- Created: Friday, 22 May 2015 08:46
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.