In case you hadn’t heard, I love Vietnamese style spring rolls because they are very easy and convenient to make plus they are pretty healthy compared to the fried versions. The wrappers keep fresh for a long time without refrigeration as long as they stay dry and they are quite inexpensive when bought in Asian markets.
Unlike other types of spring rolls, they aren’t fried and one can use whatever vegetables, proteins or herbs they have on hand to make them.
Also, depending on how you layer in the ingredients, they can be quite impressive for your guests if you serve them at a party.
Watch the video (after the jump) to get my spring roll recipe and see my spring roll rolling technique.
Full recipe is available at Vietnamese Style Spring Rolls.
While good on their own, spring rolls aren’t complete without a dipping sauce on the side. While soy sauce or tamari work in a pinch, try this peanut sauce or more traditional Nuoc Cham dipping sauce for something tastier and more authentic.
Peanut Sauce (adapted from CHOW.com)
Ingredients
185 grams natural-style creamy peanut butter (natural means 100% peanuts and salt-no hydrogenated oils!)
60 ml water
45 ml hoisin sauce
30 ml freshly squeezed lime juice
25 ml soy sauce or tamari sauce (also known as low sodium or gluten free soy sauce)
14 grams granulated sugar
10 ml chili-garlic paste
1 medium garlic clove, minced
3 ml toasted sesame oil
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3/4 cup natural-style creamy peanut butter (natural means 100% peanuts and salt-no hydrogenated oils!)
1/4 cup plus 2 tablespoons water
3 tablespoons hoisin sauce
2 tablespoons freshly squeezed lime juice
4 1/2 teaspoons soy sauce or tamari sauce (also known as low sodium or gluten free soy sauce)
1 tablespoon granulated sugar
2 1/4 teaspoons chili-garlic paste
1 medium garlic clove, minced
1/2 teaspoon toasted sesame oil
Directions
1. Combine all of the ingredients together in a medium bowl using a fork to whisk them together. Serve with spring rolls, grilled meats or chilled noodles and enjoy!
Don’t like peanuts? Try the traditional nuoc cham dipping sauce instead!
Nuoc Cham Dipping Sauce (adapted from Sunday Nite Dinner)
Ingredients
120 grams sugar
250 ml warm water
79 ml fish sauce (this stuff is an acquired taste and strong, so be careful when pour it!)
60 ml white vinegar
Juice of one lime
4 cloves of garlic, minced
3 Thai chili pepper, minced
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1/2 cup sugar
1 cup warm water
1/3 cup fish sauce (this stuff is an acquired taste and strong, so be careful when pour it!)
1/4 cup white vinegar
Juice of one lime
4 cloves of garlic, minced
3 Thai chili pepper, minced
Directions
1. In a small bowl, combine the water and sugar and stir. You want to dissolve the sugar completely. Adjust flavors to taste.
2. Add the rest of the ingredients to the dissolved sugar mixture and stir. Serve and enjoy!
Arrange slices of lemon, orange, and onion round and underneath the hen. Sprinkle all over generously with thyme, rosemary, salt, and pepper. Bake exposed for approximately 1 hour, or until chook is cooked and juices run clean.