How to Make Fresh Spring Rolls recipe Authentic is as Authentic Does
Don’t get me wrong; I love the “authentic” spring rolls I so
often order at my friendly, neighborhood Vietnamese restaurant. Loaded with
sweet shrimp, and bursting with vermicelli noodles, they are among the most
delicious things ever invented.
However, I do reserve the right to soak rice paper wrappers
in water, and… (I hope you’re sitting down for this) ...not make those! What
you see here is just what I had on hand that day, and the next time I do a
batch of these, who the heck knows what they’ll encase. If I have a point,
that’s it.
Speaking of soaking in water, many commenters suggested that
I dunk these in warm water for just a few seconds to hydrate, instead of the
longer dip in cold water. I’ve tried both methods, and had more issues with the
warmer/faster approach. They seemed to get too rubbery, too fast, which I found
made the rolling harder.
Anyway, to each his own, and that goes for water
temperature, filling ingredients, and dipping sauce. By the way, there are no
ingredient amounts below, since that’s up to you entirely. You should be able
to get “rice paper wrappers” at any large grocery store with an Asian food
section, but if not, they’re easily found online. I hope you give these, or
something similar, a try soon. Enjoy!
