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.

Ingredients:

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.

Dipping Sauce:

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

Method:

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.