Wednesday, July 29, 2009

Vietnamese fresh spring rolls

I've tried the fried spring rolls, now it's time for the healthier fresh ones! The fun thing about these is you don't necessarily have any cooking to do!
This is a great vegetarian dish or with seafood or chicken.

If you want vegetarian you could use tofu or just a your favourite vegetables.
I've made with prawns and chicken, but in this photo I've used only chicken.
It's a great dish for leftover chicken. I happen to have some cooked chicken from the deli which worked great for a speedy light meal before we went to the cinema. We had 2 each and it actually filled us up quite well. Traditionally, however, this would be a starter.

I didn't measure my ingredients, I judged by eye, so the following measurements are just a guideline.

(Serves 2-4 people)
4 rice wrappers (about 8.5 inch diameter)
75-100g fresh rice vermicelli noodles
100g cooked chicken (torn strips)
12 cooked prawns (peeled, no tails) - I didn't include in the ones in the photo as I didn't have any left on hand
1/2 carrot (thinly sliced strips - I used a peeler)
2 spring onions (chopped)
1/2 a red chili (chopped - seeds removed if you don't want too hot)
2 handfuls of fresh bean sprouts
Half handful of fresh cilantro
Half handful mix of fresh basil and mint
1 large lettuce leaf (chopped in large pieces)

- Have large diameter pie dish of warm-hot water ready for your rice wrappers
- Soak a rice wrapper in the warm-hot water for about 10-15 seconds, until it softens enough to work with, but do not over soften or it will rip too easily
- On a dry clean surface very gently place the softened rice wrapper flat in front of you
- Place bits of each ingredients an inch away from the edge (closest to you) of the wrapper. Leave about 2 inches of space from each side of the wrapper
(For nice looking wrap place filling ingredients in this order : lay lettuce first, then herbs, carrot, chili, spring onion, bean sprouts and rice noodles in a neat row over top of the lettuce, running lengthwise across the wrapper; place chicken on top or just in front of the vegetables; on the bottom 1/3 of the wrapper place 3 prawns in a horizontal row
- Start rolling from the side closest to you. Try to keep the rolling as tight as possible without tearing the wrapper. After rolling once pull in the 2 sides and continue rolling straight over the prawns. When finished you should be able to see the prawns nicely displayed through the wrapper

Cut each roll in half at an angle. Serve with peanut dipping sauce (I used satay sauce mixed with a bit of sesame oil and lime juice to loosen it up)

Enjoy the taste of health!


Rachana Shakyawar said...

Hi Sarah;
Great Collection of food and recipes :)

I loved the recipes and shall for sure try at home.
However,these spring rolls looks great but I adore the combination with the peanut sauce with your own personal taste-bud choice!

I have added you blog in my food blog-roll list. Seems, I shall be one of the frequent reader of your blog.

Keep cooking healthy and updating!

Rachana Shakyawar
Blog:Humming Today

Diana said...

Hello dear dedicated foodie,
Your blog is looking absolutely delicious (I can almost taste your dishes from the computer screen).
Great ideas, super combinations, and terrific improv- I'm impressed! Keep up the vege health concious foods, love the asian touch... And wow, good to see that Canadian food exists!

All those years of eating are finally paying off..hey Sarita... ;)