How to Assemble a Vietnamese Spring Roll - CHOW Tip





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Published on Jun 11, 2009

Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), warns against over- or understuffing Vietnamese spring rolls. And be sure to bury the pointy bean sprouts in the middle so they dont tear your rice paper. Recipe: http://www.chow.com/recipes/26079

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Spring rolls are fun and great to make at home, but there are a couple of things to keep in mind when making your spring roll. Having the prawns and the pork loin as the first ingredients helps to prevent sharper ingredients, like your bean sprouts, from puncturing the rice paper. The key with spring rolls is getting a little bit of flavors from each ingredient so you don't need a lot of quantity, which will make it difficult to roll. I always start by folding in the corners. Take from the bottom and folding over. You want to make sure that you're applying just enough pressure. If you roll your spring roll too tight it might cause the ingredients to puncture the rice paper, but you also want to make sure that you're rolling your spring roll tight enough so when you bit into the spring roll the ingredients don't just fall out.


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