Once in a while I get this relentless craving for a specific type of food and I often times just can’t shake it off. Sooo … it’s either I make an effort to go out and hunt it down or go on a supermarket raid to make it myself.

Thing is, I usually end up making too much of everything and I have to eat it all week! Uggh… and that kills my craving for about 2 to 3 months. I have yet to learn how to cook in smaller portions so I don’t go on a craving overkill.  On top of that, I also have to consider several other factors when cooking for my family. Boy, I can go on a full rant about this obstacle course I deal with every single day cooking for just 3 people in my home.  Never have I imagined cooking for 3 people, including myself could be so complicated.  My 10 yr old son is still a little fussy with food, so I have to be rather reasonable with my choices and my 78 year old mom has the longest list of restricted food, it’s not even funny.

So here’s my little dilemma. I wanted to make spring rolls. My son likes them, but only if it’s stuffed with meat and if it’s fried. My mom on the other hand, has to stay away from fried rolls because they soak up so much oil. On top of that, she prefers veggie rolls over meat.  I can eat them any which way but, now you see where I’m coming from.

Fortunately, I’ve come across these wonderful fresh Vietnamese spring rolls while dining out with some friends. I instantly fell in love with it! Now I can make a batch of fried meat stuffed shanghai rolls for my son and a batch of fresh veggie Vietnamese rolls for my mom! As for myself, aren’t I just a lucky gal that I get to enjoy the best of both!

Give these fresh rolls from allrecipes.com a try and I’m pretty sure you’re going to wrap and roll with a smile!

Vietnamese Fresh Veggie Rolls

Ingredients:

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp – peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped
• 4 teaspoons fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce
• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

Instructions:

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

 

Photo Credit: catches the light

Photo Credit: pengrin

Photo Credit: dongkwan