A taste of Vietnam

My famous spring roll recipe that I inherit from a friend.  Thanks to her pregnancy craving, I learned to make Vietnamese roll fresh from the palms of my hand.

Unlike the original traditional Vietnamese roll, I like to create it into my own. To me it is like having a sandwich with anything you want on it.

This is the best finger food over summer. Keep in mind that if you are making this for your self, pace yourself!!!  It's fresh, it's easy to make and its sooo good!

Here is how to make it...

Ingredients:

The roll:
Large rice papers
chicken breast/thigh or shrimp or fried tofu
a table spoon of soy sauce
 A bag of Herb slaw or coleslaw
other wise:
Chinese cabbage chopped the leaf finely not include the hard bits
or iceberg lettuce chopped the leaf finely
carrot sliced long, fine and thin or grated
capsicum sliced long, fine and thin (optional)
boiled eggs (optional)
1.1/2 tablespoon of ginger
1 teaspoon of sweet chili sauce
1 fresh chili chopped 
1/2 teaspoon of fish sauce
1 teaspoon of sesame oil
1 whole lemon juice
1/2 teaspoon of garlic
1 sprig of spring onion chopped
fresh coriander/fresh mint chopped
rice noodles chopped (optional)

Sauce:
1 large whole lemon juice
2 Tablespoons of fish sauce
1/2 teaspoon of rice wine vinegar or apple vinegar
2 tablespoons of white sugar
2 tablespoons of hot sweet chili sauce
fresh chili chopped (take the seed out if you want it mild
2 tablespoons of water
2 tablespoons chopped unsalted peanuts

Note: if it doesn't taste up to your standard, feel free to add a bit of this and that to suit your taste buds.

Mix all the sauce together and set it a side at room temperature.  Boil the chicken for 20 minutes in a pot with soy sauce. Boil until the chicken is soft then leave a side to cool.  For the mix veges, I have been very lazy lately that I decided to use a bag of Herbslaw or coleslaw.  If you can't find ready made Herbslaw/coleslaw you can make your own. What I do these days is to season the salad mix with fresh chili, garlic, spring onion,ginger, sweet chili, fish sauce, lemon and sesame oil. I mix it with strength make sure that its squeezed and mix properly so the flavor is dancing together.

To make the roll you have to prepare a big bowl with semi hot water. Dip one paper at a time don't over do it because they dry up fast.  What I like to do is, dip one and put it on a plate.  I count till 3 then I started to put the vegetables in the middle on a line, put the shredded chicken on top of the veges.  Don't put too much or you can roll it.  When you roll it, make sure you roll from the long line then fold each side in between then you end with a little roll.  I hope you know what I am talking about.
You repeat it until how ever much rolls you desire.

Note: if you would like me to post a photo of step by step rolling methods, leave a comment below.

Thưởng thức!