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Vietnamese Spring Rolls With Nuoc Cham Sauce

Richard.Blaine's picture
Spring rolls are easy to make and delicious to eat. Vietnamese spring rolls are the version of spring roll made in Vietnam and served with the traditional Nuoc Cham dipping sauce. Watch this video to learn how easy it is to make Vietnamese spring rolls.
Ingredients
  Rice paper sheets 8 (Vietnamese)
For nouc cham
  Sugar 1⁄4 Cup (4 tbs)
  Warm water 1⁄2 Cup (8 tbs)
  Fish sauce 1⁄4 Cup (4 tbs) (Vietnamese)
  White vinegar/Rice vinegar 1⁄4 Cup (4 tbs)
  Garlic cloves 5 , minced
  Thai chiles 3 (or to taste)
For filling
  Cooked chicken breast slice 1 Cup (16 tbs)
  Thai basil 1⁄2 Cup (8 tbs)
  Bean sprouts 1⁄2 Cup (8 tbs)
  Shredded carrots 1⁄2 Cup (8 tbs)
  Sliced scallions 1⁄4 Cup (4 tbs)
  Green onion 2 Tablespoon
  Shredded romaine lettuce 1⁄4 Cup (4 tbs)
  Thai chiles 4 , slices in half (thai bird chili)
  Black wood ear fungus 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. In a bowl, put together all the ingredients for Nouc Cham and whisk well to combine, set aside.

MAKING
2. In a bowl with water, dip the sheet for 5 seconds and, place it on a clean working table.
3. Arrange little bit chicken diagonally in one corner.
4. Put in layers some bean sprouts, basil, Thai chillies, carrots, scallions, romaine lettuce and ear fungus, over the chicken.
5. Bring the side corner and the shorter corner in the centre to form a envelope.
6. Roll the sheet tightly holding all the ingredients, without breaking the sheet.
7. Repeat the same to make more roll, using different combination of filling.

SERVING
8. Cut in bite size pieces or serve whole, as desired with nouc cham sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Vietnamese
Preparation Time: 
25 Minutes
Servings: 
8

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1 Comment

Linda Anderson's picture
Thanks to you, I now know about rice paper. Wonderful video, thank you.