Vietnamese Spring Rolls with Sweet and Sour Sauce
Category: Appetizers
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice paper | 8 sheets |
| Water | as needed |
| Zucchini | 120g |
| Carrots | 120g |
| Leek | 100g |
| Shrimp (peeled) | 250g |
| Vegetable oil | 10g |
| Soy sauce | 30g |
| Water (for sauce) | 80g |
| Rice vinegar | 120g |
| Brown sugar | 80g |
| Fresh chili | 1 |
| Tomato paste | to taste |
Instructions:
Step 1: Prepare the Sweet and Sour Sauce
Start by preparing the sweet and sour sauce that will accompany the Vietnamese spring rolls. In a small saucepan, combine rice vinegar, water, and brown sugar. Stir well and bring the mixture to a simmer over medium heat, allowing it to thicken slightly, which should take about 10 minutes. Once the sauce has reduced to a syrupy consistency, remove it from the heat and add tomato paste to taste. Stir well to incorporate. Set aside and allow it to cool slightly.
Step 2: Prepare the Vegetables
While the sauce is simmering, move on to preparing the vegetables. Wash the carrots thoroughly, peel them, and trim off the ends. Using a mandoline slicer, cut the carrots into thin slices, about 2 mm in thickness. Next, cut the carrot slices into julienne strips.
Now, take the zucchini, wash it well, and slice it to match the thickness of the carrot slices. Then, cut these zucchini slices into julienne strips as well.
For the leek, discard the green parts and any tough outer layers. Make a vertical incision to remove the inner, tender part of the leek, and cut it in half. Using the mandoline, slice the leek into thin strips.
Step 3: Cook the Filling
In a wok or large pan, heat the vegetable oil over medium heat. Add the sliced leek and sauté it for about 2 minutes until it softens and begins to become tender. Add half of the soy sauce to the wok and stir to coat the leek evenly. Then, add the julienned zucchini and cook for an additional 2-3 minutes, allowing the vegetables to become tender but still crisp.
Remove the pan from the heat and add the shrimp, tossing everything together until well combined. Set this filling mixture aside to cool slightly.
Step 4: Assemble the Spring Rolls
Now it’s time to assemble the spring rolls. Begin by soaking each sheet of rice paper in warm water for a few seconds, until it becomes soft and pliable. Lay the softened rice paper flat on a clean cutting board or countertop.
Place a generous amount of the vegetable and shrimp mixture in the center of the rice paper, leaving a border of about 1.5 cm on all sides.
Start by folding the bottom edge of the rice paper over the filling, then fold in the sides, securing the contents tightly within the wrapper. Roll the rice paper upwards from the bottom, tucking in the filling as you go, until you have a sealed spring roll. Repeat this process with the remaining rice paper sheets and filling.
Step 5: Serve
Once all the spring rolls are assembled, serve them on a platter alongside the sweet and sour sauce for dipping. These delicious, fresh Vietnamese spring rolls make for a perfect appetizer, offering a delightful balance of flavors and textures with the crisp vegetables, succulent shrimp, and tangy sauce. Enjoy!
These Vietnamese Spring Rolls with Sweet and Sour Sauce are a perfect light appetizer that offers a blend of fresh ingredients wrapped in delicate rice paper. The homemade sweet and sour sauce brings a tangy and slightly sweet contrast to the savory filling, making these spring rolls an irresistible treat for any gathering. Whether served as a starter or part of a larger meal, they are sure to be a hit at your next event or family dinner.
