Vietnamese springrolls

Name: How to cook Vietnamese springrolls - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Ryan Goodwin

Vietnamese springrolls

I remember going to a friend's house as a kid and he asked if I wanted a springroll. Expecting something deep fried, i was pretty disturbed to see these limp gooey things (twss). Even more disturbed to bite into a whole mint leaf. But my horizons have broadened over the years, and Vietnamese springrolls are really growing on me lately. A great afternoon snack if you're tired of the same old thing.

Ingredient

Food ration :

6 servings

Cooking time :

20 mins

1 package

rice noodles (8.5 oz)

large carrots

cucumbers

1 package

spring roll wrappers (you probably won't use all of them at once)

15 oz

baby spinach

1 head

romaine lettuce

1 bunch

mint

Cooking instructions

* Step 1

Boil a big pot of water. Remove from heat and drop in your noodles. Stir them a bit to separate them. After 3 minutes, strain the noodles and rinse with cold water.

* Step 2

Wash the spinach and spin it dry.

* Step 3

Pick the leaves from the bunch of mint.

* Step 4

Julienne the carrot and cucumber. This is the tough part. A little bit of grunt work if you're not a pro yet.

* Step 5

Gather your ingredients. I like to put them in bowls so it's easier to work, kinda like a springroll factory. Even better if you have some helpers.

* Step 6

Now for the rolling process. You take a springroll wrapper and submerge it in a bowl of water until it gets floppy, then lay it out on a clean surface.

* Step 7

Tear up some mint and lay it on the wrapper. Arrange your other ingredients on top. Just like making a sandwich, you get to decide how much of each ingredient you like. I like to try and block the carrots from the wrapper with spinach or mint because they have harsh edges and may tear through the wrapper. Alternatively, you can use 2 wrappers per springroll if you like.

* Step 8

Once you've got your ingredients stacked up, roll it like a burrito. Pull in the sides, tuck the fillings, and roll it up.

* Step 9

Ready to eat. Serve with some type of Southeast Asian inspired sauce. I like to make a sweet peanuty dipping sauce, but sriracha and some type of chili/vinegar concoction would go great as well.