Sunday, July 11, 2010

Vietnamese prawn rolls

Vietnamese prawn rolls

Hello hello!! I hope you've all missed me very much, as much as I have missed blogging about my kitchen actions. This time I've been feeding myself with the very carb-conscious version of Vietnamese prawn rolls, omitting the vermicelli (which is already very healthy and low in fat) and substituting it with salads, tonnes of it! You don't only get the crunch from the bits and pieces of the dressing, the leaves, cucumber and carrots, but also prawns. You can use either freshly peeled prawns or like me, you could use frozen prawns which is of course very versatile and easy to source. This dish is super healthy and gives you a wholesome punch of goodness and it's so easy to make!

Lime juice as part of the awesome dressing

First and foremost, the soul of the dish is in the dressing. I promise you, this dressing is so delicious you're going to want to have it with anything and everything! I have in fact trialed this dish on my friends and I'm really glad to report that they devoured it. I'm not sure how close my recipe is to the authentic Vietnamese dressings but please if you have suggestions, I would be so happy if you could share it with me. Have a look at my recipe below! :)


For the Midnight Bakery's Vietnamese prawn roll dressing, you'll need:
  • 2 cloves of garlic, minced
  • 1 small shallots, finely chopped
  • the roots of a bunch of coriander, wash it clean, bash it and chop finely
  • 1 teaspoon of sugar (even better if you have palm sugar)
  • the juice of 1 small lime
  • 1/4 cup of fish sauce
  • 2 bird eye chilli (chilli padi/cabe rawit)
  • 2 tablespoons of peanuts, roasted and ground
Mix all ingredients in a small bowl. If you don't have a mortar and pestle to ground the peanuts, fret not. What I do is put the peanuts in the cup and crush it with the end of the rolling pin.
Easy and fun to assemble

For the Midnight Bakery's Vietnamese prawn roll, you'll need:

  • rice paper (available in supermarkets or Asian grocers)
  • prawns, boiled
  • cucumber, julienned
  • carrots, seeds (middle bit) discarded and julienned
  • mint
  • coriander
  • loose salad leaves
Alright, once you have everything on hand, you're well to the fun bits, assembling! Get a big bowl and fill it half with boiling water and half cool water. Test that it is not too hot that it'd burn your hand. A good rule for this is that if you can keep your index finger in there for 30 seconds comfortably, it's good to go. Next, take 1 rice paper sheet and dunk it in the warm water until it's all soft. Take it out and lay it on a plate, try to smooth it out as much as you can and avoid it folding over on itself.

Now, you can go nuts on laying your fillings on one part of the rice paper as illustrated above. Lay the prawns, salads, mint and coriander leaves, top it up with carrots and cucumber. Fold over the top bit of the rice paper and the sides. Then holding the roll with both hands, roll it as tightly as you can. Don't worry if it doesn't look too fantastic. It's the taste that matters and with practice, your rolls will look more and more attractive.

Serving/eating suggestion:
Take a small bite off the top, then top with a teaspoon of the dressing, take a bite, add dressing, take a bite, and so on until you bit your own fingers. Enjoy!


Yoco said...

hey Ernie!

I'm a big fan of vietnamese rice paper roll, and I learnt another type of sauce from a Vietnamese frd while I was in Melbie. According to him, this is his mom's recipe... kinda different as I think urs is more refreshing & light...(and easier to make!)

anyway, here's what I learnt:

Chopped garlic
crunchy peanut butter
Hoi Sin sauce (seafood sauce from Lee Kum Kee)

1. use a bit of oil to fry the garlic
2. add in the sauce & add equal amt of water, mix well
3. simmer until the sauce thickens again, off the heat
4. stir in the peanut butter

I usually spread a bit of the sauce while I lay the fillings, then wrap them & bring it to work. So there's no need to have another container for the sauce.

I'm gonna try ur recipe soon!!

p.s. miss u lots!!

XY said...

Good job! I start to think very hard on where I can find a vietnamese restaurant in my city~ kind of missing sydney now~ :P

Ernie Yulyaningsih said...

Hey Yoco!! Good idea on putting the sauce in the roll itself and I like your recipe for the dressing which is quite similar to the dressing recipe suggested by my Vietnamese friend, Bich. It sounds like it is thick and won't seep out of the rolls unlike mine. I might make some more tonight and bring some for lunch tomorrow. :D

Hi Conan,
I'm sure you'll find lots of really nice Vietnamese eateries in Melbourne. We'll (the lunchtime gang) invade your new city sometime and will want to be fed when we're all there. :D

Yoco said...

Yah, it's thicker and u can actually control the thickness depending on how long u simmer it.
I'll try to make urs as I like those Thai & Vietnamese sauce, spicy & sourish kind.. .hehe

If you're in Melbourne, go to Richmond (quite easy to go by tram from CBD) or Footscray, these are the suburbs where lots of Vietnamese restaurants are located, very authentic! let me know if u need any recommendation. btw, there's a very nice Thai restaurant "Ying Thai 2" along Lygon Street (the Italian street, go & try if u like authentic Thai food!


Anonymous said...

This looks lovely!
I'm going to try this as soon as I translated the ingriedients to Dutch! XD