Vietnamese Spring Rolls

A hint of distant Vietnam in your kitchen. Food full of fresh flavors, and it looks charming too.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 piece Sweet potato, peeled, fresh

  • 2 piece Carrot, fresh

  • 125 g Sprouts, wheat

  • 1 piece Lime, fresh

  • 1 bouquet Thyme, raw

  • 1 bouquet Basil, fresh

  • 230 g Fish, shrimp

  • 120 g Dough, wonton

Steps

  1. Peel the cucumber, remove the seeds with a spoon, and slice into thin strips. Peel the carrot and slice into very thin strips. Rinse the bean sprouts and drain. Wash the lime thoroughly, grate the zest, and squeeze the juice. Thoroughly wash the parsley and finely chop it, wash the basil and pluck the leaves.

  2. Toss all the vegetables into a large bowl, add the lime juice, grated zest, and Tabasco. Let it sit for about 30 minutes to allow the flavors to blend well. Peel the shrimp, rinse, and remove the black veins. Cut smaller shrimp in half, and slice larger ones into small pieces.

  3. Pour some warm water into a larger bowl and soak the rice paper sheets (for 30 - 40 seconds) until they become pliable, then place them on a clean wooden surface. Place some shrimp on the lower part of the center of the sheet, and the vegetable mixture on the upper part. Make sure to leave about 1.5 cm of empty space on the sides. Flatten the filling slightly with pressure and begin rolling carefully. First, fold the sides inward, then start rolling tightly upward from the bottom.

  4. Place the rolls on a plate and sprinkle them with a little water or cover them with a damp cloth or plastic wrap. Cut the rolls in half, arrange them on a platter, garnish as desired, and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 63.07 kcal
  • Fat: 0.37 g
    • Saturated Fat: 0 g
  • Carbohydrates: 8.96 g
    • Sugars: 0.74 g
  • Protein: 4.54 g
  • Fiber: 0.49 g

Advice

Serve with chili sauce, which is commonly paired with almost every Vietnamese dish. Rice paper sheets can be found in supermarkets on the Asian food shelves. Shrimp can be replaced with red bell pepper, thinly sliced. For a more Asian flavor, you can add cilantro to the rolls, and replace basil with Thai basil. For a spicier taste, add half a chili, thinly sliced. If the rice paper is not moistened, it becomes brittle quickly, so it should be frequently sprinkled with water during preparation. However, the rice paper should not be completely soft, as it becomes sticky and can clump together.