I like filling the freezer with different dumplings and buns to keep for when I want an easy meal, or an easy extra side dish when friends come and eat at our place! As a new fan of Vietnamese cooking, I still had to make Vietnamese deep-fried spring rolls! I found this recipe from Steamy Kitchen (who took it from a book) and I was quite pleased with the results, except I would really suggest using only half the quantity of white pepper cause the taste is a little overwhelming. I made one full recipe and ended up with 63 rolls! Here's the link!:
http://www.steamykitchen.com/2456-vietnamese-spring-rolls.html
When eaten by themselves, the rolls are good wrapped in lettuce with some herbs and dipped in nuoc-cham. With the rolls I made a bowl using herbs and lettuces, vermicelli, cucumbers, carrots and daikon pickles, Helen's (from Danang Cuisine/Helen's Recipes) recipe for her Bun Cha pork marinade (recipe here: http://danangcuisine.com/recipes/recipe-43-bun-cha/), my spring rolls and peanuts and fried shallots! Top it all with nuoc-cham (recipe here: http://danangcuisine.com/recipes/recipe-2-vietnamese-dipping-sauce-cach-pha-nuoc-cham/)!
Always buy these at Bali here in Honolulu. I could live on this stuff. I've since learned how to make my own nuoc-cham. I use it when I make Filipino lumpia. This dish is drool-worthy!
ReplyDeletebtw…. nice foot :-)
I love lumpia! Do you know if the Vietnamese rolls are supposed to taste intensely of white pepper?
ReplyDeletehmm… no I didn't. I think it would be too intense? The spring rolls I've tasted must have been adjusted to the western palate.
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