At first try: Fresh Spring Rolls

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Around the same time last year, my best friend and I were on our yearly flash-packing trip in South-East Asia’s Golden Triangle–Laos, Myanmar, and Thailand. From ancient cities with traditional cultures to endless temples and street musings, it has always been the local cuisine that we look forward to in equal excitement.

Vietnamese and Lao foodΒ are by far my most favorite in the region, primarily because their average meal has gazillions of vegetables and truly flavorful, something an average Filipino plate doesn’t have. I used to not like Basil but i could now munch and actually prefer it over Pechay any day.

I always do “hoarding” of sorts on my way home from a travel to any country within the region especially in Thailand, Malaysia, and Vietnam, only because i want to prolong the gatronomic experience in the comforts of our very Filipino palate. And so when i had the chance to make one of SEA’s trademark dish, i just did! And for a first-timer, i did Fresh Spring Rolls some justice.

Full Disclosure: I took full liberty on tweaking the recipe to my liking and to ingredients availability. And you can do too! πŸ™‚

Preparation time: 60 mins

Ingredients:

For the Spring Rolls
20 pcs Round Rice Paper Wrapper
1 cup Mint Leaves
400g Cooked Shrimps (peeled and sliced in half lengthwise)
15 pcs (approx) Lettuce leaves
1 cup Cooked rice (in the absence of Rice Vermicelli)
2 pcs Eggs (scrambled)
1 pc Carrots (julienned)
1 cup Basil
1 cup Bean sprouts (optional)
For the Dipping Sauce
1/4 cup White vinegar
1/4 cup Fish sauce
2 tbsp White sugar
3 tbsp Fresh Lime juice
2 cloves Garlic (minced)
1 tsp Red pepper flakes

Note: Most of the ingredients are organic produce.Β 

Procedure:

  1. Soften the rice papers in a bowl of warm water for about a minute. I use two rice papers for one roll to make sure it won’t break. Lay rice papers in clean cloth to absorb excess water.
  2. Arrange mint leaves and shrimp in an alternate position, then top with lettuce leaves, rice or rice vermicelli, bean sprouts (optional), scrambled egg, carrots, and basil.
  3. Fold uncovered sides inward the tightly roll the rice paper.
  4. For the sauce, whisk all ingredients together in a small bowl.
  5. This recipe makes 10 rolls.

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Eat your greens,

Charlene

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