Vietnamese style Cold Spring Roll with Fish Sauce

You can call these salad rolls, fresh spring rolls, Vietnamese spring rolls, or whatever you like! I just want to share my special Vietnamese dipping sauce recipe, a family secret from my mother. It goes perfectly with fresh vegetables. This version doesn’t use lime or vinegar, making it great for older adults who may have joint pain from those ingredients. My mother-in-law has gout, so I adapted the recipe so she can enjoy it too.

The fresh spring rolls I had at a food stall in Vietnam were so tasty that I toyed around with various flavors to come up with the right recipe The sauce is truly delicious.Use your choice of fillings. You don't have to have all of the ingredients. I also recommend filling them with avocado or kimchi. You could also substitute leftover somen noodles for the cellophane noodles. Wrapping the fillings first in the green salad leaves prevents the wrappers from breaking apart while wrapping, and also while eating. Recipe by Tomonchicchi

After sharing the spring roll wrapper recipe. In this post I will share how to make spring rolls.❤️🍥

Trying to be healthier these days...concocted a delicious simple sauce to go with a basic spring roll...easy. Delicious.

I had leftover Genovese sauce... I also had leftover spring roll wrappers. I thought cheese would be nice with them and made spring rolls. They were quite good!Adjust the amount of cheese and Genovese sauce. If you use too much it will be difficult to handle and taste quite salty.You can fry them on a greased frying pan, or instead you can use an oven toaster without oil, for a healthier result. Recipe by John Lee Cooker

I love fresh spring rolls but I'm not too fond of sweet chili sauce...so I combined my favorite seasoning ingredients to make this delicious dipping sauce.Even people who don't like vegetables will eat them served like this, so it's a great way to try out all different sorts of vegetables.When rehydrating the wrappers, it's best if you take them out while they are still a bit firm, since the moisture in the wrapped vegetables will soften them some more and make them just right. If they are still too hard try spraying them with water using a mister or spray. You can also try lightly brushing some water on them. Recipe by Taberunba

If you're looking to lose weight or avoid meat and fish, don't miss this dish. It's delicious and quick to make.https://youtu.be/6EfnFxHMlEc

I learned how to use spring roll wrappers like pasta for Italian oven baked dishes in a cooking class, so I used that as my inspiration.Since the flour and soy milk are added to the sautéed vegetables, you can make a béchamel sauce filling that's not lumpy. The key is to cook the flour well, and to add the soy milk little by little.The stem ends of the vegetables are packed with nutrition, so I used them instead of throwing them away. Recipe by KKD

This dish is so delicious that you'll only stop eating when you're full, never because you're tired of it, haha 😋

I often make fresh spring rolls instead of salad. When I listened to all the requests of my family, this version was the result. The rice paper is simply moistened in water and used to wrap up the fillings, so it's easy. If you aren't going to slice the rolls, tuck the ends in as you roll them and they're less likely to fall apart.There are many ways of rehydrating rice paper, but I just wet it quickly in water. If it's over-soaked it becomes really hard to handle. Any tough bits will quickly soften, so until you get used to wrapping these spring rolls, it may be easier to handle the rice paper while it's still stiff. If you are only wrapping a few rolls, you can just run them under the tap! Recipe by Heartful Kitchen Rei

Today, my family received some fresh shrimp from our hometown. My mother-in-law said she was tired of rice and suggested we make spring rolls instead. So here we go!

Something to throw together for a quicky, easy, but still healthy, snack! You can use any veggies (like corn or bell peppers), add different greens (aragula, mint, coriander and dill), or use different meat/s (chicken, pork, shrimp or even tofu)! Mix and match what you want! You can even make it with rice!

Whether your phở cuốn tastes great or not depends on the dipping sauce! This recipe can also be used as a dipping sauce for boiled snails. Adjusting the ratio of ingredients will change the flavor of the sauce.

