Lets Roll

This has got to be the easiest fresh dinner we make. There are a lot of ways to dress it up and some fun dipping sauces but my kids just eat them plain as quickly as we make them. This dish goes by a lot of different names; Vietamanese Spring Rolls, Viet Salad Rolls, Goi Cuon or Salad Wraps. When we make it we just ask our friends if they want to Roll.

Here is the shopping list

Things you can keep in your pantry: Spring Roll Rice Paper (22CM) and Fine Rice Vermicelli

What you want to buy the week of the meal. Most of these items from the produce area can be cleaned, trimmed before hand: Lettuce (we like Romain for the crunch), Herbs (Mint and Cilantro)

I usually also have La Tia To Perilla but was missing it this night (Actually my favorite but it is only sold in a couple of stores near my home)

Bonus items: Thinly sliced cucumbers (the long way), Julienne Carrots and Dakon that have been marinated for a couple of days in Nuoc Nam Cham (recipe below), Crushed peanuts. And if you really have some time… Slice green onions (green part only) the length of wonton wrappers, then take wonton pastery wrapers, slice in 3rds and roll the green onion. Press flat and fry at 425 deg F until golden brown and crisp (like an egg roll).

Last the meat (not required as my wife sometimes likes to skip). There are a lot of options here. Shrimp boiled and sliced lengthwise make an awsome presentation as they show through the rice paper. Boiled pork loin is a common item sliced thin but I usually skip as I do not think it has much flavor. Catfish marinated in crushed fresh dill and tumeric is awesome if everyone likes fish. Meatballs are my families favorite. Everyone likes them and they are easy to prep and last quite awhile in the fridge.

Here is the one we like the best. They are made out of chicken but taste like a good beef pork blend.

I know, not asian at all but the funny thing is all my asian friends (which is the vast majority of my friends) actually like this more than what they grew up on and now make it with these. 

Now to pull it together. I like to soak the rice noodles in cold water for about 20 miniuts while I get everything else going and the pot of water is boiling. This seems to help them cook through more evenly. Drop the noodles in the boiling salted water and cook until tender. Quickly run them under cool water to stop the cooking (mushy noodles are a bummer). Also once done with the rinse let them drain for awhile. The small noodles seem to retain water well so you will need to shake them every now and then while you prep the other items. You want them to be a bit tacky and sticky, not wet and slimy. Once you are done drop them in a bowl for the assembly line.

Almost done! Very hot water in a large bowl.

Here is where you see the beauty of the meatballs. A quick miniute or two in the microwave and they are ready. Just before we roll I will cut them in half with a pair of kitchen shears.

Now just layout the assembly line. In our house usually everyone wraps there own (even guests).

How to roll? Grab a rice paper and dip it in the hot water turning it to get it wet. When you take it out of the hot water it will still be somewhat stiff but as you work the water will absorb in and soften it. Lay the meatball on the rice paper (3-4 halves is about right), add some rice noodles, then herbs and any of the extras. Finally the lettuce.

To show the wrap I made one the way my son likes it as it is easier to see this way. Fold up the bottom. Then the two sides fold in. Finally roll it nice and tight.

Like I said before, my kids need nothing else. We like dipping sauces. Peanut sauces are good but we like the traditional Nuoc Nam Cham. Here is how you make it (it keeps for quite a while in the fridge so you can make it ahead of time). Place in bowl in this order and allow to sit for at least 15 min.

1/2 Cup boiling water

6 Tbs Fish Sauce (Nuoc Nam)

1/4 Cup Fresh Lime juice

2 Tbs Sugar

1 peeled garlic clove whole (can be tossed out after sitting or left in)

1 tsb of red chili sauce  

Cheers!