The proper name for this recipe should be either Vietnamese Rice Paper Rolls or Vietnamese Summer Rolls, but in our house they’re called See-through Spring Rolls. Why? Well, one of the many things I love about the Domestic Prince is his tendency to rename everyday items, objects, tv shows, places; you name it, I can guarantee he’s created a new name for it! For example, one of our favourite hotels in the Maldives is the One & Only Reethi Rah, which is now affectionately known as Wishy Washy. Another example is ITV’s current Monday night drama Scott & Bailey, that is now called Bayley & Sage, which incidentally, is a fabulous deli in Wimbledon Village. So, you get my drift! Not surprisingly then, my Vietnamese Summer Rolls, have been renamed See-through Spring Rolls, which as you can see from the picture is actually quite apt!
These rolls are a wonderful alternative to a salad or a sandwich, perfect as a canapé at a drinks party, or, a tasty appetiser. They are simple to make and incorporate delicious fresh flavours. They have become a firm favourite in our household.
For the spring rolls
- 1 red pepper (bell) chopped into matchstick sizes
- 1 yellow pepper (bell) chopped into matchsticks
- 1 carrot peeled and chopped into fine matchsticks
- 1 cucumber peeled, de-seeded and chopped into fine matchsticks
- 1 medium fresh chilli, de-seeded and chopped very finely
- 1 tbsp of chopped mint
- 1 tbsp of chopped basil
- 500g of cooked shredded chicken or 500g of cooked prawns
- ½ inch of freshly grated ginger
- 2 tbsp of sesame oil or wok oil
- 12 large round rice paper wrappers (approx 8 – 9inches / 22 – 23cms)
For the dipping sauce
- 1 tbsp of sesame oil
- 2 tbsp of soy sauce, preferably light, but if all you have is dark, that’s fine too!
- 1 tbsp of Chinese rice vinegar
- 1 tbsp of lime juice
- Put the peppers, carrot, cucumber, chilli, herbs, chicken or prawns, the ginger and oil into a mixing bowl and gently combine, making sure that everything gets coated in the oil.
- Pop one rice paper wrapper into warm water so it’s just covered to soften it. Once it’s softened, put it onto some kitchen paper on a chopping board or something similar, and pat dry.
- Place approximately 2 tbsp of the mixture on the rice paper wrapper, as shown in my photograph and fold the sides into the centre over the filling. Then fold the bit of paper that is nearest to you over and start rolling bottom to top. Make sure the filling is tightly tucked-in as you’re rolling and form a tight roll. The sides should seal quite easily as they will be slightly sticky. Repeat until all the mixture is used up.
- To make the dipping sauce, combine all the ingredients in a bowl and give it a quick whisk.
- Serve the see-through spring rolls on a side-plate with the dipping sauce in an individual bowl.
Domestic Princess Tips
- Be careful not to over soak the rice paper wrappers. They literally need to be in the water for 2-3 seconds. Any longer and they’ll split.
- If you like coriander, add in 1 tbsp as well as the other herbs.
- If you’re not limiting or avoiding carbs, add in 300g of cooked rice vermicelli noodles, snipped into about 2 inch strips.
- If you’re partial to garlic, add two crushed cloves to the filling mix.
- Omit the chicken or prawns and add sliced button mushrooms to make this a tasty vegetarian dish.
- If you want to add some crunch to your spring-rolls, sprinkle on some crushed peanuts before wrapping the rolls.
- Bangaloreans, you can buy these rice paper wrappers from Nature’s Basket in Indiranagar on CMH Road.
Is this something you think you’d enjoy? Have you made these before with different fillings? I’d love to see some pictures if you make these.
Have a wonderful weekend!
With much love
The Domestic Princess