How to make Vietnamese Spring Roll -
A common and delicious starter from Vietnam.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Rice paper (राई राईस पेपर), Cucumbers (खीरे)
Cuisine : Vietnamese
Course : Snacks and Starters
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For more recipes related to Vietnamese Spring Roll checkout Rice Paper Rolls, Vietnamese Summer Rolls, Vietnamese Rice Paper Rolls - SK Khazana. You can also find more Snacks and Starters recipes like Jaggery Pancake Tomato Chutney Pakoda - SK Khazana Grilled Garlic Pepper Prawns - Grill Pan Mashed Potatoes with Beetroot Wafers
Vietnamese Spring Roll Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vietnamese Spring Roll Recipe
Rice paper 8
Cucumbers 1 medium
Cucumber 1 medium
Carrot 1 medium
Bean sprouts 1/2 cup
Red capsicum 1 medium
Sweet chilli sauce as required
Fresh basil leaves a few
Dipping sauce
Ginger 1 inch pie
Garlic 4-5 cloves
Fish sauce 2-3 teaspoons
Sweet chilli sauce 2-3 teaspoons
Method
Step 1
Slice onion. Halve cucumber vertically, remove seeds and slice thinly. Cut carrot into thin strips. Put these into a bowl.
Step 2
Add bean sprouts. Thinly slice red capsicum and add and mix.
Step 3
Take some water in a bowl, dip a rice paper sheet for 1 minute, take it out and place on the work table.
Step 4
Put the mixed vegetables on one end of the rice paper, drizzle some sweet chilli sauce over them, arrange 2-3 basil leaves and then roll it up.
Step 5
Trim the two ends of the roll and cut it into 2 pieces.
Step 6
To make the dipping sauce, finely chop ginger and garlic and put into a small bowl. Add fish sauce and sweet chill sauce and mix well.
Step 7
Serve the rolls with the dipping sauce immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
