by

Vietnamese Fresh Spring Rolls with Peanut Sauce

Vietnamese Fresh Spring Rolls with Peanut Sauce

I tried recreating the delicious fresh spring rolls I had at a food stall in Vietnam The tasty peanut sauce is addictive.

Ingredients: 10 spring rolls

Fresh spring roll wrappers
10
Cellophane noodles (dried)
about 50 g
Green salad leaves (such as lettuce)
5
Shiso leaves
10 leaves
Chinese chives
several stalks
Parboiled chicken or pork
about 100 g
Bean sprouts
1/2 bag
Herbs (such as cilantro)
1 bunch
Herbs (such as mint or basil) (optional)
to taste
Boiled shrimp
5
◯ Unsweetened peanut butter
100 g
◯ Raw cane sugar
2 tablespoons
◯ Fish sauce
1 tablespoon
◯ Doubanjiang
1/4-1/2 teaspoons
◯ Crushed peanuts (optional)
to taste

Steps

1. Prepare the ingredients: Rinse the vegetables. Trim the tough stem from the shiso leaves, and remove the stringy root ends from the bean sprouts.
2. Prepare either the shredded parboiled chicken or sautéed finely sliced pork by lightly seasoning in fish sauce (not listed).
3. Boil the bean thread noodles as instructed, then cut into appropriate lengths. Chop the Chinese chives into thirds.
4. Slice the shrimp in half as shown.
5. Fill a bowl with water (not listed above) and immerse the wrapper, one at a time, then place it on a dampened cloth.
6. Tear a leaf of lettuce in half, place it on the dampened wrapper, then add the shiso, bean sprouts, bean thread noodles, meat, and herbs on top.
7. Wrap the ingredients with the lettuce.
8. Wrap the fillings tightly wrapped in lettuce with the spring roll wrapper.
9. Like this.
10. Add the shrimp and Chinese chives, and roll them up. Place the shrimp with their stripes facing down, so that they'll show when wrapped up.
11. Here they are wrapped. Look how appetizing they are, with the slices of shrimp showing under the clear wrapper.
12. Repeat Steps 5-11 for the other rolls.
13. Combine all of the ◯ ingredients, then dilute to your desired consistency with water (not listed). I use about 3 tablespoons water. I recommend this peanut butter.
14. This is the consistency I recommend. If you don't have unsweetened peanut butter, the sweetened kind is fine. If using sweetened peanut butter, reduce the added sugar to about 1 tablespoon.
15. You could also use store-bought sweet chili sauce (imported from Thailand), but I strongly recommend the peanut sauce.
16. Serve it with Vietnamese Namasu (sweet pickles) with Peanut Sauce (Recipe ID: 844624) for a more authentic meal.
17. This is a photo taken of the fresh spring rolls I had in Vietnam at a food stall They served the peanut sauce with namasu (sweet pickles). It was delightful.
18. When I make these fresh spring rolls at home, I make a ton, and eat them up in place of a salad.

Story Behind this Recipe

The fresh spring rolls I had at a food stall in Vietnam were so tasty that I toyed around with various flavors to come up with the right recipe The sauce is truly delicious.