Sunday, March 17, 2013

Vietnamese Spring Rolls

First things first! As you may have heard, Google Reader is ending its services on July 1, 2013. They're reasoning is that it has declined in popularity and the company would also like to focus on fewer things. So, follow me on my Bloglovin' account that I've just created! You'll see the white and blue on your right side.

Anyways, I'm way too excited for spring. I've already hung up my dresses and summer/spring tops and stuffed away my sweaters. As March progresses, I'll find out college admissions decisions, go on spring vacation (hopefully!), and then in April, go on a trip to a rural village in Yunnan, China. And then there are AP tests...

I've been waiting for the longest time to make these spring rolls.

The mango gives it a slight twang, while the sauce spices it up. The best part for me, is the big bunch of spinach.

However, when it comes to eating veggies these days, I've been more cautious about the tap water because of the whole pig circumstance here in Shanghai. Ew x10000! Think happy thoughts!

Since I already have lots of Asian ingredients at my house, I figured this would be perfect to make :)

And now, here's how we do it:

Recipe for Spring Rolls: Makes 5
  • 10 pieces of cooked shrimp, deveined
  • 1/3 cup of carrots, cut julienne style
  • 1/3 cup of thin cucumber sticks
  • 1/2 of cooked spinach, liquids squeezed out
  • 1/4 cup of mango/papaya pieces cut into vertical strips
  • small handful of rice vermicelli
  • 5 spring roll rice wraps
  • 4 TBSP minced parsley
Directions for Spring Roll:
  1. Fill a soup plate with lukewarm water. For each rice roll wrap, dip in the water until it becomes soft. Place the soft wrap onto a towel to slightly dry it off. Do this, then continue to make the roll.
  2. In the center of the wrap, place a bit of each: spinach, carrots, cucumbers, mango/papaya, vermicelli, and parsley. Add two pieces of shrimp to each.
  3. To wrap up the rice wrap, fold 1/3 of it along the long edge of the ingredients. Fold up the left and right ends of the wrap. Then, roll along the long edge until you reach the last bit of the rice wrap. 
  4. Repeat from step one. I find it easier to make the rolls one at a time.

Recipe for Chili Sauce: Adapted from All Recipes
  •  2 TBSP lime juice
  • 2 tsp chili powder
  • 1-2 tsp honey, depending on taste
  • dash of salt 
Directions for Chili Sauce:
  1. Add all ingredients to a small bowl. Whisk until thoroughly mixed. This dipping sauce is very versatile. Feel free to experiment and find your favorite ratios. 

Question of the Day:
What's your go-to favorite breakfast?
     Mine is Banana Bread oatmeal. My vice principal once said something along the lines of, "Banana bread. You never want it when you don't have it, but when you see it, you always want more." Apparently, Banana Bread is his rap name.

I'd love to hear your responses!


  1. Looks very tasty! I wish I can make these, I have to try!:)

    1. Thanks! I'd love to know what you think of them :)

  2. nice presentation, nice photos:)

  3. Looks amazing! I love spring rolls.
    :) Liz @

  4. I love shrimp, Your dish looks wonderful. You can help yourself to one? Beautiful photos.
    My blog

  5. This looks fantastic Grace!!! I'm soo hungry! The photos are stunning! (: xx

  6. That food looks unreal!
    hope we could follow one another


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