Thursday, May 6, 2010

Spring Rolls

I love having asian-cooking-savvy friends... AKA Jen :o)

Today: Spring Rolls. Like the kind you get at restaurants. They're ridiculously easy!

Gather your ingredients:

boiled shrimp
cooked pork marinated in fish sauce (make sure it's gluten free)
rice vermicelli
carrot sticks (boiled so they're not too crunchy)
cucumber sticks
rice spring roll wrappers (check, some have gluten)
peanuts or peanut sauce

Step 1:
Dip the spring roll wrappers in warm water. Just get it wet; don't soak it.

Step 2:
Place the wrapper on a plate and add lettuce. Placing the lettuce on first helps you roll it without tearing the rice paper.

Step 3:
Add rice vermicelli

Step 4:
Add all of the other fixins

Step 5:
Start rolling like a burrito, tucking the ends in so stuff doesn't fall out

See? Easy! (Sort of, haha)

Dip in GF fish sauce, GF soy sauce, or your favorite stuff.

1 comment:

SomeBlogger said...

Please note that this isn't straight up fish sauce...but rather a mixture of fish sauce, water, lime, minced garlic, and sugar.

Also for more traditional Vietnamese spring rolls, include some herbs! Mint leaves, Thai basil, and cilantro. Also bean sprouts. I just used what I mostly had on hand.

You can make your own gluten free hoison sauce but we didn't because I didn't have gluten free soy sauce. Mix in some peanuts with the hoison sauce! Also adding a splash of rice vinegar and some water to dilute makes for a tasty combination.

Hmmm what else, you can also make fish ones. With fish ones you definitely should dip it in the fish sauce mentioned above. I've also always had some pickled onions (sliced onions in a vinegar/lime/water solution) with the fish and noodles.

Okay that's it. =)