I love having a house full of people! Cooking for my friends and family gives me huge pleasure. I like to cook tapas because I have more freedom to use my creativity and play around. And of course, it allows me to cook several dishes and have a table full of food.
As I have lived in Asia for two great parts of my life, I have a certain tendency to try Asian-inspired dishes. Whether through sauces and seasonings of this region or by trying to reproduce some dishes in my own terms.
Today’s recipe is Vietnamese spring rolls. Well, the recipe was completely invented, with the ingredients I had at hand here at home. But the inspiration comes all from Vietnam.
Vietnamese Spring Rolls (9 rolls):
- 18 rice sheets
- 1 carrot
- 1/2 zucchini
- 1/2 cucumber
- 1/4 Chinese cabbage
- A pinch of mint
- A pinch of sesame seeds
- Soy sauce
- Peanut butter
- Begin by chopping the carrots, the zucchini, and the cucumber into sticks.
- Wash the Chinese cabbage well and cut it into strips.
- Put the Chinese cabbage in a frying pan with olive oil, for 2 or 3 minutes.
- Put hot water on a tray.
- Dip one rice sheet in hot water until it is soft.
- Extend the rice sheet and place some carrots, zucchini, and cucumber there.
- Now add some Chinese cabbage.
- Stir in some mint leaves.
- Roll it like a little “wrap”.
- Place another rice sheet in the tray with hot water so that it softens.
- Wrap the rice sheet around the roll that was previously made.
- Repeat the process until the rice papers are gone.
- Place the spring rolls on a plate and place the sesame seeds on top.
- Serve with soy sauce and peanut butter to taste.
Suggestion: Try to eat with chopsticks, it tastes much better! The rice papers can be easily found at asian supermarkets.
