29th June, 2006
JAMIE CROOKIVER (aka JAMES CROOK)

PICTURE: James Crook "The Vietnamese spring roll is a fresh, healthy alternative to the deep-fried variety, essentially a colourful and tasty version of the humble salad sandwich that's an easy way to add flair to a quick meal."

The Vietnamese spring roll is a fresh, healthy alternative to the deep-fried variety, essentially a colourful and tasty version of the humble salad sandwich that's an easy way to add flair to a quick meal.

It's important to use fresh vegetables and herbs where you can, the crisp texture and flavour combined with a spicy dipping sauce are heaven on a hot day. The rolls are very versatile and can be served as a lunch or light dinner, or you can make them smaller for nibbles or an entree. The other beautiful thing about them is their simplicity - you can use whatever fillings you like really, and make them with shrimp if you prefer seafood or tofu if you're vegetarian. I've used chicken because it's easy!

FRESH VIETNAMESE SPRING ROLLS

INGREDIENTS:
8 rice paper rounds - or as many sheets as you want rolls, plus a couple extra for mistakes!
1/2 cooked chicken, meat cut off into strips
1/2 cake rice vermicelli
1 carrot
1 cucumber
1 red capsicum
4 lettuce leaves
Other ingredients might include bean shoots, crushed nuts, shrimp or tofu.

Then, whatever tasty fresh herbs you can find, I suggest: Vietnamese mint, Thai Basil and coriander

For the dipping sauce, use equal parts:
Red vinegar
Sweet chilli sauce
Soy sauce or Hoisin Sauce
Water

PICTURE: James Crook "All the ingredients should be available in at any decent supermarket or, if you're having trouble, head to the nearest Asian grocer."

METHOD:

All the ingredients should be available in at any decent supermarket or, if you're having trouble, head to the nearest Asian grocer.

If you've never used rice paper rounds before, you're in for a treat. They come crisp and opaque, with the criss-cross pattern of their bamboo mold printed on them. You'll need to soak each individually in water for a minute or two until it is soft and translucent. When soft, remove from the water and place on a teatowel until you're ready to roll.

The vermicelli will also need to be prepared. Place it into a large bowl and cover with boiling water, after a minute or two it will soften and you can drain the water off.

Slice the vegetables very thinly, including the lettuce. You can break the leaves from the herbs as you go, these don't need to be chopped.

Spread a softened rice paper sheet onto a board and place a row of vegetables, vermicelli, chicken and herb leaves along the bottom. You need to leave plenty of rice paper to wrap around the filling - it's very tempting to be generous but don't overfill them or you'll have trouble holding them together.

Roll the rice paper carefully over and around the filling, folding the two ends in as you go. Transfer carefully to plates. This stage can be a bit of fun as the rice paper has a tendency to break if you pull it too hard. Once the wrap is complete it will dry out a little and become stronger.

The fresh ingredients are greatly enhanced by the dipping sauce. To prepare, mix all ingredients and serve in a small shared bowl.

Eat with your fingers or, if you're feeling especially adventurous, try tackling these with chopsticks.

Enjoy!

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