How to cook Vietnamese Fresh Spring Rolls (Nem Cuon)
How to cook Vietnamese Fresh Spring Rolls (Nem Cuon)
Nov 11, 2011 5:49:02 AM
Also known as a summer roll, this healthy version of fingerfood is a popular Vietnamese dish. This recipe is from Rick Stein's cookbook,Rick Stein's Far Eastern Odyssey. I've been following Mr. Stein for over adecade now and love his cooking shows especially those that highlight localproducers. He's a gentle soul to watch and would like to meet him one day. Ilove these rolls for their freshness and because the ingredients (except theprawns) are raw, they retain all vitamins and minerals.
Fresh Spring Rolls (Nem Cuon)
Serves 4
25g dried rice vermicelli noodles
8 x 22cm (8 3/4 in.) dried Vietnamese rice papers (banh trang)
leaves from 2 to 3 sprigs of fresh mint
2 to 3 sprigs Thai sweet basil (can use Italian basil if Thai isn't available)
8 large cooked, peeled prawns, halved lengthways
50g fresh bean sprouts
Vietnamese Dipping Sauce (Nuoc Cham):
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon ginger, very finely chopped
1 red bird's eye chili, thinly sliced
1 garlic clove, very finely chopped
1 tablespoon water
To make the dipping sauce, combine ingredients.
To assemble the spring rolls, have all the filling ingredients ready and to hand dip 1 rice paper into a shallow dish of cold water. Leave to soften for about 1 minute, then remove and lay on a wet tea towel. In the center of the rice paper arrange small amounts of mint leaves, basil leaves, 2 prawn halves, noodles, bean sprouts in layers. Fold the edge of the paper closest to you over the filling, fold in the sides and then roll up away from you to secure everything in a neat parcel. Set the assembled roll aside on 1 half of a damp tea towel, and cover with the other half to prevent drying out. Repeat this process with the remaining rice papers, distributing the ingredients equally between them and setting them aside under the folded damp tea towel. When all are made, arrange on a serving platter and serve with the dipping sauce.
To assemble the spring rolls, have all the fillingingredients ready and to hand dip 1 rice paper into a shallow dish of coldwater. Leave to soften for about 1 minute, then remove and lay on a wet teatowel. In the center of the rice paper arrange small amounts of mint leaves,basil leaves, 2 prawn halves, noodles, bean sprouts in layers. Fold the edge ofthe paper closest to you over the filling, fold in the sides and then roll upaway from you to secure everything in a neat parcel. Set the assembled rollaside on 1 half of a damp tea towel, and cover with the other half to preventdrying out. Repeat this process with the remaining rice papers, distributingthe ingredients equally between them and setting them aside under the foldeddamp tea towel. When all are made, arrange on a serving platter and serve withthe dipping sauce.
Note: These are so light and delicious! I used 16cm ricepaper so either will suffice. When rolling up the rice paper, make sure not toroll too tightly as the paper might tear.
This article is written by Lanh Nguyen from Vietnam Heritage Travel Company
For more information on Vietnamese Food Please visit Vacation to Vietnam
