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how to make vietnamese fresh spring rolls

by Yee-Fan Sun
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continued from page 2

6 Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around the ingredients to get a good roll, but being careful not to tug too tightly so as to avoid tearing the wrapper. Place the roll seam side down.

7 Continue making the rolls. Unfortunately, the rolls donít keep well, so serve them straight away*, with plenty of dipping sauce. If youíre serving them as an appetizer, you can cut the rolls in half using a sharp knife.

*If you absolutely must make them ahead of time, place them in an airtight container lined with damp towel and store at cool room temperature, not in the fridge. These will keep for an hour or two.

hoisin-chili dipping sauce
Like any salad, Vietnamese spring rolls need a dressing to bring out the fresh flavors of the ingredients. This spicy-sweet sauce makes the perfect dipping sauce to accompany fresh spring rolls.

1 shallot or 1-2 cloves garlic
1/2 cup hoisin sauce
1 Tbsp. rice vinegar
1/4 cup water
2 tsps. Asian red chili paste (I use sambal oelek, but any chili paste will do)
2 Tbsp. chopped peanuts for garnish

Stir-fry the minced garlic or shallot for a minute or two, until the garlic is softened. Add the hoisin sauce, rice vinegar and water, and bring to a boil. Add chili paste to taste (about 2 tsps. generally does it for me). Remove from heat, pour in dipping bowl(s), and garnish with chopped peanut.

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