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Colorful fillings showing through translucent rice paper.<\/p>\n
The refreshing flavor woven by plump shrimp and fresh herbs. Fresh spring rolls, a dish that represents Vietnamese cuisine, are called \"goi cuon\" (Goi cuon) locally. Alongside pho, they've become a popular Vietnamese menu item and are now served at many restaurants in Japan too.<\/p>\n
The appeal of fresh spring rolls lies in how healthy they are. Because they use no oil and plenty of vegetables and herbs, they're low in calories, about 86 kcal per roll. The moment the chewy rice paper, crisp vegetables, and plump shrimp harmonize in your mouth is pure bliss.<\/p>\n
In their home country of Vietnam, they're eaten daily even at home. In the south they're also enjoyed as a street-stall snack, loved by locals as well as tourists.<\/p>\n
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In Vietnam, the way to enjoy fresh spring rolls differs by region.<\/p>\n
A dipping sauce is essential to fresh spring rolls. The most common is a fish-sauce-based sauce called nuoc cham. Its sweet-and-sour flavor, made by mixing fish sauce, lime juice, sugar, and chili, is its signature. In the south, a \"peanut miso sauce\" made with peanut cream and red miso is also popular.<\/p>\n
Peanut miso sauce is made by mixing 2 tablespoons of red miso, 1 tablespoon of peanut cream, 2 tablespoons of water, and 1\/4 teaspoon of salt. Heating it until it thickens gives a rich, deep flavor. Store-bought sweet chili sauce is also an easy and tasty option.<\/p>\n
At local restaurants, the dry rice paper and fillings may be brought out separately. This is the local style called \"ne ne.\" The fun of choosing your favorite fillings and rolling them yourself is something special!<\/p>\n
You place herbs like basil and cilantro, shredded vegetables, meat or fish, and chili as you like onto rice paper that's as stiff as a plastic sheet, then roll. The moisture from the fillings gradually softens the rice paper, making it easy to eat. At the popular Hoi An restaurant \"Bale Well,\" you can enjoy this hand-rolled style.<\/p>\n
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Fresh spring rolls are easy to make at home too.<\/p>\n
That said, keeping a few points in mind is the key to success.<\/p>\n
Rice paper is softened in water before use, but soften it too much and it turns mushy. Dip each sheet of rice paper, one at a time, into a pan or bowl filled with lukewarm water at about 40\u00b0C. The trick is to pull it out while it still feels slightly firm. Since it keeps softening even after you take it out of the water, taking it out early is important.<\/p>\n
Dipping several sheets at once makes them stick together, so always soften them one at a time. Until you get the hang of it, we recommend softening them in cool water rather than lukewarm. Since it softens more slowly, the work is easier.<\/p>\n
Most causes of rice paper tearing come down to the fillings. Rolling hard parts like thick cucumber or lettuce cores can poke holes. Cut the cucumber as thin as possible and remove the tough core of the lettuce. Careful prep leads to a beautiful finish.<\/p>\n
Remove the shells and vein from the shrimp and boil them for 1 to 2 minutes. Soak the vermicelli in the water used to boil the shrimp for 5 to 6 minutes, then cut into easy-to-eat lengths. Julienne the carrots and cut the cilantro to about 5 cm. Tear the sunny lettuce into easy-to-eat pieces.<\/p>\n
Spread the rice paper rough-side up on a cutting board or a tightly wrung cloth. Leave a little space at the starting edge, and place the core fillings below center and the fillings you want to show above center.<\/p>\n
Make one roll as if wrapping around the core fillings and pull it firmly toward you. Fold the dough on both ends inward, tuck in some chives, and roll to the end with a feeling of pulling slightly toward you. Rolling while pulling toward you tightens the whole thing, so it holds together even when cut.<\/p>\n
That said, rolling too tight causes tearing, so aim to tighten it moderately. Placing the garnish fillings toward the far side means fewer overlaps of rice paper when rolled, giving a translucent finish.<\/p>\n
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Vietnam is a country long from north to south. The style of fresh spring rolls also differs by region.<\/p>\n
Northern fresh spring rolls are relatively large and are often served cut into pieces. The fillings often use pork or chicken, and the seasoning is light. In Hanoi, recipes that use finely shredded steamed chicken are popular.<\/p>\n
The central region has many southern-style dishes, and being near the sea, shrimp-based fresh spring rolls are mainstream. Da Nang's spring rolls are finished so you can enjoy the sweetness of fresh shrimp even more. In the old capital of Hue, there are also \"steamed spring rolls\" served as royal court cuisine.<\/p>\n
Southern fresh spring rolls are smaller and are often plated as-is. They typically use shrimp and minced pork and are eaten with a sweet peanut sauce. Loved as a street-stall snack, they're easy to enjoy.<\/p>\n
In the south, fried spring rolls called \"cha gio\" are also popular. Bite-sized rolls of fillings wrapped in rice paper and fried, their crispy texture is the draw. Eating them with sunny lettuce and herbs is the Vietnamese way.<\/p>\n
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Beyond the basic fillings, all kinds of variations are possible.<\/p>\n
Adding steamed chicken or boiled pork bumps up the volume. Use steamed chicken shredded thin, and keep it soaking in the steaming juices until just before use for a moist finish. Adding avocado or green mango brings a creamy texture or a refreshing tartness, for a whole new flavor.<\/p>\n
For herbs, try not just cilantro (rau mui) but also spearmint, mitsuba, water dropwort, watercress, and whatever else you like. In Vietnamese cooking, using a variety of aromatic herbs is common. Tucking chives in partway through the roll gives a stylish finish.<\/p>\n
Lately, \"fruit fresh spring rolls\" wrapping fruit and cream are also popular. It's a new style you can enjoy like a dessert. Keeping the translucency of the rice paper in mind, why not make them with your favorite fruit?<\/p>\n
Fresh spring rolls are a dish that symbolizes Vietnam's rich food culture.<\/p>\n
Colorful fillings showing through translucent rice paper, the scent of fresh herbs, a chewy texture. All of these harmonize to create a one-of-a-kind flavor. Once you know the authentic way to eat them and master the tricks for making them at home, anyone can enjoy genuine fresh spring rolls.<\/p>\n
How to soften rice paper, prepping the fillings, rolling technique. Just keeping these points in mind gives you a restaurant-quality finish. Trying the styles that differ by region, or customizing with your favorite fillings, is fun too.<\/p>\n
When you visit Vietnam, try comparing the fresh spring rolls each region is proud of. And after you get home, recreate the authentic flavor at home. If you want to know more about Vietnam's food culture, be sure to check this out too.<\/p>\n