Yes! Vietnamese spring rolls! Who doesn’t like spring rolls? Wrapped in the rice papers are juicy prawns, rice vermicelli, julienned carrots, bean sprouts, and Thai basil. Yum!
I started to learn about Vietnamese food when I was Australia. There are quite a number of dishes that I love. There was one dish that called Saigon Chicken is absolutely my favourite. Basically, it’s deep fried chicken served with sweet chili sauce. Not to mention, spring rolls (fresh or fried) were never a miss.
If you ask which I prefer, I would probably say the fresh vietnamese spring rolls. Vietnamese spring rolls are light and can easily be prepared and served as an entrée. Most of all, it’s summer now. So, vietnamese spring rolls will fit to your choice, if light, fresh and simple dish is what you are looking for. As for the main ingredient, I personally favour prawns. You can substitute with shredded chicken if you wish.
The most important thing to go with vietnamese spring rolls is Nuoc Mam Cham – the dipping sauce. I am amazed how a simple dipping sauce can make my mouth bursting with flavours of all the ingredients. I think vietnamese spring rolls will be quite plain without it, don’t you think?
So, what do you need to make Vietnamese Spring Rolls?