Turn the famous Vietnamese appetizer into a whole ‘make-your-own’ spring roll dinner event! Add shrimp, bean sprout, cucumber, carrot, lettuce, mint, mango and rice vermicelli to the table and let your guests roll their spring rolls.
Are you one of those people who can never get enough of those spring rolls at the restaurant? Well, I am! And since I never want it to end, I make a fun ‘do-it-yourself’ Spring Rolls Dinner with them. You prepare all the ingredients, add a bowl of water to the table, and voila! It’s super easy to customize to your guests’ needs.
A Full Meal
In Vietnam, they are called gỏi cuốn or summer rolls. Well, spring or summer is all good to me. We were on a Junk boat in Halong Bay when they taught us how to roll them. It’s straightforward; the only problem with those rolls is the preparation. Cutting everything into thin little sticks takes some time. Once you’re done, it’s so rewarding to prepare and roll your spring roll with the flavours you like and the dip you prefer. This way, you can eat as much as you want; it’s not just an appetizer but a convivial meal.
How to Eat Spring Rolls
In Vietnam, we were told never to dip our rolls in the sauces; we should always use a spoon to keep the dips clean. However, I love to go right in for my first bite, but double dipping is a no-go. Use a spoon or give each person a small dip bowl.
Two Dips
The first dip is the traditional fish sauce dip, which you’ll find in authentic Vietnamese restaurants. I highly recommend using a fish sauce made in Vietnam; they make it with dried fish only, giving it a milder, umami taste. Strangely, the Thai version uses squid, resulting in another flavour.
The second dip is a thicker Hoisin-peanut sauce, famous in the Western world. It is also very easy to make, and I use crunchy peanut butter to add texture to the sauce.
The Technique
You’ll want a water bowl like the above one — [click here to get it online]. Fill it with lukewarm water, then dip your rice paper (round or square) for about 5 seconds until fully softened.
Lay the softened wrapper flat on your plate, and start layering your favourite fillings (but don’t overstuff!).
To roll: fold the sides inward over the filling, then roll it up tightly — but gently — into a neat little bundle. Voilà!
Variations
This meal is fantastic! You could add a zillion things to the table, like chicken, lobster, eggs, tofu, etc. Whatever leftovers are welcome here.
Other Vietnamese Dishes
- Pho Bo Soup with Shiitake and Spinach
- Mini Chicken Banh Mi Sandwich – Little Nomads Recipes
- Vietnamese Papaya Salad
Spring Rolls Dinner
Ingredients
- rice paper
- 150 g rice vermicelli
- 1/2 tsp sesame oil
The fillings
- 2 carrots (julienne)
- 1 cucumber (julienne)
- 200 g shrimps
- 1 mango (julienne)
- 100 g bean sprouts
- lettuce
- mint leaves (or cilantro)
- 1 tbsp fish sauce
The Hoisin-Peanut Sauce
- 50 g Hoisin Sauce
- 30 g crushed peanuts (or 1 tbsp of peanut butter)
- 1 tbsp rice vinegar
- 1 tbsp water
The Fish Sauce Dip
- 20 g white sugar
- 25 ml rice vinegar
- 15 ml fish sauce
- 1/3 tsp chilli in oil (optional)
Instructions
- Defrost the shrimp by running cold water over them.
- When ready, add 1 tbsp of fish sauce to the shrimp, and drain again.
- In a small pan, sauté at high heat the shrimps for 2 minutes.spring rolls pin2
- Cook the rice vermicelli in hot water following the package's instructions.
- Drain and rinse them in cold water.
- Add 1 tbsp of sesame oil and mix it up.
- Cut the vegetables, make the dips, and add everything to the table.
Notes
- Dip each paper rice wrap in warm water until soaked, then place your ingredients in the lower third of the wrap. Close the sides and roll up firmly!
- You can add some extra ingredients to the table: Marinated chicken strips, egg, tofu, lobster, red cabbage, kimchi, etc.
Nutrition
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2 Comments
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I am seriously addicted to these delicious rolls. I love the fresh ingredients, the huge crunch and my favourite is the Vietnamese sauce! Thanks for this, now I can make them at home and dunk them in the sauce to my hearts content 😉