamese spring roll recipes because they make rolling much simpler. When rolling up the spring roll, the filling will not spill out everywhere because the noodles, veggies, and herbs are nestled inside the lettuce leaf. In addition, the shrimp and lettuce have a pleasing color contrast.
Since butter lettuce leaves are perfectly shaped for spring rolls, that’s why I prefer to use them. If butter lettuce is hard to come by, red leaf or green leaf lettuce will do just fine. To remove the tougher stem, don’t forget to snap off the bottoms of the leaves. Once the spring rolls are rolled up, the stems can readily protrude through the rice paper.
Use whatever you prefer, though I like carrots, cucumber, bell pepper, and mint together. Sometimes, I’ll throw in red cabbage, sliced avocado, or basil. When it comes to ingredients for spring rolls, the possibilities are endless! Just be sure to thinly slice the vegetables to make them easier to chew.
