Vietnamese Spring Rolls
I have been looking forward to preparing Vietnamese spring rolls ever since I bought a pack of rice paper on the weekend I went to Salcedo Market. So I looked for recipes for Vietnamese spring rolls and found this recipe from Connie of Pinoy Cook. This is probably the easiest instructions to understand in making this treat and so I’m sticking with Connie’s recipe.
Again, I’ve made some changes as I didn’t have lemon basil and I used pork instead of beef. I made my own dipping sauce of patis, sugar, garlic and chilis, too. But the principles are the same. I love the aroma of mint each time I bite into a spring roll. I still have a lot of rice paper left so I’ll be making more of this in the coming weeks.
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September 9th, 2008 at 9:42 pm
Looks delicious! I like these Viet rolls too because they are so filling and light!
September 10th, 2008 at 2:54 am
the great thing about these Vietnamese Summer rolls is that you can put in a lot of different items, like shrimp or tofu. Next time, try it with red Shiso leaves.
September 11th, 2008 at 12:05 am
Uyen, my Vietnamese classmate, is a great cook…and she loooved to cook for friends! This post made me miss her, as she’s now back in Vietnam. Her spring rolls were really great—I could eat a lot of those without the caloric guilt.
September 12th, 2008 at 8:38 am
Vietnamese spring rolls are really great with fresh herbs. I like wrapping with the rice paper too.