english: fresh spring rolls, salad rolls, summer rolls
vietnamese: goi cuon, goi cuon chay
1. prepare the following:
rice vermicelli, soaked in very hot water till soft then rinsed in cool water
carrot & daikon relish (or finely shredded carrot & daikon)
jicama, cucumber or chayote, peeled & julienned
strips of fried tofu
lettuce with large, soft leaves (tougher stem parts removed)
bean sprouts
mint leaves
coriander/cilantro
fresh chinese chives or scallions, chopped (optional)
crushed peanuts (optional)
2. prepare a pan or wok filled with steaming-hot water (or just use the one you soaked the rice noodles in), then dunk until soft (but not too long or it will break):
vietnamese rice wrapper
3. place the rice wrapper on a plate and arrange ingredients from step 1 on wrapper, with lettuce on the bottom. sprinkle with:
freshly squeezed lime juice
4. roll up tightly, folding in both ends before the roll is complete (see diagram). cover finished rolls so they don't dry out before serving.
5. slice each roll in half if you want, and serve with dipping sauce. possible dipping sauces:
special hoisin dipping sauce
soy-lime dipping sauce
soy-vinegar dipping sauce
NOTES:
* the filling ingredients can't be too stiff or sharp, or they'll rip the wrapper. so use the softer parts of the lettuce, arrange the bean sprouts so they have minimal contact with the wrapper, and if you're using unpickled carrots make sure they're shredded finely (if you're using carrot & daikon relish, the carrot & daikon should already be somewhat limp and should pose less of a problem).
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