The last time I tried making Vietnamese spring rolls, I failed miserably. I followed the rice-wrapper instructions carefully, folding each wrapper in between a damp paper towel. But when it came time to actually using the wrappers, they were so soggy that they could not even be handled. It was a great disappointment.
I think I've figured them out now, though. This time around, I took my inspiration from Iron Chef. On one of the most recent episodes, I observed one chef quickly dip his rice wrapper in and out of hot water. This method works. By the time the dipping is complete (one quick dip is sufficient) and the wrapper has been laid down, it has already begun to soften. At this time, ingredients can be placed on the roll in anticipation of complete softening. After the ingredients have been placed on top, the rice wrapper has reached medium-softness and is now ready to roll.
I didn't want to invest too much into this trial, so I did not follow a recipe; instead I just used what was on hand and what sounded good at the moment. To this end, I filled my rolls with chopped peanuts, tofu, lettuce, fresh mint, cucumber, mung bean noodles, and carrots.
Peanut sauce is by far my favorite dipping sauce for these rolls, but this time around I tried using a sweet-sour-spicy fish sauce, made by mixing sugar and water (I used honey instead), minced chili and garlic, juice from half a lime, and fish sauce. It was zesty, pungent, and light.
For improvements, next time around I think I will serve this with a curry-coconut dipping sauce, peanut sauce, or something a little more substantive. I think the addition of basil inside the roll would also be excellent.
Dessert was no-sugar mango with sweet rice. After cutting up the mango (which was perfectly fresh and delicious, by the way), I then heated up a spoonful of coconut milk and a spoonful of honey, pouring this mixture over the mango and rice. I then topped off the dish with some roasted sesame seeds.
I love this dish but lately I've been trying to cut sugar out of my diet, so this was my little low-cal experiment. Fortunately, the result was excellent and I'll definitely be making this again.
Dreamy, lazy mood tonight. Here's what I'm listening to:
Title: Heat | Play Song: 
Artist: Don Tiki
Album: Skinny Dip WIth Don Tiki
Comments
Hooray for the successful attempt this time! The rolls look good :-)
Posted by: SkyJuice7 | January 22, 2006 06:04 PM
roll looks really good.
in my experience with rice paper, i like to buy the brand with the rose on the label (a giant rose). the paper is more chewy, holds up better, and overall is a better quality.
i have found that my mom's method (she's vietnamese) is best for wetting the rice paper....warm water, dip one into the bowl rotating it like a water wheel, then place on big dinner plate, and smooth with wet hand. repeat with second sheet. but the time you're done wetting the 2nd one, the first is ready to be rolled up.
as an alternate ingrediant, i've heated some sesame oil with garlic and sesame seeds and mixed with cooked crabmeat. amazing!
Posted by: tribecatexan | January 22, 2006 07:39 PM
Sky: Yeah, I was excited to get the wrappers right this time. Thanks!
Tribe: Thanks a lot for this description of your mom's method! (I love the image of the water-wheel.. that's just perfect, and would come in useful if you are using a bowl or small pot to hold the water.) Yum, crabmeat with garlic and sesame seeds sounds so delicious......mmmm.... good idea.
Posted by: Evil Jonny | January 22, 2006 08:14 PM
Ohhh, yum yum yum. You've made me jealous, so it's only fair to tell you I went to Crazy Jim's for lunch today. Even as we speak, the families of several squid are mounting a retaliatory attack on the Bog.
Posted by: Adam | January 22, 2006 08:18 PM
o_O Fresh mango with rice??? Geee... this is something very new to me. *gulp*
Posted by: fish fish | January 22, 2006 09:43 PM
Adam: you dog! Gah, and Crazy Jim's sounds even more tempting and delicious now that I know I probably won't be there for at least another year. Maybe the quicksand feature will take care of the angry squids?
Fish: this is a Thai traditional dessert: http://www.recipezaar.com/15584
Posted by: Evil Jonny | January 23, 2006 07:12 AM
It's been a little over a year since I've made "summer rolls," with the rice paper. But I used to buy the rice paper wrappers in the package with the rose, as mentioned above, and then I'd get some simmering or nearly-simmering water in a deep-sided skillet. One quick dip and they were ready to go. I'd just dunk them into the pan until they started to look soft, and they were great. A wooden spoon handle did great to lift them out without tearing them.
OH yummy, Jon. Now I have to find the ingredients to make them here. This summer when my garden is full of herbs it'll be fabbo.
Posted by: Rose | January 23, 2006 07:46 AM
I tried Vietnamese Spring Rolls for the first time about a week ago at this place in Scottsdale... They were quite good! All the more reason you need to come out to Phoenix, so I can take you to all the yummy new restaurants I've found...
Posted by: Marc | January 23, 2006 10:33 AM
I'm excited for two reasons. You have cracked the code and now I can use my wrappers. Second I just went and looked. My package has a big red rose on the front!!!
Posted by: sithi | January 23, 2006 06:22 PM
Looks really yummy..!!
Posted by: Mama BoK | January 23, 2006 10:51 PM
Rose: mint works really well in these... ahhh... can't wait to start growing things again. My perilla is doing well but nothing else is spring up yet.
Marc: you're killing me! Me want to go to Phoenix again!
Sithi: hehe, the wrappervinci code? :-) Let me know how yours turn out. Actually I thought they were pretty easy to make... it was just the dipping technique I wasn't getting.
Mama: thanks, I'll improve them next time when I use better stuffing ingredients. This was just an experiment, basically.
Posted by: Evil Jonny | January 24, 2006 07:24 AM