The husband and I love to entertain at home, and while the usual fare is something simple but comfortingly delicious like roast chicken or something on the barbecue, we have quite a few vegetarian friends- and this, one of our favorite things to serve them, is always a winner.
Vietnamese Fresh Rolls
1/2 cup fresh beansprouts, washed and dried
1/4 Chinese cabbage (wombok), shredded finely
1 red bell pepper, thinly sliced
1/3 cup fresh mint leaves, washed and dried
1/2 cup fresh coriander leaves
12 Vietnamese rice paper rounds
1 cup shredded cooked chicken (optional)
Dipping sauce (recipe follows)
We like to serve everything in separate bowls, allowing guests to take what they like for their rolls. The chicken here is optional- if going vegetarian, omit it.
You’ll need a large, flat plate or platter into which you pour some warm water. And here’s how to assemble:
For each roll, take a rice paper round, immerse it in the warm water for a few seconds- until it’s slightly soft, but not falling apart. Transfer to another plate, fill with the vegetables and/or herbs (and chicken if using) of your choice. Roll, tucking ends in. Dip in dipping sauce.
1/2 cup fresh lime juice
1/8 cup sugar
3 tablespoons fish sauce (nam pla or patis)
1 tablespoon rice vinegar
2 tablespoons fresh cilantro leaves, chopped
2 cloves garlic, crushed
1/2 dried red chili, minced
Combine all ingredients together. Mix well, and serve on the side as a dipping sauce.