While dining out with my sisters and mom last week, one of my sisters ordered rice paper wraps, or Vietnamese Spring rolls. I had tasted them a long time ago, but had forgotten how delicious they were.
I used carrots, cucumber, avocado, fresh mint, herbs, crab, salad greens (or mesclun) and Vermicelli (or rice noodles).
Fresh Vietnamese Spring Rolls
- Prepare ingredients ahead of time and set aside
- In a large frying pan or large bowl place 2" of warm water
- Dip rice paper rolls into warm water, making sure entire surface is covered
- Promptly remove from water (if you leave the wrap in the water for too long, the wraps become very fragile and will rip or fold and stick to itself)
- Place softened wrap on cutting board or plate
- Place ingredients in the centre, making sure to lay the rice paper at the top 1/3 so that you have plenty of surface area left to roll (do not over-stuff your roll; start small then continue to add more fillings)
- Fold sides towards the centre
- Start to slowly roll wrap away from you
- Cut in half or leave as is
Note: Traditional Vietnamese rolls have vermicelli or rice noodles. Cook according to package instructions. I like the additional texture it provides.
Cilantro Lime Dipping Sauce
- juice of one lime
- 2 tablespoons cilantro
- 1 minced garlic clove
- 1 teaspoon of rice vinegar
- 1 teaspoon of oyster sauce
- 1 teaspoon of sweet chili sauce
Mix all of the ingredients together and place in small dipping bowl.
These are so fresh and delicious and I love their versatility. Yum. Hope you give it a try!
Have a beautiful day and please don't forget to check back later tonight at The Inspiration Gallery.