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Home Vietnamese loempia

Vietnamese loempia

Recipes Vegetarian Side dishes Appetizers Snack

I had made raw spring rolls before, but that recipe was completely different. Caroline's version is vegetarian and is briefly pan-fried first. I did change a few things because I didn't have glass noodles at home and I'm not a big fan of Chinese cabbage. I left those two ingredients out. I also sautéed the onion and garlic first, then the mushrooms and carrot, and only added an egg at the end, instead of mixing everything beforehand and frying it for the same amount of time.

Recipe

Vietnamese spring roll

A tasty snack doesn't have to be unhealthy. These Vietnamese spring rolls are full of vegetables and aren't fried. Great as a starter, but also nice to eat on their own.

Course	Appetizer
Kitchen	Vietnamese
Servings	5-6 pieces

Preparation time

Preparation time	30 min
Total	30 min

Equipment

Cutting board
Frying pan
Knife
Bowl
Tablespoon

Ingredients

Rice paper sheets (small, about 10 cm in diameter)
Baby carrots
1 pack chestnut mushrooms
1 onion
Bunch of spring onions
1-2 cloves garlic
1 egg
Tamari or soy sauce

Vietnamese spring roll

Slice the mushrooms and 4-5 baby carrots into thin slices. Finely chop the onion and garlic.
Sauté the onion and garlic briefly in a little olive oil, then add the mushrooms and carrot. Fry until the mushrooms are slightly golden.
Meanwhile, finely slice about 3-4 spring onions.
Beat an egg and pour it over the vegetable mixture. Stir as it cooks and, when the egg is set, remove the pan from the heat.
Soak the rice papers one by one in a bowl of warm water until they are just soft enough. Lay them out and spoon some of the vegetable mixture onto each rice paper. Sprinkle some spring onion over the filling.
Fold one side of the sheet over the filling. Fold the sides in, then roll the sheet up. You now have a neat spring roll.
Repeat until the vegetable mixture is used up and serve with a small dish of Tamari, optionally with chili pepper and spring onion in it.

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The last time I rolled spring rolls from rice sheets was a while ago and I had forgotten how tricky it can be. They don't look fantastic as a result, but I can tell you they tasted really good! While I was preparing them I had my doubts because they didn't look very appealing. But these healthy Vietnamese spring rolls were delicious!

If you eat vegan you can easily leave out the egg; they don't taste any less for it. It's nice to dip the spring roll in some Tamari (gluten-free soy sauce), otherwise they can be a bit bland. You can optionally add a quarter of a red chili sliced into rings and some spring onion to the Tamari for extra flavor.

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