Vietnam Spring Roll

Still having an hour in our hand while waiting for our movie to play at the cinema, me and hubby chose to eat at a Vietnamese restaurant. Both of us chose to eat pho as our main dish and a platter of spring roll for the appetizer. Fell in love instantly with the spring roll, I just have to try to make this on my own, as I felt it must be easy ;) boy was I wrong hahaha... folding the spring roll is the most tricky part.

As usual, after browsing around, I finally take courage to make it on my own. At the time I didn't have the sweet chili and garlic sauce to make the sauce, so I made them on my own with garlic, chili, sugar, vinegar, water and corn starch (added with a bit of water to dissolve). 

Ingredient :

Spring Roll

- 8-9 rice papers / Banh Trang (it cost me around IDR 60,000 or USD 6 per packet containing 40 sheets)

- 100 gr vermicelli

- 8-10 medium sized shrimps

- 2-3 Tbsp coriander leaves

- 2-3 Tbsp mint leaves

- 2-3 lettuce

- 1 handful of moyashi bean sprouts

- 1 big round plate for lukewarm water to dip the Banh Trang

- 1 baking tray for the place to wrap the spring roll

1st Sauce :

- 3 Tbsp Hoisin sauce

- 1 Tbsp sweet chili and garlic sauce

- 1 Tbsp roasted peanut, crushed lightly so that it still have texture

2nd Sauce :

- 2 Tbsp sweet chili and garlic sauce

- 3 tsp fish sauce

- 2 large clove garlics, crushed with garlic press

- 3-4 Tbsp water

- 2 Tbsp Lime juice 

- sugar to taste

How to make :

Spring Roll :

- The most important is placing everything around the working area for wrapping 

- Boil vermicelli until al dente 

- Boil shrimps until it changes color, don't boil it too long as they tend to hardened. Split in half from top to bottom, keeping the same shape of a shrimp.

- Wash coriander leaves, mint leaves, moyashi bean sprouts thoroughly and put in separate bowls

- Wash lettuce, chopped as in picture above

- Dip rice paper for around 2-5 seconds in each side just until all is wet and still papery. If you dip too long it will be really hard to pick up from the dipping plate and a disaster to start wrapping.

- Start arranging the vermicelli, coriander leaves, mint leaves, moyashi bean sprouts and chopped lettuce around 2,5 - 3 cm from the bottom of the rice paper in a shape and size of how you want your spring roll to be

- Fold the first fold, from the bottom round on top of the vegetables & vermicelli

- Fold the left and right side of the rice paper

- Put 2-3 half of shrimp on the next row after the vegetables & vermicelli row

- Fold the vegetables & vermicelli row upwards rolling on top of the shrimp row and upwards again until the end and the shape of spring roll formed. How to wrap the spring roll drawing manual is usually given at the back of the Rice paper's wrap.

1st and 2nd sauce :

- Mix ingredient in each bowl

Dip the spring roll in the sauces and yum yum :D