Oahn Vu shared a beautiful family tradition during the AEDA FreshLo Community meal about Gỏi cuốn, or spring rolls in English. Vu shares “I’ve done this with family and I’ve done this with friends… you have all the ingredients in the middle of the table and you grab the ingredients. You sit down and make the food as you are eating it, it is an easy way to participate”.
I love spring rolls and was inspired by Vu and this tradition. I gathered all the ingredients and did this with my family. As Vu shares it is a relatively easy for everyone to participate and share. I had a lot of fun doing this and I hope you are as inspired by Oahn Vu as I was. I have attached the spring roll recipe that I used but of course alter it to fit your dietary needs or tastes.
Ingredients for Gỏi cuốn (Spring Rolls):
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
Bring water to a boil. Boil rice vermicelli until al dente and drain in cold water
Fill a large bowl with warm water. Dip one wrap into the hot water for one second to soften. Lay wrap flat and add ingredients to taste.
Ingredients for Dipping Sauce(s):
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.