Vietnamese-style Spring Rolls

"Vietnamese spring rolls" are an appealing dish with their refreshing taste and vibrant appearance. Fresh vegetables, herbs, and ingredients like shrimp or chicken are wrapped in transparent rice paper. The texture is light, yet the aroma of the herbs and the flavors of the ingredients fill your mouth. The special Vietnamese-style sauce balances a refreshing sourness with just the right amount of sweetness, enhancing the harmony with the spring rolls. Easy to eat, they are perfect as a snack or appetizer. This colorful dish stimulates the appetite and brings a pleasant sense of satisfaction. It's a healthy and delicious choice perfect for the warmer seasons.

1. I made Vietnamese spring rolls for the first time, imagining the taste as I went along...



2. I don't have photos of the cooking process. Slice the ingredients thinly.



3. I made bulgogi with just the beef. I stir-fried it with a sauce (soy sauce, sugar, grated garlic, pepper, ground sesame seeds, sesame oil).



4. Bean sprouts are also eaten raw.



5. For the beef, just boil it as is. Use the broth when making pho. If you find raw mushrooms difficult to eat, quickly stir-fry them in salad oil.



6. For the sauce: 1 part fish sauce + 2 parts pineapple juice + 1 part sugar water + spicy green chili + lemon vinegar.



7. If you don't have fish sauce, anchovy fish sauce is fine. If it's not to your liking, wasabi soy sauce or mustard soy sauce can also work. For the sauce: 1 tablespoon each of mustard, sugar, vinegar, and lemon juice, 4 tablespoons of pineapple juice, 1 teaspoon of soy sauce, a pinch of grated garlic, and a pinch of salt. Now, let's eat! Dip the rice paper in hot water to soften it, then wrap your preferred ingredients and dip it in the sauce.



8. Like this



9. Wrap both sides



10. And finish. The Vietnamese fresh spring rolls are complete.