VA made Vietnamese Spring rolls for the entire Chew family today! Although it was her first time attempting her mother’s recipe, we are all so very proud of VA for pulling off such masterly culinary precision and resolve in not just acquiring the essential ingredients, but also grasping the unique taste of the dipping sauces. Granted that her sauces are a tad less authentically tasting than her mother’s (according to VA herself), she certainly deserved more than mere appreciation.
The necessary prep work required in order to set up a table full of ready-to-roll ingredients demanded hours of attention to details, including multiple tasting and mixing of condiments to derive at the correct consistency and taste profile of the 2 sauces she created, separate blanching of the meats, prawns and bean sprouts, julienning the vegetables, slicing the meats, and preparing the vermicelli, squeezing lemon juices, mincing garlic and chili padi, etc. I take my hat off to VA for accomplishing such a culinary feat wielding not only sheer determination, but also pure generosity and love out from the bottom of her heart. She did these for us!
It was enthralling to watch VA make the rolls for us. The above roll was the very first Vietnamese Spring roll she made for me! Quoting from her, these translucent rolls are akin to burritos. I like that 😉 I had a go at rolling a few myself, lol! Greedy me ended up with fat and bulky rolls, resulting in some of them having their rice paper torn and the ingredients falling all over my plate! ;p
Everyone had their fill, and there were leftovers enough to make 7 more spring rolls for me to bring home for J! Praise The Lord! When J tried it, he loves them so much he couldn’t stop eating! Actually me too! We finished all 7 of them in a matter of minutes! Keke!
My brother just had to tease Baby E whenever he sees her. Today, he made her wear a lettuce hat! Cute!!!
Ingredients (for 6 pax):
- 350g Pork Loin
- 300g Chicken Fillets
- 250g Pork Belly
- 500g Prawns
- Bean Sprouts
- Rice Paper
Dipping Sauce 1
- Juice from 3 Lemons
- 10 Tbs Sugar
- Water or Coconut Water
- 1 Tbs Fish Sauce
- Minced Garlic
- Sliced Chili Padi
Dipping Sauce 2
- Hoisin Sauce
- Crunchy Peanut Butter
- Broth from blanching meats
- Lemon Juice
- Minced Garlic
*Sorry for the lack of measurements! I was occupied with Baby E when VA made the 2nd dipping sauce. Will have to trial and error to suit your own taste.
- Prepare both dipping sauces by mixing all ingredients of each sauce into 2 separate bowls and set aside.
- Blanch the pork, chicken and pork belly in a pot of boiling water, large enough to cover all meats.
- Once meats are semi-cooked (changes colour from pink to whitish grey), discard blanching water, and blanch all meats in the same pot (now empty) and fill with new boiling water, to blanch them a second time.
- If there is still froth bubbling on the water surface, sieve them away and discard.
- Let meats continue to simmer till tender and fully cooked, then set aside to cool.
- Blanch the prawns, then set aside to cool.
- Julienne the cucumber.
- Blanch the bean sprouts. (If you prefer them to be crunchy, leave them raw)
- Wash the lettuce and peel off the individual leaves.
- Discard roots of cilantro and set aside the stalks with their leaves on.
- Place all ingredients in separate utensils and set them on the dining table.
- Have a large round plate filled with water to wet the rice paper.
- Pick your ingredients, place them in the centre of the moist rice paper and start rolling them up to wrap all ingredients within the rice paper.
- Dip into your preferred dipping sauce and enjoy!
- You may mix the 2 dipping sauces for a unique taste.
- If rice paper starts to stick onto your plate, smear it with more water to wet it to make it pliable again.
- Use any other vegetables that you like. VA could only find the above types in the market near my parents’ place. So, be creative and have a variety!