April 24, 2014

Vietnamese spring rolls are my choice when I’m looking for something light but special to eat. It takes a bit of time to prepare, but it’s always worth it. It’s also a great do-it-yourself dish. Just put all ingredients on the table and let everybody fill their spring roll with whatever they feel like. Traditionally you dip them in Hoisin sauce but in Cambodia they make this awesome peanut dip. As soon as I get the recipe I will let you know. 


  • rice paper
  • glass noodles
  • cucumber
  • carrots
  • wasabi
  • lime
  • coriander
  • mint
  • basil
  • peanuts
  • hoisin sauce
  • shrimp [optional]


_ cut carrot and cucumber into thin slices [skin the cucumber and remove soft center part] 

_ chop peanuts

_ heat water in a large saucepan [don’t cook – if you burn your fingers it’s too hot :) ]

_ cook rice noodles

_ fry shrimp [if you want to use shrimp]

_ place all ingredients in front of you

_ put one rice paper into the hot water in the saucepan until soft [usually not more than 10-15 sec]

_ place on a plate in front of you

_ make a thing wasabi line in the center of the paper [about 8cm long]

_ place a small amount of carrot, cucumber, basil-, mint- and coriander leaves on it

_ top with rice noodles and shrimp

_ sprinkle with some lime juice and peanuts

_ fold in the bottom

_ then both sides

_ roll closed [tight]

_ dip in hoisin or peanut sauce and enjoy!

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