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We first had “fun rolls” (Vietnamese spring rolls) at The Vietnamese restaurant in Brisbane, where they bring the ingredients to your table and you make the tasty little parcels yourself – sharing a platter with your friends and inevitably getting a good giggle out of someone’s disastrous wrapping efforts.
They’re heaps of fun (who would have thought!), healthy and really simple – basically, moistened rice paper wrapped around fresh chopped vegetables with the option of pork, prawns or whatever meat filling you fancy. Many supermarkets carry the rice papers, otherwise try a supermarket that specialises in Asian or international food. Ditto the vermicelli rice noodles.
If there’s one filling ingredient we’d specify as a “must” it’s crunchy, fresh bean sprouts.
The dipping sauce can be satay, sweet chili, or maybe something spicy made with fish and soy sauce, chili, garlic and lime juice. You really do need a dipping sauce – they’re a bit bland to eat on their own.
Prawn on sugar cane is a Vietnamese classic and our FAVOURITE fun roll filling. But that’s for another episode …
Let’s get ready to rum baba!
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Mmmmm. Yummy… and the food looks good, too.
Well, well, well…..what a truly delightful little clip…..from such humble begins have risen such true culinary gurus….
what next we ask and eagerly await for the new instalments!
Your clip was great. I too had these little rolls in a Vietnamese restaurant in Brisbane. I wantto make them for a dinner party and couldn’t quite remember all the ingredients, now I’m set and I’m sure our guests will love ‘em. Thanks a bunch.
Yummmm. One of my favourites. Also was initiated to these in a Vietnamese restaurant in Brisbane.
In addition to the vermicelli noodles and the fresh sprouts, I would also say a fundamental ingredient is fresh mint or coriander (cilantro) and plenty of it.
A tip I saw once was rolling the sheets on a moist paper towel, rather than dunking them. Helps with the disintegration problem.