Vietnamese rolls with sweet and sour sauce

Name: Vietnamese rolls with sweet and sour sauce
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8
Ingredients: Edible rice paper 8 fogli; Water (to rehydrate) to taste; Zucchini 1 cup; Carrots ½ cup; Leeks 1.1 cups; Shrimps (to be shelled) 8.8 oz; Vegetable oil 0.7 tbsp; Soy sauce 2 tbsp; Water &frac13; cup; Rice vinegar ½ cup; Brown sugar &frac13; cup; Fresh chili pepper 1; Tomato paste to taste

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Lactose Free

Difficulty: Easy
Prep time: 40 min
Cook time: 15 min
Makes: 8 pieces
Cost: Average

PRESENTATION

Discover the colorful flavors of Vietnamese spring rolls—a light and refreshing snack that's a staple in Vietnamese cuisine. These rolls, also known as fresh spring rolls or gỏi cuốn, are perfect for those looking for a healthier option. And you know what? Wrapped in rice paper, they've got this soft, slightly chewy texture that’s way different from the crispy Chinese spring rolls. Inside, you'll find a tasty mix of crunchy vegetables like carrots and lettuce, quickly sautéed to keep their tender bite. Oh, and a few shrimp are usually tossed in at the end, keeping everything moist and bursting with fresh flavor. A touch of soy sauce gives the filling a savory kick. Honestly, it complements the tender veggies so perfectly.

But here's the thing—what really sets Vietnamese spring rolls apart is the sweet and sour dipping sauce. This isn't your ordinary bottled stuff—it's a homemade blend of brown sugar, rice vinegar, and chili, giving it that unique tangy and sweet flavor that's typical of authentic Vietnamese appetizers. These rolls are versatile, too. Pretty much. You might find variations like Yakitori rolls or even chicken and veggie ones, each offering a new twist. Compared to other summer rolls, these are slightly smaller. Super handy for parties or just a light snack. Vietnamese cuisine is all about balance, and that's super evident here with the fresh, almost juicy rolls paired with that zippy sauce.

If you're curious about traditional Vietnamese recipes, these rolls are a fantastic way to explore without feeling weighed down. They're ideal as an appetizer or a quick lunch, offering plenty of room to get creative with your fillings. Seriously, whether you are hosting friends or just want a taste of Vietnam, these rolls will impress with their blend of freshness and flavorful simplicity. Can't go wrong with these.

INGREDIENTS

Ingredients for 8 rolls: Edible rice paper 8 fogli; Water to taste - (to rehydrate)

For the filling: Zucchini 1 cup (120 g); Carrots ½ cup (120 g); Leeks 1.1 cups (100 g); Shrimps 8.8 oz (250 g) - (to be shelled); Vegetable oil 0.7 tbsp (10 g); Soy sauce 2 tbsp (30 g)

For the sweet and sour sauce: Water ⅓ cup (80 g); Rice vinegar ½ cup (120 g); Brown sugar ⅓ cup (80 g); Fresh chili pepper 1; Tomato paste to taste

Preparation

How to prepare Vietnamese rolls with sweet and sour sauce

To make the Vietnamese rolls, start by preparing the accompanying sweet and sour sauce. In a saucepan, pour the rice vinegar, water 1, brown sugar 2, and coarsely chopped chili pepper 3.

Let it thicken over low heat, stirring often 4, for about 10 minutes. Then add the tomato paste with the heat off 5 and mix well. Let your sauce rest for a few minutes before pouring it into a small bowl 6.

Once the sauce is prepared, focus on preparing the vegetables. Wash the carrots well, peel, and trim them. Using a mandoline, cut slices about 1/8 inch (2 mm) thick 7. Cut them into julienne strips 8 and then in half again 9.

Also, wash the zucchini well and, using the mandoline, cut slices of the same thickness as the carrots (1/8 inch) 10. Cut these slices into julienne strips 11 and then again in half 12.

Take the leek, remove the greener parts and leaves, and make a vertical incision to take only the central part, then cut it in half 13. Pass this through the mandoline as well 14 and cut the leek strips in half again 15.

Clean the shrimp by removing the head 16, shell 17, and internal intestine. Place them on a cutting board and coarsely chop them 18 with a knife.

In a wok, heat the vegetable oil and add the leek 19 and carrots 20. Let them soften for a couple of minutes and add about half of the soy sauce 21.

At this point, also add the zucchini 22 and season with the remaining soy sauce 23. Cook everything for another 2-3 minutes, turn off the heat, add the shrimp 24, and mix everything.

Rehydrate the rice paper sheets in water 25, place them on a cutting board, and fill them with the filling, leaving an outer edge of about 1/2 inch 26. Fold the longer side of the rice paper sheet over the filling 27.

At this point, also fold the outer edges inward (28-29) and start rolling the roll from the bottom 30.

Roll all the way to the end 31 to perfectly seal your rolls 32. Repeat this operation for the other rice paper sheets until the filling is used up. Serve your Vietnamese rolls with the sweet and sour sauce 33.

Storage

Consume the Vietnamese rolls with sweet and sour sauce as soon as they are prepared. Alternatively, you can prepare the filling and store it for up to one day in the refrigerator, assembling the rolls when needed. Freezing is not recommended. The sweet and sour sauce, if kept vacuum-sealed, can be stored for 1 week.

For the translation of some texts, artificial intelligence tools may have been used.