Vietnamese Veg Rolls Recipe:
Fresh Vietnamese style rolls with a tangy dipping sauce.
It was a pleasant bout of freshness as I bit into these neatly wrapped parcels. It isn’t very often that an absolutely simple dish sweeps you off your feet with its clean, defined and refreshing flavours. It was certainly a welcome change from the entire festive fetish for rich food. It’s in fact quiet fascinating to observe how Vietnamese food has found its way into Indian culinary concourses lately, but that’s should be no surprise for the cuisine is a perfect answer to our quest for eating fresh, light food that relies on fresh herbs, uses minimal oil and yet delivers recipes packed with piquant flavours. Not to forget the visual appeal of the vibrant fresh ingredients used in their recipes that makes them an irresistible eye-candy too.
I made these quick rolls or ‘Goi cuon’ (as called in Vietnamese) for lunch using the fresh veggies in stock, while adding some tofu or chicken or fish would be great, an authentic recipe may even call for it but trust me I did not miss the protein in my bite. So I’d leave it on you, if you’d like to add meat or tofu please be my guest. As a matter of fact you may choose to try my earlier versions of the rice paper wraps (click here for the one with chicken and here with tofu).
