Monday 28 December 2020

Vietnamese Spring Roll

I used to hang out with my colleagues to cook up a storm.   It was truly enjoyable as we came from different background, Vietnamese, Filipino, Taiwanese and Singaporean, we get to enjoy different home-cooked cuisines each time we gathered and it was so fun.

One of the dishes that I learned was the Vietnamese Spring Roll.  Simple and yet an interesting story he shared.  

To be a good daughter in law, the dipping sauce is how a future parents in law gauge whether she can cook or not.  


I like homemade as we are free to load up on the fillings.  So my rolls are all fat and round. hahahah   

This dish is versatile too as it can be a starter or a one-dish meal.  

What you need:

Prawns (devein and deshell)
Lean pork
Mint 
Basil
Beans sprout
Lettuce
Vermicelli, blanched
Rice paper

Method:

Steam the prawns and lean pork.  Sliced the lean pork.

Wet the rice paper with water.

Place prawn, lean pork, beansprout, mint, basil and lettuce.

Wrap it up.

Dipping sauce

4 Chilli
1 lemon juice
8 cloves garlic
Sugar
water
fish sauce

Method:

Crush chilli and garlic and mix them with the lemon juice.

Season with sugar and water accordingly.

Lastly add in the fish sauce.


Blessed Christmas to all.

Enjoy!

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