How to make Vietnamese fresh spring rolls

Fun instruction video on how to make fresh Vietnamese spring rolls by Mai, with the help of friends at TIEC, Odaiba, Tokyo, Japan


Simple fresh spring rolls (nem cuon/ goi cuon):

1. Preparation:

Boil pork and slice into rectangular pieces
If you don't have fresh rice noodles - Boil white rice noodles, rinse with cold water and drain (a special
technique I sometimes use for noodles that got soaking wet is to put
it in front of a fan or microwave for a few seconds to dry)
Boil shrimps and peel, cut in half if needed
Fry eggs into very thin layers and then cut into small strips
Wash lettuce and cilantro
Chive - wash and cut into lengths of 1 spring roll
Cucumber - wash and cut into lengths of 1 spring roll

2. Wrap using rice paper - dip rice paper into hot water to soften,
put a bit of each in each roll (a little bit of noodle, 1 slice of
pork, 1 shrimp, a bit of lettuce, cilantro, eggs, chive, cucumber).
Roll and fold on 2 sides, try to make it firm, round, fully covered
with no breakages (but not too big or too skinny!)

3. Serve with either fish sauce mix ( a quite complicated recipe
involving water, garlic, vinegar, sugar, fish sauce and
requiring the exact proportion) or peanut sauce mixed with hoisin
sauce.


Enjoy!