Vietnamese // Fresh Spring Rolls

Fresh Spring Rolls

Asian food stole my heart. During my travels through Thailand, Laos, Cambodia & Vietnam I learned to appreciate the delicate flavours and herbs. The balance between sweet, sour, spicy and bitter is always perfect. The food is fresh, tasty and healthy. What’s not to love about that?
In Thailand, I took a cooking course where I was taught how to make green papaya salad, yellow curry, tom ka kai and fresh spring rolls. In Thailand and Vietnam, they eat these a lot. It’s fun to make and they are just so tasty. Experiment with the ingredients, but I really loved these ‘Fushion – European Asian’ version. What do you need?
Spring roll ingredients
  • 6 round rice paper wrappers
  • 1 avocado
  • 50 gr mushrooms
  • 50 gr sprouts
  • 1 chili pepper
  • 2 tomatoes
  • 1 lemon
  • 1 lime
  • 1 mango
  • 1 cm ginger
  • coconut flakes
  • peanuts
  • fresh mint
  • fresh cilantro
Spring roll set up
Keep the coconut flakes, the peanuts, lemon and lime aside and cut the rest of the ingredients into small (or thing and long) pieces. Put them together in a bowl and add the juice of the lemon and lime, stirr. Soak the rice paper rolls for some seconds and put it on a clean plate or cloth. Rolling the fresh spring rolls itself is something which you learn along the way, it’s not hard! Just watch this video and get going. Serve with some extra fresh mint, peanuts and coconut flakes on top and serve with spicy sauce or special peanut sauce (which is easy to make, see this video but turn of the sound).

Spring rolls

One Comment Add yours

  1. Caroline says:

    het ziet heerlijk uit! Ik vraag me af of Seroendeng op de springroll is? en hoe maak je die? Is dat recept voor 2 personen?

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