Tuesday, June 21, 2011

Vietnamese Spring Rolls

Summer weather finally has arrived in Toronto after a moderately cold winter. All those heavy winter clothes get shoved back in the closet till next year. Likewise, all those hearty winter foods get replaced by fresh and vibrant seasonal foods. For me, Vietnamese spring rolls are really representative of summer food. They are light and crisp and perfect for hot weather. You can eat them anywhere because they are portable. What really makes them is a salty, sweet, tart and complex dipping sauce. Something that's irresistible and delicious.

Slicing all the vegetables is usually the longest part of the process. Thankfully, my Nonna's meat slicer did the job nicely and created uniformly textured and sized strips of cabbage, carrot and onion. Thai basil and bean sprouts were also added.
The dipping sauce was a spicy tomato jam, made by cooking down tomatoes with onion in sesame oil, then adding fish sauce, thai basil stems (from flavour), rice vinegar, salt and sugar. The sauce simmered until it was thick and enormously flavoured.
From there I rolled out the spring rolls, adding a handful of the sliced vegetables into each rice paper roll. The rolls are really enjoyable and fun to make, albeit slightly repetitive. About 30 rolls later, I was done. In the end, these came out great. The filling was fresh, multicoloured and slightly bitter from the cabbage. The tomato jam was excellent - acidic, sweet, salty and refreshing on a hot day.

1 comment:

  1. Hey Lucas, I added you to my blogroll. Great looking summer rolls.