Vietnamese spring rolls

[bosco]

These were awesome and I finally perfected my peanut sauce for dipping.   I made 12 but should have made more. 

[Aussie Ora]

Love string rolls yours look pretty good

Outback Kamado Bar and Grill

[Pequod]

Have you posted this peanut sauce recipe? 

[Bruce Pearson]

Wow Bosco those look great. One of my favorite foods

[bosco]

I have not but I will gladly give it to you.

I use a 2:1 ratio of hoisin sauce to natural peanut butter.  Don't use sugar based peanut butter as it tastes off

So basically 1/4 cup of natural peanut butter and 1/2 cup of hoisin sauce

mix in 1 tbsp of seasoned rice vinegar 

and add water to get your desired thickness

then crumble some unsalted peanuts.  I don't like the salted peanuts as the hoisin sauce has enough salt 

[Paul]

Very nice! I need to venture out of the box more often and try something like this.

[dstr8]

I recently made some using whole grain-ish wrappers.   Won't be doing that again

 

[ckreef]

I have yet to locate those really thin wrappers. Will have to look harder. 

 

[MacKenzie]

Tasty looking, Bosco, you must be desperate for spring too.

[FotonDrv]

2 hours ago, dstr8 said:

I recently made some using whole grain-ish wrappers.   Won't be doing that again

 

I do believe I heard a cringe when you Posted this!

I get some very good Vietnamese food and dearly love these with hoisin and peanuts and vinegar/or lime and sriracha sauce all mixed.

 

[FotonDrv]

2 hours ago, ckreef said:

I have yet to locate those really thin wrappers. Will have to look harder. 

 

This is the latest brand she uses, but I know has used others.

 

[tony b]

Love spring rolls. Haven't done any for a long time now. At least working with rice paper is a lot easier than working with phyllo in my book! 

@dstr8 - 

[bosco]

8 hours ago, MacKenzie said:

Tasty looking, Bosco, you must be desperate for spring too.

be safe Mac, you have some crazy storms out your way

[tinyfish]

Don't those look great. I don't think you could make enough of those spring rolls.

[bosco]

I have left over of everything so I plan on making another batch for the weekend 

[FotonDrv]

Cha gio (no accent marks assigned) is the "spring roll" without rice paper wrapping.  It uses the potsticker style wraps that are grainy.  Generally they have the contents ground up before wrapping and sealing in their cocoon for frying.

Goi cuon (no accents since this machine won't do it) is the "Spring roll" that is NOT fried and always wrapped in thin rice paper wraps.  The contents have thin rice noodles as a base for the contents along with a vegetable thinly sliced, like cucumbers and carrots, and a little meat like shrimp or pork w/fat.

The Hoisin sauce based dipping sauce is one way to go and the fish sauce based dipping sauce is another.  I horrified my wife when I requested mam ruoc (again no accents!) as a base sauce.  A lot more flavor although pretty stinky

 

 

[tony b]

Yeah, fish sauce is pretty pungent stuff!

[FotonDrv]

Not as bad ss mam ruoc!

 

A place you DON NOT WANT TO BE is the sauces isle in an asian supermarket during an earthquake.  The potential for big stink is everywhere and every dog and cat in the neighborhood would be following you.

 

Edited February 16, 2017 by FotonDrv
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