Try this version of Vietnamese fresh spring rolls and you won’t miss the pork belly and the white vermicelli that typically accompany this roll. If the taste of it doesn’t convince you that healthy food tastes good, I don’t know what does. Both texture and taste are well balance – the softness of avocado, chewy rice paper, crunchy cabbage and carrot slaw together with the sweet, sour, salty, savoury and spicy sauce of the Vietnamese nuoc cham makes this dish delectable and unforgettable. If you are looking for a healthy Asian recipe or a plant-based recipe, this is definitely one to try. Vietnamese fresh spring rolls is one of my favorite dishes.
Clean all vegetables and herbs and put through a spinner to dry before you start.
Fill a saucepan with 1/2 water and bring to a boil. Add the shrimp. Bring it back to a boil and let it cook for another minute. Remove the shrimp with a slotted spoon and set aside to cool. Peel the shrimp once cooled.
To make the slaw, mix the red cabbage, white cabbage, carrots and rice wine vinegar together. Set aside.
Make the nuoc cham. Mix 3 tablespoons fish sauce, 3 tablespoons lime juice, 1 1/2 tablespoons honey, 2 finely minced gloves of garlic and 2 finely chopped Thai chili together. This nuoc cham can be saved in the fridge for up to a week.
To make the dipping sauce, mix together 3 Tbsp of hoisin sauce, 3 Tbsp of nuoc cham, 1 Tbsp water and ground peanuts. Divide into 4 equal parts into dipping bowls.
To make the roll, run a sheet of rice paper wrapper through warm water, just long enough to get the whole paper wet and lay flat on a work surface.
On one edge, lay 1-2 leaves of lettuce, 3 shrimp, herbs, some cucumber strips and avocado, some cabbage slaw, all to taste but don’t over stuff.
Carefully start to roll up, like you would with eggroll or burrito, fold the two sides as shown below, then continue to roll up-but not too tightly or the spring roll will split.
Serve immediately. You can also have company prepare the rolls at the table while eating. These do not keep and will harden up once made. Store any extra un-assembled fillings in fridge and roll later.