Once in a while I get this relentless craving for a specific type of food and I often times just canâ€™t shake it off. Sooo … itâ€™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 donâ€™t go on a craving overkill. Â 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. Â Never have I imagined cooking for 3 people, including myself could be so complicated. Â 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, itâ€™s not even funny.
So hereâ€™s my little dilemma. I wanted to make spring rolls. My son likes them, but only if itâ€™s stuffed with meat and if itâ€™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.Â I can eat them any which way but, now you see where Iâ€™m coming from.
Fortunately, Iâ€™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, arenâ€™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 Iâ€™m pretty sure youâ€™re going to wrap and roll with a smile!
Vietnamese Fresh Veggie Rolls
- 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
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- 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.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Photo Credit: catches the light
Photo Credit: pengrin
Photo Credit: dongkwan