Vietnamese spring salad rolls are simple and really fun to make. You end up with a super fresh, healthy and rewarding meal. Get all your ingredients prepared and ready before you start production. You can add other ingredients to the roll like thin sliced red pepper, or anything else you can cut into strips, use your imagination, you can add or remove ingredients according to season and preference. The only thing to be sure of is that the washed veggies are relatively dry, or the excess moisture could break the rolled rice paper.
The Vietnamese rice paper discs are used to wrap your ingredients and make the roll. They come in two sizes, large 31cm/12” round, and small 22cm/9” round. For a dollar more, get the higher quality rice paper, as it’s easier to work with. The small size is perfect to make for your kids.
Peanut Dipping Sauce
Mix all ingredients together well, will store for up to 5 days in the fridge. Double the recipe and use it for also for a Vietnamese salad bowl.
You can reach Executive Chef Alastair at, [email protected] Alastair’s life-long passion for food was inherited from his mother and grandmother. He’s an Honours graduate of the Culinary Institute of Vancouver Island at VIU and has been cooking since he was old enough to see over the top of the stove.