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Vietnamese Spring Rolls (Summer Rolls)

January 12, 2017



1 cup rice noodles
1 cup shredded lettuce
1/3 cup carrot, cut into thin strips
1/3 cup cucumber, cut into thin strips
½ lb. cooked medium or large shrimps
1 tablespoon chopped cilantro
2 tablespoons fish sauce
1 tablespoon Vietnamese hot chili sauce
1 crisp apple of your choice (Gala, Granny Smith), cut into thin strips
1 package of spring rolls rice paper

1 cup Ying’s Yum Yum Sauce





1. Cook rice noodles in hot water for 2 minutes or until they are tender. Drain and rinse in cold water, then drain well.


2. Place noodles, lettuce, carrot, cucumber, shrimps, cilantro, fish and hot chili sauces in a mixing bowl. Mix well and refrigerate for about 10 minutes.


3. Meanwhile, soak spring rolls skin in cold water for about 1 minutes or until they are soft.

4. On a flat surface, lay one spring roll skin at a time on paper towel and pat dry. Place ½ cup filling at the center close to the near corner, add two apple strips, then lift the corner over the filling and tuck it under the filling and begin to roll in, toward the center. Bring the two side corners up over the enclosed filling. Tuck the side corners under and continue rolling to the end.

Place it on a serving plate. Repeat the process with the rest.

Dip spring rolls in Ying’s Yum Yum Sauce and enjoy!

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