Monday, April 22, 2013

Vietnamese Spring Rolls

I was lucky enough to have the opportunity to learn to make Goi Cuon or Vietnamese spring salad roll from a Vietnamese friend. A little bit about Vietnam; Yes..... a country located on IndoChina Peninsular in Southeast Asia is bordered by China to the north, Laos to the northwest and Cambodia to the southwest. Its traditional cuisine features a combination of spicy, sour, bitter, salty and sweet, and its traditional cooking is known for its fresh ingredients consists lots of vegetables and herbs. Common ingredients on Vietnamese recipes and to most Southeast Asia countries use lemongrass, ginger, mint, bird's eye chilli (cili padi), lime and herbs.

Goi Cuon (Southern dialect) or Nem Cuan (Northern dialect) is also known as salad roll or summer roll. A traditional dish consists either meat or prawn or fish wrapped in banh trang (rice paper) with other fresh ingredients such as vegetables, basil leaves, mint leaves and sometimes with rice vermicelli. They are served fresh in a room temperature with accompaniment of dipping sauce but some prefer with peanut sauce. I will show you my version of dipping sauce which I learned from my friend. The fresh spring rolls is also great choice as an appetizer.

Here are the steps of making Vietnamese Spring Rolls:
For its filing, I used:


Clockwise Top: Basil leaves, Chives (Kicai), Lettuce, Japanese Cucumber, Carrot, Mint Leaves
I used this brand. Bought this from Giant Supermarket. It comes in 2 sizes; I chose medium.
Vietnamese Rice Paper is made of rice flour, water & salt.
If you are beginner need not worry. It comes with instruction behind the package.
Complimented with nutrition fact too *-*....wink! wink!
This is how it looks!
Prepare a bowl of hot water. Dip the spring roll's skin into hot water. Please note, do not overdo! Else it'll get soggy. I dipped more or less 30 seconds or until it is soft.
Once soft remove it from the bowl then place it flat on the plate.
Now it's time to place the filling. Arrange as desired. Added in lettuce, cucumber, carrot, basil & mint.
Just vegetables.

If you don't fancy 'just vege'; You can add either meat or seafood.
Here I added fried chicken (Pssst...grabbed the chicken from KFC ; asked for chicken breast)
Removed the skin then sliced the meat. Easy as it is *-*

Fold the skin from the bottom.
Flipped the side then roll it! There you go babe!!!
I want something 'sexy' so left the top naked!
Took the chive, tied around the spring roll.

For its dipping sauce:
A cup of water (alternatively you can use fresh coconut juice), 5 spoonfuls of  fish sauce,
4 spoonfuls of vinegar & 5 packets of sugar.

Simmer; Bring it to the boil. Once done leave the sauce to cool.
You can keep the balance in the fridge and consume the following day.

While waiting for the sauce to cool; chop garlic, bird's eye chilli, red chilli (de-seed)
& prepare some lime juice
Once cool take a few spoon of the sauce and mix with the chopped garlic, chilli & lime juice.
Stir well & it's ready to serve.

Enjoying Sunday evening with crispy & fresh summer rolls.
One vegetarian & one with KFC skinless chicken (^-*)
Loving the crisps sound while munching....crisp, crisp, crisp, yummy!!!
Try it!

I learn something new everyday / Fun reading:


  1. wah sedapnyer, tq share yer, boleh dicuba juga nanti

  2. I love spring rolls!!!! Thank you for stopping by my blog. I'm now your newest follower :)

    1. Thanks for following; followed you on G+ ..... Feel free to make it yourself :)

  3. singgah cli2k nuffngx2 yer !


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