My friend recently started a Gourmet Club, where once a month a group of us meet up at someone’s house and have a potluck style dinner party always with a new theme.
Our first dinner was this past Sunday and the theme was Taste of Thai (pictures to come). I decided to make these delicious fresh rolls, or vietnamese spring rolls, and a mango sorbet for dessert!
Fresh rolls are easy and fun to make, but slightly time-consuming. I’m a very meticulous person so it took me a good two hours just to roll these wraps, but the final product made up for all the hard work. Here is my recipe for these wraps:
- 1/2 cucumber
- 1 mango
- 2 carrots
- 1 avocado
- fresh cilantro
- fresh mint leaves
- 1 package rice vermicelli noodles
- about 24 rice paper wraps
- Juliennethe cucumber, mango, carrots, and avocado so they are all about an even length (2-3 inches long)
- Finely chop cilantro
- Prepare rice vermicelli noodles as per package instructions, or place noodles in hot water (180°F) for about 5-6 minutes then quickly drain water and place noodles under cold running water until completely cooled
- Set up your rolling station with all your veggies, herbs, noodles, wraps, and a cutting board, shallow wide bowl with hot water and towel
- Soak one wrapper at a time in hot water until flexible, dry off on towel, and place on cutting board
- Add all ingredients set off to one side, roll one side of wrapper over ingredients, then fold in both sides, then continue rolling (see pictures for this step)
- Let wraps sit under damp towel to prevent from drying out
- Makes about 24 wraps
- Eat and enjoy!