Weekend Recipe: Vietnamese Spring Rolls

My mom has been craving for Pho Hoa for a while now. However, the restaurant we used to go to at SM closed so we have no means of getting a Pho Hoa. As I was surfing the net the other month, I came across a post by MaketManila on how to do a Vietnamese Spring Roll (see the post here ). The ingredients were relatively easy to find. Also, we started growing our own herbs so the recipe is a perfect in enjoying the "fruits of our labor." MM's recipe uses shrimps in his rolls, and that I think is what the vietnamese really put in their rolls. I used that the first time but mama suggested I use imitation crab meat for the next batch as the shrimps are too expensive. Personally, I like the second batch even though it's not an authentic version of the rolls.



So for our version of the Vietnamese Spring Rolls, here's what we used and did:

First, you would have to prepare all your stuffing as the slicing of carrots and cucumber can get a bit tedious. I'm not sure if you need to steam the mung beans but mama suggested that we do, so that's what we did along with the imititation crab meat. We also washed our herbs: coriander, mint, and basil leaves, then removed the leaves from the stem. We only used the leaves and discarded the stems. Oh! and before I forget, we also soaked the vermicelli noodles in boiling water for a few minutes (to soften them up).

It is best to assemble your ingredients in a tray so you don't forget anything when preparing the rolls.

Next, we got our rice paper. These are now readily available in the asian section of major groceries and supermarkets. They are hard to the touch but all you need to do is soak them in water for a few seconds and when they are pliable enough, they're ready to be used.

Rice Papers are readily available at the Asian section of major groceries and supermarkets.

Next, you spread the pliant wrapper on clean cloth or plate, lay out the stuffing (careful not to put too much as the wrapper might break during the rolling) then roll it making sure the sides are tight enough so the stuffing won't spill.

Serve with a mixture of hoisin sauce, peanut butter, chillies, and sesame oil, this would make a great healthy and light  snack or lunch.

Have a happy weekend Momiis! :)