Vietnamese spring rolls. Fill a large bowl with warm water. First things first, you are going to see my hands a lot in this post for Vietnamese Spring Rolls! This Vietnamese Springroll recipe is a very detailed step by step recipe, with a lot of pictures so I tried to make my hands look pretty with fuchsia nail polish.

Note: The spring rolls may be made ahead, and frozen, and then fried when thawed. Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance. Vietnamese fresh spring rolls (goi cuon in Vietnamese) are an incredibly easy, fresh version of the classic fried spring roll. You can cook Vietnamese spring rolls using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vietnamese spring rolls

It's of Rice paper spring roll wrappers.
You need of Selection of crunchy veg - e.g. spring onion, ginger, chilli, cucumber, carrot.
It's of Cooked chicken/prawns.
You need of Hot water.
Prepare of Dipping sauce.
It's 2 tbsp of soy sauce.
It's 1 tbsp of malt vinegar.
It's 1/2 tbsp of golden syrup.
It's of Chopped red chilli.
It's of Satay dipping sauce.
Prepare 2 tbsp of peanut butter.
Prepare 1 tbsp of soy sauce.
Prepare 1/2 tbsp of sugar.
Prepare 1/2 tbsp of lemon juice.
It's 1 of ice crushed garlic.
It's of Boiling water.

These rolls (also called summer rolls or salad rolls) are light and healthy, full of fresh herbs and crisp ingredients. One of the most popular dishes at Vietnamese restaurants are shrimp spring rolls with peanut dip. If you're ever eating in a Vietnamese restaurant you'll see many folks ordering this wonderful appetizer. Vietnamese spring rolls are fresh because they're wrapped with rice paper, filled with fresh herbs.

Vietnamese spring rolls step by step

Chop veg and chicken into 5cm long strips.
Put hot (not boiling) water into a large flat container (e.g. frying pan). Soak spring roll wrappers in hot water until the ‘crispiness’ has gone..
Place the spring roll wrapper onto a clean chopping board. Place veg and meat and the bottom of the wrapper..
Roll up from the bottom, tucking in the sides, to make a spring roll..
To make the dipping sauces, add all ingredients and mix together. Check for seasoning..
Optional - garnish with coriander and peanuts..

Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top. I love this recipe, I prefer the fish sauce dip and usually only make that instead of two dips. Vietnamese Rice Paper Rolls are packed with bright, fresh flavours and served with an insanely addictive Vietnamese Peanut Dipping Sauce that takes a minute to make. With a couple of cheeky tricks, step by step photos and an easy to follow video, you'll be rolling perfect rice paper rolls like a pro in no time!