Vietnamese Fresh Rolls Anyone? : Perfect for lunch or dinner too!

My Vietnamese fresh rolls on my daughter's Angry Bird plate. Sauce on the matching bowl

I am not Vietnamese (apologies if my fresh rolls are cincai-rolled) but I love Vietnamese food, especially Pho and fresh rolls!

So today I decided to satisfy my cravings and make Vietnamese fresh rolls for dinner. Yes, there will be days when I prefer to eat light in the evenings.

It’s easy to make it actually, only the steps are tedious.

Fresh rolls can be a complete meal on its own too.

What you will need:

Vietnamese rice paper (see above visual, I got this from Jason’s Food Hall in BSC, but you can also find this at Jaya Grocer or Cold Storage at the Asian food section). Basically there are many versions of Vietnamese Fresh Rolls fillings. Some include meat in it, some has Cilantro sprigs, tofu etc.

I prefer mine simple. Today, I prepared these ingredients.

1. Romaine Lettuce (separate & wash each leaf, set aside)
2. 1 Stick Carrot (julienne finely)
3. A handful BeeHoon or glass noodle (soak with warm water till soft)
4. Sprigs of Mint Leaves (wash, set aside)
5. Sprigs of Corriander or spring onion (wash, set aside)
6. Small to medium size Sea Prawns (remove shell, deveined and blanched with hot water. Some people slice the prawn into half, but I prefer the whole prawn in my rolls)

Preparation & making the rolls

Get a small basin and fill with water.

Take a piece of the rice paper, soak into the water and take it out immediately (the water will soften the rice paper over time) and put it on a flat board.

Arrange the 3 or 4 prawns on top of the roll, then springs of coriander, the lettuce leaf on top of coriander, then the beehoon, carrot and mint leaves.

To roll, flip on the left first and then the right, followed by the bottom then slowly roll to the front.

Since I didn’t manage to take a video of how I make it, you can refer to below for guide (on how to soak the paper and rolling your fresh rolls).

Once done, I put it aside and serve with the Asian Twist – Vietnamese sauce (you can buy from Supermarket). It is also nice to eat with peanut sauce!

Best to eat this when you plan on having light lunch or dinner.

Enjoy your meal!

angiechin28

Something About Angiechin28

Angie Chin is an Alpha Mom with a mission and founder of WonderWomen.Asia (coming soon), the first online portal in Malaysia that connects Women to affordable online learning, community activities, shareable contents, events, jobs and go-to market opportunities. At home, she’s a mommy to a 10 year old daughter, 6 furbabies + a grown babe. She loves travelling, cooking, exploring new food, reading and watching re-runs on Youtube.

Regularly posting up her ramblings and sharing contents (current favorities is Facebook & Instagram), she fell head over heels with Steemit after realising it’s the only platform that allows ANYONE to earn cryptocurrency by creating and posting up contents, even by liking, voting or commenting other people’s contents!

Whatever you do on the platform, you will earn. Isn’t that awesome?

To start earning, sign up for Steemit already! Post up your original contents and you can almost start seeing the ka-ching in your account before you know it. Best of all, it is FREE (Love the word FREE).

Life tagline (for now): Never be afraid to try anything once!

Drop her a note at [email protected]