Vietnamese Salad Rolls


Fresh Spring Rolls Recipe

Video taken from the channel: The Cooking Foodie


How to Make Classic Vietnamese Spring Rolls

Video taken from the channel: POPSUGAR


Vietnamese Summer Rolls | Uyen Luu

Video taken from the channel: Jamie Oliver


How to make EASY SALAD ROLL | SASVlogs

Video taken from the channel: SASVlogs


How to make Vietnamese Gỏi Cuốn (Vietnamese Summer Rolls w/ Peanut Sauce)

Video taken from the channel: Quang Tran


How to make fresh spring rolls

Video taken from the channel: EatNowCryLater


How to make Vietnamese Fresh Spring Roll (GOI CUON)

Video taken from the channel: Helen’s Recipes (Vietnamese Food)

Ingredients 1 (8 ounce) package rice vermicelli 8 ounces cooked, peeled shrimp, cut in half lengthwise 8 eaches rice wrappers (6.5 inch diameter) 1 carro. What is in Vietnamese Salad Rolls? rice wrappers To prepare the rice wrappers, I dipped them into warm water for one second. However, keep in mind that noodles I used Wai Wai brand thin vermicelli rice noodles. They are my favourite noodles to use in this recipe and protein I used shrimp. For the summer rolls: 24 medium shrimp (about 1 pound), peeled and deveined 4 ounces dried rice stick noodles or rice vermicelli 16 (8-1/2-inch) round rice.

How to Make Almost Authentic Vietnamese Salad Rolls Sauce Spring Rolls: 16 rice paper wrappers 1 lbs. cooked shrimp,halved 4 ounces cooked rice vermicelli 1 medium cucumber, sliced into sticks 1 cup bean sprouts 1 bunch of fresh mint 8. To make the salad rolls: Pour boiling water into a deep baking dish and stir in salt to dissolve. Add vermicelli noodles and soak 2 minutes, until soft. Remove noodles from water (leaving the water in the dish), and transfer to a bowl. Sprinkle fish sauce and lime juice over top, and stir.

This Vietnamese Spring Roll Salad is everything you love about spring rolls chopped up into a fresh and zesty pasta salad. Feel free to make yours with shrimp, chicken, pork or tofu or keep it simple with just veggies! One of the most charming things about living in Barcelona?

Shopping at cute little mercados here everyday. If you haven’t, summer rolls (also known as Vietnamese spring rolls, salad rolls, or rice paper rolls) are basically the uncooked version or flash-fried spring rolls or fried egg rolls. They’re fresh, loaded with vegetables, sometimes shrimp, and I’ve even had them with slices of mango inside–> amazing, amazing. First things first, you are going to see my hands a lot in this post for Vietnamese Spring Rolls!

Like, a lot! This Vietnamese Springroll recipe is a very detailed step by step recipe, with a lot of pictures so I tried to make my hands look pretty with. Ingredients 7 14 sheets of 22cm/8.5″ round rice paper (Note 1) 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head) 50g /.

To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and.

List of related literature:

It’s usually made with a nori (seaweed) wrap, rice, and one or more veggies, tofu, sprouts, or other fillings stacked in the center before rolling.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

The rolls are sliced to expose a cross section of the fillings, which range from the extremely simple, like cucumber strips, to the inventive, like California rolls, the crab, avocado, Sesame, and cucumber combination that indeed was created in the United States.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

FOR THE COATING: Combine the bread crumbs, oil, cilantro, salt, and pepper in a bowl.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Thai Lettuce Rolls can be prepared in advance and dressed with reduced-sodium soy sauce and a sprinkle of toasted sesame seeds, if desired.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Place the rolled nori on a plate.

