Spring Rolls Gỏi Cuốn Nem Nướng Recipe
Red puffed curry rice, baby gem cucumber, lettuce, ginger, fish sauce, lime, vegetarian herbs.
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Ingredients
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Rice and Wrapper
Vegetables and Herbs
Sauce
Method
Preparation of Ingredients
Prepare the Rice
Cook the red puffed curry rice according to package instructions. Once cooked, let it cool slightly.
Chop Vegetables
Thinly slice the baby gem cucumber and ginger. Rinse the lettuce leaves and pat dry. Chop the vegetarian herbs roughly.
Assembling the Spring Rolls
Soften the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it softens, then lay it flat on a clean surface.
Fill the Wrapper
Place a lettuce leaf on the lower third of the rice paper. Add a small amount of the red puffed curry rice, followed by a few slices of cucumber, ginger, and a handful of vegetarian herbs.
Roll the Spring Roll
Fold the sides of the rice paper over the filling, then roll the bottom up tightly to form a spring roll. Repeat with the remaining wrappers and filling.
Preparing the Dipping Sauce
Mix the Sauce
In a small bowl, combine fish sauce and lime juice. Stir well to mix the flavors.
Serving
Serve the Spring Rolls
Arrange the spring rolls on a serving platter and serve with the dipping sauce on the side.