Me Roll You Long Time

Even though I only discovered them maybe 5 or 6 years ago (thank you, Pho Saigon), I’m a pretty big fan of Vietnamese Spring Rolls (I’ve also noticed I’m pretty fond of the phrase “pretty big fan of”). I’m not sure how “authentic” egg rolls from most (American-ized) Chinese restaurants are, but I feel somewhat-local when eating these fresh Vietnamese Spring Rolls (gỏi cuốn).

Last week, Food Woolf posted some gourmet airplane food ideas, and since the recipe/idea seemed pretty easy, I thought I’d try to make some of these on my own. This was also my first experience with rice paper, and I’m really starting to appreciate living 2 minutes from the International Market.

TMF’H Spring Rolls
Rice Paper (try your local Asian market)
Pulled Pork (leftover and thawed out)
Sliced Chicken (cooked)
Napa Cabbage
Carrots
Cucumber
Cilantro (Basil would be tasty, as well)
Bean Sprouts

I found it was easiest to pre-slice all the veggies, prep the meat, make the dipping sauce*, and have yourself a (merry) little assembly line. When everything is in place and ready for assembly, dip the rice paper in warm water for maybe 5-10 seconds then set it on a plate, and let it soak in the water for maybe 30 seconds (I mistakenly left my first piece of rice paper in for close to a minute, and it got CRAZY pliable!!). The first item you want to lay down is a piece of Napa for support. Then add your meat and other veggies, and wrap the roll up “burrito style.” Since the Rice Paper is pretty sticky (almost saran-wrap like), they’ll stay wrapped pretty tight. I ended up making 8 (some chicken, some pork) and storing them on top of damp paper towels, while finishing the others.

Peanut/Hosin Dipping Sauce
½ C Hoisin sauce
2 Tbs peanut butter
½ Tbs rice vinegar
“Dash” or two of garlic powder
1/8 tsp Sriracha (you could add more, just be warned)
(a few) Tbs warm water (to reach desired consistency)
Peanuts, chopped

Combine all ingredients, except the peanuts, and stir until you get the right consistency. In the words of Jay, this sauce “was the fire” and really easy to make. I would dip the spring rolls in the sauce, and then place a few chopped peanuts on top before each bite.

These rolls seriously were AWESOME!!!!!** Go to your kitchen and make them tonight!!!!

* Adapted from Bee Yinn Low

** The LOML will also attest how tasty they were – and preggers friendly!!!