“The Ayurvedic Vegan Kitchen: Finding Harmony Through Food” by Talya Lutzker
from The Ayurvedic Vegan Kitchen: Finding Harmony Through Food
by Talya Lutzker
Book Publishing Company, 2012

Toss the cooked spears with a tablespoon or two of sesame oil, a splash of rice vinegar, a drizzle of soy sauce, and a sprinkle of sugar if you like; garnish with toasted sesame seeds and chopped scallions.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

1 Make a smelt roe mayonnaise for the inside of the rolls by gently stirring the smelt roe, mayonnaise, and sliced scallions together in a small bowl.

“Sushi For Dummies” by Judi Strada, Mineko Takane Moreno
from Sushi For Dummies
by Judi Strada, Mineko Takane Moreno
Wiley, 2011

Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in large bowl.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Heat half the oil and fry the leek rolls until lightly coloured.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
Bison Books, 2007

Combine the tamari, rice vinegar, sesame oil, garlic, and half of the scallion in a large zipper-lock bag.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
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  • I keep coming back to this recipe time and time again, especially the dipping sauce which is devine!

    Thank you Helen for posting this.

  • Only downside they get so cold super fast! Especially when we are making & eating them at the same time. I end up walking to the micro wave all the time. LOL.

  • I once ordered summer rolls with a friend and there was no peanut sauce. Just a little hoisin and mango drizzle on top. I cried myself to sleep that night

  • I made some spring rolls with your peanut dipping sauce for my vegan daughter yesterday and she absolutely loved it♥️ thank you so much!

  • Hi thanks for share…I recall when I was work in a vetnamese kitchen..I’m so amaze to you..coz when I wrap the roll it is very hard.. PLS. Share your love

  • Nhạc buồn! Ko hợp với nấu ăn!! Và mọi video không có Sơn móng tay!!! Mong rằng cải tiến nhạc và để móng tay tự nhiên cho vệ sinh!!!!!!!

  • I would love to see u cook more often, like anything you prepare yourself, you should video it lol and share. Lol I know it’s not that easy!

  • Summer Rolls or Spring Rolls are my favorite Vietnamese food to eat. With the peanut butter sauce it’s really good ����. I am craving this right now.

  • Question, I know when you refrigerate cooked rice it hardens. I know the wrapper is made with rice too but is there anyway that I can keep it fresh to serve the next day?

  • I made them they burst open never got crispy but the insde contents were burnt and the experience was horrible. Atleast i didn’t burn myself.

  • Yummo!!! Im gonna make cuz i dont wanna pay $2 a roll at my local place…and i love them with just soy sauce. What kind of lettuce is recommended? Romaine?

  • I made this tday, it was really really delicious. However i feel that the sauce was a little too salty, i recommend to reduce the salt

  • As write in others, with respec, every body works, we don’t have time to leasing a lot of talk. Please if you can go directly to how to make and can say in that moment the ingredients instead repit over and over or. You will do better. Thanks you were amazing, just not talking to much. Every body is busy.

  • I bought some Vietnamese rice paper wrappers by accident. The instructions say to put them in warm water for 5 to 6 seconds. Having watched how you prepare them on this video I now understand why mine came out gelatinous and sticky and difficult to use!

  • 240 cals and 59 carbs per serving for rice paper from three lady’s. Not bad unless your watching your carbs. But, not sure how many pieces is in one serving. There’s 5 serving per package.

  • I absolutely love these, especially dipped in soy sauce! And i too, can eat these as the main course but im not paying $2/roll at my local place

  • I am addicted to these things with peanut sauce. I just bought all the fixings since they cost 5$ for 2 at the local shops. I just made 50 of them for about $30. Plus I have some leftover ingredients. So glad I made them home made. I realize now how easy it is to make them and how easy it is to add whatever ingredients! And making the home made peanut sauce is great. It’s super cheap to make and fun to figure out different ingredients to change it up! Thanks!

    I hate tofu too. It’s disgusting to me no matter what! I’m jsut using shrimp which makes it a bit more expensive but the mild flavor goes well with it.

    BTW I love your attitude. Haven’t seen any of your video and I really enjoyed the way you presented the content. Down to Earth, no BS. “Angry Vietnamese woman” LOL. I love when people are just light hearted about stuff.

