Satiating the senses

Passport & Plate - Fresh Vietnamese Spring Rolls

Vietnam | Friday, March 6, 2015 | 5 photos

Ingredients
Rice Paper Rolls
• 500 grams of rice vermicelli
• 400-500 grams of rice paper wrappers (16 to 22cm diameter note: larger rice paper is easier to roll)
• 1 red capsicum, sliced
• 1 large carrot, sliced into match-like pieces
• 1 large cucumber, sliced into match-like pieces
• 1 cup of beansprouts, rinsed
• 500 grams of firm (hard) tofu, sliced into match-like pieces
• 500 grams of chicken of beef (optional), sliced
• A large handful of whole (unchopped) fresh mint leaves
• 1 bunch of enokitake mushrooms (although these are Japanese, they do go well in the Vietnamese rolls – if you can find them)
• 3 tablespoons fresh coriander, chopped (optional)
• 1 a cup of sweet chili sauce
• 1 a cup of soy sauce
• 1 cup of water

Dipping Sauce
• 4 teaspoons fish sauce
• 1/2 cup of warm water
• 4 tablespoons of sweet chili sauce (or to taste)
• 3 tablespoons hoisin sauce (or to taste)
• 2 tablespoons peanuts, finely chopped or ground
• 1-2 tablespoons of crunchy peanut butter (optional)
• 1 fresh chili, chopped (optional)

 

How to prepare this recipe
Directions
1. Place sliced chicken into a large bowl with ½ a cup of sweet chili sauce, half a cup of soy sauce and ½ a cup of water and a little of the freshly chopped chili (if you so please). Mix chicken and cover bowl and place in fridge for at least 30 minutes.

2. Place sliced tofu into a large bowl with ½ a cup of sweet chili sauce, half a cup of soy sauce and ½ a cup of water and a little of the freshly chopped chili (if you so please). Mix tofu and cover bowl and place in fridge for at least 30 minutes.

3. Meanwhile, place the noodles in a medium bowl and cover with boiling water. Leave to soak for 10 minutes, or until the noodles are softened, then drain well. Then, using scissors cut the noodles in the bowl into 2-inch pieces. Set aside ready for later.

4. Then, remove the marinating chicken and tofu from the fridge. Fry the chicken and tofu in separate pans (no need for oil) with all the sauce that has not been absorbed during the marinating process. Add water as needed if sticking occurs. Fry until light brown and well cooked. Place the cooked chicken and tofu in separate bowls and leave to cool for 5 minutes.

5. While waiting, combine the dipping sauce ingredients in a small bowl.

6. Fill a large pan with warm water. Dip one leaf of rice paper into the water for 3 seconds (maximum) to soften. Remove the leaf of rice paper from the water and allow to drip for a few seconds before laying rice leaf on a flat surface ready for rolling. In a row across the center, place a handful of vermicelli, chicken, mint, capsicum, beansprouts and cucumber, leaving about 3 centimeters uncovered on each side. Fold uncovered sides inward over contents, then tightly roll the leaf of rice paper. Repeat with remaining ingredients.

7. Serve rolled spring rolls with the dipping sauce.

 

The story behind this recipe
This is not just any recipe, this is a recipe that caused a starving, growing teenager to take the time to cook. To me, this speaks volumes about this recipe as an occurrence like this is a phenomenon in itself! My mother, a very well-travelled and worldly woman, brought me up eating many international dishes (many of which I highly disliked). She had two key rules at meal times, always give each dish a try, no matter what colour, texture or smell it may have, and at least once a year you need to re-try one of the dishes or ingredients that you truly disfavour. Being brought up by these rules, I have discovered that our taste buds change with time, and that pretty much anything can be made to taste good depending on how it is cooked. One time, at the tender age of fourteen, I went on one such re-trying endeavor with tofu. My mother was off gallivanting in some subterranean river systems in Vietnam, so I thought it quite appropriate to re-try tofu as it was in done fresh Vietnamese spring rolls at our local Vietnamese takeaway. Hence, my obsession with tofu, dipping sauce and Vietnamese food began.
A few times a week after school I would sprint home and hop from foot to foot (literally) due to the sheer pain of my hunger while I made fresh Vietnamese spring rolls in order to fill my insatiable hunger for them. I learnt many things from these afternoons, but the main things were: 1. Good food is worth waiting for; 2. Keep trying different dishes; and, 3. Never underestimate the power of a good dipping sauce!