Vietnamese Spring Rolls (Summer Rolls)

Every time we go to a Thai restaurant and order fresh spring rolls as an appetizer, I tell myself that I should try to make them at home sometime. Last week finally I gave it a try. Since had never made them before, I was a little skeptical. To my surprise they turned our pretty good and I will be making them often.


Here are the ingredients needed to make spring rolls at home.

Rice paper wraps
Rice Noodles
Lettuce leaves shredded or cut in small size ( I used Romaine Lettuce)
Grated Carrots
Mung Sprouts
Yellow Bell Pepper (Thinly Sliced)
Chopped spring onion greens
Mint leaves, Coarsely chopped ( I used Whole)
Basil leaves, Coarsely Chopped ( I used Whole)
Fresh Coriander(Cilantro) or Parsley Leaves (Coarsely Chopped)
Salt and Ground Black Pepper to taste
Peanut Sauce Thinned by Adding Some Water

Preparation:

To be added to the noodles:
2 Teaspoon white vinegar
salt to taste
1 Teaspoon sugar

Mix the above ingredients and stir until the sugar is dissolved.

Noodles:
Boil some rice noodles according to the package instructions (about 8-20 minutes).
Drain and shock with cold water to avoid over cooking. Soak the noddles in the sugar vinegar mixture.

Rolls:
Have all the ingredients ready before you soak the rice papers in water.
Soak a rice paper in warm water for 30 seconds.
Remove the paper out and soak another paper while you are preparing the first roll.
3/4th way down on the paper wrap put a lettuce leaf. Spread some shredded carrot on the lettuce leaf. Now add some noodles, then add the yellow pepper, sprouts, salt and pepper to taste. Now add some drops of thinned peanut sauce (or make a very thin line), then add two fresh leaves of mint, two leaves of fresh basil, and then at the end add some fresh coriander leaves.

Start rolling up the bottom end of the roll. Almost halfway through, fold the sides inwards and then continue folding up.

Cut the roll in half and serve with some home made peanut sauce.

Enjoy.

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