Fresh Spring Rolls

                                                                                             © Paul Cisneros 2010

  Since I've been on the Asian food train I thought I'd blog about the most recent thing I've learned to make: Fresh Spring Rolls. If you're a fan of Vietnamese food then you are most likely experienced in how addicting they are. I've always wanted to try to make them and best of all they are really easy once you get the hang of it. 

  There are different versions of these spring rolls. Often they are also stuffed with asian vermicelli noodles. Sometimes with shredded cabbage. The way I'm going to show you is from an old Vietnamese friend of mine. Traditionally they are made with shrimp, but you could also use tofu or turkey.

  I love the combination of fresh herbs and the veggies. I like to eat mine with peanut sauce and a little chili garlic sauce. You can buy the peanut sauce already made at your local asian grocery store or you can make it your self. It's also surprisingly easy!! OK, let's get started!!!

Vietnamese Fresh Spring Rolls

INGREDIENTS:

8  Spring Roll wrappers
1 Carrot

1 Cucumber

1 bunch Cilantro

1 bunch Mint

1 bunch Asian Basil 

8 Slices of Turkey

1/2 cup Water

You can pick up many of these ingredients at your local Asian market.

DIRECTIONS:

Peel the carrot and cucumber. Shred the carrot and cut the cucumber lengthwise in 1/4 inch slices. Cut into thin strips lengthwise again into 1/8 inch strips. Discard the strips with the seeds. 

Take a large plate or platter about 1 inch deep and fill with water. Put in the microwave for 10-15 seconds until the water is warm. Take the spring roll wrapper and submerge in the water twisting the wrapper in a counter clockwise motion. Lay the wrapper down on a separate, clean cutting board. 

Fold one slice of turkey in half and place it about 1 inch from the edge of the wrapper facing you. Put about 5 leaves of cilantro across the slice of turkey. Do the same with 2-3 leaves of mint and basil. Put 3-4 strips of cucumber and 6-8 strips of carrot. 

Take the edge of the wrapper and roll over the veggies. Tuck the wrapper under the ingredients and roll until the center of the wrapper. Fold the left side about 1 inch perpendicular to the spring roll to form an edge. Do the same with the right side. Keep rolling until you reach the end of the wrapper and you are done!

Serve with peanut sauce or fish sauce. Spice it up with a little Sriracha Hot Chili Sauce

Peanut Sauce

INGREDIENTS:

1 cup Peanuts (no skins or salt)

1 cup Water

1/2 cup Hoison Sauce

DIRECTIONS:

Put peanuts into a food processor and blend into very small pieces. 

In a small sauce pan add hoison sauce, water and peanuts and mix well. Place a cover on pan and turn on burner to medium heat until the mixture comes to a boil. When it comes to a boil uncover and reduce heat to low and mix for two minutes with a spoon. You are done!