Let's Roll!

Though I was in Vietnam for work, I was lucky enough to visit Ha Long Bay for my first weekend. How could I be so close to one of the newly announced natural world wonders and not see it?

While there are plenty of pictures of the actual scenery coming soon, I first wanted to share a delicious recipe for fresh spring rolls. We got to assemble and enjoy these on the roof deck of our boat, while soaking in the incredible sunset sweeping over the bay. It was a surreal experience and these tasty rolls made it all the better!

FRESH SPRING ROLLS

The original recipe has been adapted for vegetarian sensibilities :-) I haven't specified exact measurements since the original recipe is all in grams, but exact measurements aren't particularly needed here!

Ingredients:
Spring Rolls
- Cooked rice vermicelli noodles
- Omelette, sliced into thin ribbons
- Fresh mint and coriander, leaves only
- Fresh ginger, thinly sliced
- Fresh lettuce, torn
- Toasted sesame seeds
- Thinly sliced chili pepper (optional)
- Rice paper

1. Place an individual sheet of rice paper onto a plate and lightly brush the entire surface with water (only one side of the sheet)
2. Spread a thin layer of noodles across the diameter of the rice paper. Repeat with the omelette ribbons.
3. Layer the torn lettuce and herbs on top. Sprinkle with the ginger, sesame seeds and, if you like, sliced chili.
4. Carefully wrap one end of the rice paper around the fillings, and then slowly roll towards the open end of the rice paper. You can leave the ends open or tuck them in like a burrito.

Dipping Sauce
- Water
- Sugar, to taste
- Garlic, minced
- Lemon juice, to taste
- Minced mint and coriander
- Rice vinegar, to taste
- Sesame oil

1. Combine the minced garlic, herbs, lemon juice, dash of rice vinegar and sugar in a small dish, and add sesame oil and water to taste. This was adapted from using fish sauce - if you prefer fish sauce, the ratio is 1 part fish sauce to 5 parts water.

Some variations I'm dying to try include using curried tofu instead of egg and making a spicy peanut dipping sauce. To me, the fresh herbs and ginger are key, but really the possibilities are endless!