In Vietnam, this Spring Rolls is called Gỏi cun,
This Vietnamese Spring Rolls is served COLD. Yeah, you heard me, not hot (no deep-fry), but cold. As all Vietnamese eat this RAW. This is a kind of traditional Vietnamese food which is wrapped in rice paper. After wrapped, she is so sexy with the see-through cover.
Hence, we are going to show you how to made simple and easy, healthy, delicious, oil-free and natural Vietnamese Spring Rolls. All you need is just 10 minutes.
6 Red Long Beans-cut into 5′ long
some Jicama cut into strip
some Jack fruit cut into strip
Fresh Lettuce finely cut into strip
some fresh Fennel sliced thinly
1 carrot shredded
Cucumber shredded or cut into strip
1 pkt Vietnamese Rice Paper
some herbs like Coriander,Thai basil, mints, etc.- Vietnamese love added lots fresh herbs.
1 tbsp agave nectar
pinch of sea salt
3 Roselle Flower finely chopped
1/2 piece lemon juice
1 tbsp Light Soy Sauce
1 red chilli chopped or sliced
1 slice ginger grated
some roasted peanuts-finely chopped
1. Dip rice paper in warm water evenly and set aside until soft (approx 10 – 20 seconds).
2.Dipping Sauce: Just add all the ingredients for dipping sauce together
3. Add desired amount of the ~long beans, cucumber, jicama, jack fruit, carrot, lettuce & herbs etc…or you can add some fresh roselle in your spring roll too.
Wrap as tightly as possible.
And there you go, Fresh Vietnamese Spring Rolls.
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