Missing those Vietnamese spring rolls!

We used to go to Pho Hoa a lot back in the Philippines. I would always, always order fresh spring rolls. 

Eating out here is crazy expensive especially when all the ingredients are available. So we decided to try our hand at making our own (and come on, it's fun!)  Simple, delicious and healthy! Be sure to bring your origami skills!

 Get your bean noodles ready!

Start with the freshest of ingredients ... shrimp, carrots, greens, sprouts, mint and basil (that radish salad in the corner is a side salad!)

Dip that rice wrapper in some warm water and .... let the wrapping begin!

 

I'm getting hungry just assembling this! Now make sure nothing pointy can pierce that very very delicate rice paper ...

Center ingredients to one side, then fold over the two sides ...

Now just roll until you run out of rice paper ...

... and voila!

Not perfect, perfectly good to eat! :) Practice makes perfect. I'll make another!

Need the recipe? Here goes. Remember we took liberties to makes our lives easier and we didn't exactly follow things to a T!

Fresh Vietnamese Spring Rolls
From Ken Hom's Foolproof Asian Cookery, p. 46-47

Ingredients: 

• 350 g raw prawns, shelled and de-veined 
• 50 g bean-thread (transparent) noodles 
• 225 g soft salad leaves 
• Large bunches of fresh coriander 
• 1 packet of 20 cm round rice paper wrappers 
• 225 g fresh bean sprouts, rinsed 
• 2 tablespoons fish sauce 
• 1-2 fresh red chillies, seeded and chopped 
• 1 tablespoon finely chopped garlic 
• 2 tablespoons lime or lemon juice 
• 5 tablespoons water 
• 1 tablespoon sugar 
• 3 tablespoons roasted peanuts, crushed

How:

1. First, make the peanut dipping sauce. Combine all the ingredients except the peanuts in a blender and process thoroughly. Pour into a small bowl and leave to stand for at least 10 minutes before using (the sauce can be prepared several hours in advance, if necessary). 
2. Blanch the prawns in a pan of boiling salted water for 3 minutes, drain well, and then cut them in half length-ways. Set aside. 
3. Soak the noodles in a large bowl of hot water for 15 minutes, until soft, then drain. Cut them into 7.5 cm lengths, using scissors or a knife. Wash the salad leaves well and spin them dry in a salad spinner. Do the same with the basil, mint and coriander. 
4. When you are ready to make the spring rolls, fill a large bowl with warm water. Dip one of the rice paper rounds in the water and let it soften, then remove and drain on a tea-towel. Put a large salad leaf on the softened rice paper wrapper. Add a spoonful of the noodles to the salad leaf, then add 3 basil leaves. Then carefully roll the rice paper halfway up. 
5. Now place 3 pieces of prawn, 3 coriander sprigs and 2 tablespoons of bean sprouts on the wrapper. Fold the 2 ends in, then keep rolling until the entire rice paper is rolled up. Repeat with all the remaining ingredients. Cover the spring rolls with a damp tea-towel until you are ready to serve them (do not refrigerate; they are meant to be served at room temperature). Just before serving, stir the crushed peanuts into the sauce. Cut each spring roll in half on the diagonal and serve with the sauce.

Happy origami ... and chowing!