I make fresh spring rolls quite often in place of a salad, but store-bought sweet chili sauces are too sweet for my son, and too spicy for my daughter. So, even though they wanted to eat lots of fresh spring rolls, they couldn't!! That's why I started making my own sweet chili sauce at home. It's easy to make, so I make it every time I need it, but it can also be stored.You can finely chop the garlic instead of grating it. It's even easier if you use the tubed type of grated garlic. The sauce will thicken too much if you overcook it. If it hardens, dilute it with a little water. Adjust the spiciness and sweetness to suit your taste! Recipe by Heartful Kitchen Rei

I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these.The shiso leaves make a big difference, so I definitely recommending including them.The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp.The last important part of the recipe is the rolling. Just try it several times to get a feel for it. For 7 rolls. Recipe by rinsora705

These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls.

Crispy fried vegetable spring rolls filled with fresh veggies and glass noodles, wrapped in a crunchy spring roll wrapper and served with a flavorful dipping sauce.

ANOTHER COMMON STREET FOOD IN ASIA WITH VARIATY OF FILLINGS OPTIONEITHER HAVE IT FRESH SPRING ROLL WHICH IS CALLED "POPIAH " OR DEEP FRIED SPRING ROLL " CHUN JUAN "

It's a good idea to purchase two bags of Spring Roll Wrapers for practice rolls or any leftover filling. Be careful not to overstuff your rolls and wrap gently but tightly.

A traditional dish for Tet and full moon days in Vietnam. During family gatherings, everyone makes this dish together, enjoying each other's company while preparing everything to offer to the ancestors. We hope for good health, well-behaved children, and prosperity. Family is like that. My grandmother taught me how to make this dish and said, "No matter where you go or what you do, never forget the taste of your homeland and how to create it. Also, never forget that you are Vietnamese." Traditional dishes are an invisible bond between generations, a connection that transcends time.

Cucumber chikuwa is a great appetizer, and I made it to be more voluminous! You can eat a lot of these spring rolls in place of a salad I stuff chikuwa with whatever I fancy to enjoy various kinds of fresh spring rolls.It's quicker to rehydrate rice paper wrappers in hot water, but they will be difficult to handle if they soften too much. So you won't fail much if you rehydrate them in water until you get used to making fresh spring rolls. If the rice paper wrapper is too hard to roll, it will soften with the moisture from the vegetables, so let them rest for a little. The rice paper wrapper will soon soften enough to roll. Recipe by Heartful Kitchen Rei

The basic recipe is a crustless quiche we have at our house that we call "western style chawanmushi" (steamed savory custard). I recently saw in a magazine a quiche using spring roll wrappers for the crust, so I transformed our family's 'western style chawanmushi' into a quiche.You can make this quiche using a real pie crust instead of the spring roll wrappers, or even without a crust.You can use pizza cheese instead of the sliced cheese. Recipe by Maecchiturbo

Here in Hungary those spring rolls that most of the chinese buffets offer are not authentic at all. They are tasty but not authentic xD so i made my almost authentic one and as a side dish i served instant thai baked noodles.

This classic Thai spring rolls recipe results in hot and crunchy rolls with a flavorful filling.A great tasting filling really is the key to spring roll success. Part of what makes that happen is the fact that the filling ingredients are stir-fried before they're rolled.This recipe is the perfect introduction for anyone who has not made spring rolls before. They're quite easy once you learn the steps and you can use pork or tofu instead of chicken. Let's cook.😊

A good friend shared this recipe and it has been my go-to recipe everytime I need my spring roll craving fixed.

Quick fresh cold shrimp salad in see through spring roll wrapper with green onion, nappa cabbage and sweet peppers on a bed of cold mung bean glass noodles. Makes great appetizers or a complete lunch for two.

If you're on a diet, this dish might be a great choice. My dad really enjoys it.

Leftover spring roll wrappers from making miang were used to wrap minced pork and stir-fried bamboo shoot filling. Easy, quick, and delightful 😋

The streets were empty today, so I decided to make some spring rolls to pass the time. Lately, staying at home has given me plenty of free time.

While following an eat-clean diet, I discovered that spring rolls are a delicious way to enjoy a meal and get plenty of fiber. Using brown rice paper instead of regular rice paper makes the rolls look more appealing and a bit healthier.