Every time I go to my favorite banh mi restaurant in San Gabriel Valley, I have to order a side of spring rolls with my sandwich. This particular eatery offers practically every popular Vietnamese dish, including, but not limited to banh mi, pho, bun bo hue, pork chops, and even boba and pastries. Not only do they have a wide variety of items, everything is cheap! I can order 3 sandwiches, 2 drinks and spring rolls all for $10. I love Vietnamese food…
I think of spring rolls as the side salad of Asian food. Imagine greens, shrimp or grilled pork, herbs and carrots wrapped up in rice paper and you have one healthy and delicious appetizer or side dish. Now dip that roll in a creamy peanut sauce and you have one amazing roll. Can I have another, please?
**Helpful tips and common mistakes
Preparing the spring roll is not difficult, but rolling them can be tricky. I, myself, am no expert, but as long as the ingredients stay inside the roll, you’re good to go!
Be careful when handling the rice paper as they are delicate and can break easily. Have all your ingredients ready to go before rolling, making it easier to crank them out all at once.
I made my first roll with crumbled peanuts inside but discovered that the nuts would pierce the paper. If you want to garnish your spring rolls with peanuts, I suggest slicing them in half and topping them with the nuts.
Spring rolls are best served the same day since the wrapper does slightly harden when chilled. Healthy, light but very filling, everything I’m looking for in an appetizer! You can spice up the peanut sauce with chili oil if desired or serve these fabulous shrimp spring rolls with the traditional Vietnamese sauce, Nuoc Cham. Enjoy!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.