Vietnamese Fresh Spring Rolls

Vietnamese spring rolls

Vietnamese spring rolls

I first came across these spring rolls in Berlin (where Vietnamese restaurants are quit common) and was surprised at how different they were than the typical Chinese deep-fried eggrolls. Unlike the Chinese  version these rolls are fresh, light and almost entirely raw. They are served at the beginning of the meal with a light fish-sauce based dip and are so refreshing and airy they feel like you just had a fresh salad.

There are quit a lot of variations to this recipe and you can feel free to change the ingredients according to  availability and personal taste. For example, you can use Basil instead of the mint leaves, green cabage instead of lettuce, add carrot sticks, asparagus or other vegetables and so on. the important thing is to keep the principal of lightness and freshness.

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Foodierama, surprisingly enough, is a food blog. As a culinary fan since childhood, I decided to share my culinary experiments, recipes, foos stalls and restaurants I go to, interesting markets I come across when I travel, and strange ingredients I like to buy and then chanllenge myself with them in the kitchen.

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