Do you know why spring rolls are called spring rolls?
Yes, you guessed it, it’s because they were a seasonal food consumed during …….drum roll…… the spring.
Originating in Asia, they started as a pancake filled with the new season’s spring vegetables, a welcome change from the preserved foods of the long winter months.
The ones we like the best are Vietnamese spring rolls and that’s because the rice paper used to wrap them means you can see all the amazing fresh spring vegetables inside.
Beansprouts, lettuce cabbage, carrot and cucumber are all great fillings, making the most of the freshest produce of the season.
You can have them veggie, or add some prawns, pork or chicken but the basic aim is to cram as much fresh stuff into some rice paper as possible.
Using the rice paper to wrap the ingredients is not the easiest though as it can easily tear, especially if you are using lots of filling. Our advice is to pat them in some cold water until they feel pliable; then roll away.
Once cooked serve them with a dipping sauce, such as a satay, chilli or sweet ad sour, and enjoy all the spring goodness!
Vietnamese spring rolls
- 1 x pack of spring roll rice wrappers
- 1 x vermicelli noodles cooked as per pack instructions
- 1 x large carrot finely shredded or grated
- Large handful of fresh coriander
- Large handful of fresh mint
- Half a small purple cabbage shreadded
- A large handful of radishes finely sliced
- Spring onions sliced
- Fill large shallow with about 3cm of water. Put one piece of rice paper in to the water and allow to soak for 10-15 seconds (any longer and the paper may tear), then place on a board.
- Add a little of each ingredient so that the a third of the wrapper is covered (the third closet to you) – but leaving a space at the edges of about 2cm.
- Now pick up the sides of the spring roll and fold them in over the filling. Then pick up the edge closest to you and roll tightly – practice makes perfect!
- Serve with your favourite dipping sauce, we’ve tried peanut, sweet chilli and hoisin.