Vietnamese cuisine is fast emerging to be one of the most sought-after Asian cuisines in the world. Its focus on using fresh, seasonal ingredients, and herbs is touted to be its USP, along with the fact that it is also one of the healthiest cuisines you would find in all of Asia.
More emphasis is given to steamed foods, salads, broths et al. Even the deep-fried spring rolls have a cold and healthier counterpart here in Vietnamese Rice Rolls. In southern Vietnam, these rolls are called gỏi cuốn, meaning salad rolls, while in northern Vietnam, these rolls are called nem cuốn, literal meaning nem rolls.
There are many other names for these dainty, rice paper rolls as well, like salad roll, summer roll, fresh spring roll, or simply spring rolls. Some South Asian restaurants in America also refer to the roll as ‘Crystal rolls’ for its translucent, almost crystal-like appearance. The name ‘Summer Roll’ was also popularised by Vietnamese American restaurants, as a fun play on the word ‘Spring Roll’.
What makes it so special is its contents. Traditional fillings include pork, prawn, vegetables, bún (rice vermicelli), all of these are neatly wrapped inside Vietnamese bánh tráng (commonly known as rice paper or cold roll). Unlike Spring rolls, which are said to be native to China, and are now offered in various countries in numerous avatars, these cold rolls are very much native to Vietnam, and in line with Vietnam’s general love for all things fresh, seasonal and light.
Making Vietnamese Spring Rolls is a skill. First, the rice paper is dipped in water, laid flat on a plate and then the desired number of items are placed in the centre. The roll is then rolled up and eaten. Cold. That is it. No frying, or baking. You can tuck into these rolls as it is, no wonder, they are such a hit street food in Vietnam. Gỏi cuốn can be served with tương xào (also known as hoisin sauce), which consists of ground tương (tương đen or tương xay) and mixed coconut water (or broth). The rolls are also often topped with crushed peanuts and stir-fried garlic.
Here is the recipe for delicious Vietnamese Spring Rolls that we got from GK-based Whiz Café by Chef Bhoopinder Singh.
Ingredients:
- 2 rice paper sheet
- 24 gms quinoa
- 15 gms edamame
- 40 gms avocado
- 6 gms arugula leaf
- 5 gms sticky soy sauce
- Salt, as per taste
- 1 gm white pepper
Method:
- Take a rice paper sheet and soak it in water.
- Once it’s wet, bring it out of the water.
- Put it on a clean surface.
- Add quinoa, edamame, avocado slices, arugula leaves, pinch of white pepper, and sticky soy dressing on a rice paper sheet.
- Fold it nicely as a roll and cut it into 3 pieces.
- Set the rolls nicely on a plate with some salad at the side.
- Garnish it with cherry tomato and fennel leaves.
For the side salad:
- Take a small bowl.
- Green lettuce, Lolo rose, arugula cooked potato, cherry tomato, and red radish slices.
- Add mustard dressing and mix it well.
- Put it nicely next to the rolls.
For the sticky soy dressing:
- Take a pan and add soya sauce (100 gms), galangal (25 gms), lemongrass, and water (50 gms). Reduce it a little on flame.
- Remove all the ingredients from the soy sauce.
- Add a little corn flour to thicken the sauce.
- Cool it down.
- Take a mixing bowl. Put the mixture and add honey, white pepper, and pomace oil. Then whisk it well.
