Vietnamese Spring Rolls Ver 2.0

Warning. This is an experiment, a departure from authentic Vietnamese spring rolls which are not really my cup of tea. I’ve decided to make a totally different style of spring rolls from the type I made a while ago. and the only Vietnamese thing about it is the rice paper I used.

First, the filling. Garlic, prawns, bean sprouts and grated carrots. Seasoned with salt, pepper and hua diao wine. That’s all for the cooking.

An important ingredient contributing to the crunchiness of the spring rolls – cucumber slices – uncooked.

Same wrapping technique as before. Just dip rice paper in warm water for 3 seconds and transfer paper to plate while it’s still stiff. Place filling and fold.

And here’s the finished product. In retrospect, I think I grated the carrots a bit too finely. It won’t be so soggy if I had cut them in strips. Tasted great. The cucumber really helped. Once again, I stress, the only Vietnamese thing about it is the Vietnamese rice paper that was used.

© Chan Joon Yee