  • My mom is Vietnamese (step) and she always boiled an entire chicken and made me strip the chicken and used that for the primary meat! Super healthy and is a great way to get a balance of protein and carbs!

  • My husband won’t touch them because he said they look like live insects inside them. He’s now collecting his shit that I threw out the window. I love these rolls!

  • Love them! Thanks a lot… Always left the ricepaper in the water too long, so the rolls fell apart. Your method of rolling works perfectly and the sauce is delicious!

  • Odd question….. I have a bottle of used fish sauce in my cupboard that I totally forgot about. It’s been 2 yra since I last used it. Is it still good???

  • I’m Vietnamese and Spring rolls and Summer rolls are both my favorite dishes, i wonder how Autumn rolls and Winter rolls be like:D

  • Nice video. I make those successfully but storing is a problem. They rip and get very sticky and filling comes out makes it hard to eat later. Any ideas?

  • So…I accidentally bought a, different kind of vermicelli, I think it’s made of some type of legume. Do you think it will still work?

  • What a fantastic girl! So much fun and giggles. Its nice to see someone having so much fun with preparing food and not worrying if some are not perfect. A+ YouTuber

  • NEVER use tofu for anything except target practice……………… with a large calibre hand gun or shotgun or if you have it, 155MM artillery cannon. thanks.

  • I never shout out my Vietnamese Gang, EVER!! VIETNAM GANG CHECK IN!!! Á dù


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  • I got a good sauce i LOVE IT you make with (two table spoon shugar, one peace of garlic, and then you smash it together, then you add one lime, a cup of water, fish sauce and then you mix it all together. It taste amazing like so he can see

  • So I have a Vietnamese restaurant close by shape like a boat and got these for the third time today and they are really good lol especially with the PB sauce

  • My dad would always make this for me and my sibling when we were little, and he unfortunately passed away last year. I want to learn how to do some vietnamese style cooking as a way to remember him and how he tried his best to make us happy when i was little.

  • Whenever I make it I serve it with a somewhat similar hoisin based sauce but instead of using vinegar I use peanut butter and thin it out with milk or coconut milk, with a spritz of lime in the serving bowl. It makes a sort of peanut satay sauce

  • hhhh, i miss going to pho viet in dublin ireland, my boyfriend introduced me to the spring rolls on our first date, he is from vietname but was adopted at agd 5

  • This was great. I can’t wait to try. I’d have never think to use those herbs with poached pork belly AND shrimp. Looks absolutely delish!!!

  • It’s so hard to find a Vietnamese restaurant that does these RIGHT!! They always skimp on the ingredients they don’t put herbs in them which drives me nuts! So I usually just make them at home I have to try that sausage!! I grew up with the best Vietnamese neighbors next door! I was so lucky to grow up eating authentic home cooked Vietnamese that I’m so spoiled all I crave while I’m pregnant too! Making these ASAP thanks Man!!

  • Vietnam Gang checking in.
    I only have the rice paper, vermicelli, lettuce, peanut butter and hoisin sauce.:( I’ll have to scrounge around the freezer and see if I can find some meat. I’m dying for Summer Rolls.

  • Typical fucking woman. Look at me and listen to what I’m doing instead of the person who knows what they are talking about. Shut the fuck up and pay attention to those who you learn off. This is the result of third wave feminism, I am woman hear me even though I spew shit.

  • Being stuck in quarantine is forcing me to try & cook stuff I’ve never done before.
    I hope it goes well. Thank you for the recipe!!

  • OMG I am making these and maybe a little Mexican in the rolls. That peanut sauce is what iS convincing me and that meatloaf OMG OMG omg

  • One of my favorite foods is Vietnamese spring rolls.
    Especially, the shrimp, pork belly, and chives in Vietnamese spring rolls are so delicious.
    The sauce is not what I usually eat.
    I want to make a Vietnamese spring roll with the sauce recipe you told me.