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Slurp the blues away: Ravinder Bhogal’s recipes for winter noodle soup-stews

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Heaven in a bowl: sweet-and-sour peanut with pasta, Burmese noodle soup with coconut, noodles and myriad garnishes, and an easy and flavourful dumpling soup

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Simon Auscher on Instagram: "RADIS BEURRE

Variétés de Radis
Blueameat
Redmeat
Greenmeat
Radis blanc

250gr de beurre fondu
1 branche de thym
1 pincée de sel
1 cas de persil haché

Tranche les radis en rondelles, 

Fais fondre le beurre avec sel et thym, puis ajoute le persil hors du feu.

Prépare toi un plat recouvert de film alimentaire ou papier cuisson,

Monte couche par couche pour avoir un bloc d'un bon centimètre.

Laissez prendre au réfrigérateur avant de trancher.

Dépose sur du pain de mie japonais tranché."

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17K likes, 237 comments - simonauscher on December 24, 2025: "RADIS BEURRE

Variétés de Radis
Blueameat
Redmeat
Greenmeat
Radis blanc

250gr de beurre fondu
1 branche de thym
1 pincée de sel
1 cas de persil haché

Tranche les radis en rondelles, 

Fais fondre le beurre avec sel et thym, puis ajoute le persil hors du feu.

Prépare toi un plat recouvert de film alimentaire ou papier cuisson,

Monte couche par couche pour avoir un bloc d'un bon centimètre.

Laissez prendre au réfrigérateur avant de trancher.

Dépose sur du pain de mie japonais tranché.". 

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Nigel Slater’s recipes for aubergines with tomato and yoghurt, and rhubarb, honey and sweet crumbs

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Spiced aubergine and sweet rhubarb are two superb warming delicacies of the winter season

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An easy weeknight dinner, with enough for a lunchbox the next day, too. Chickpeas, halloumi and pomegranate are always a winning combination and were a constant on my summer table, but you'll add plant points and an autumnal touch with the lovely, baharat-spiced cauliflower and hearty, lemon-spiked bulgur wheat base.

Spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur

If you don't have baharat, substitute with ras el hanout or a few generous tablespoons of rose harissa instead.

1 medium cauliflower, cut into medium florets, plus any young leaves
400g tinned or jarred chickpeas, drained and rinsed
1 red onion, peeled and cut into eight
250g halloumi, cut into 2cm chunks
2 garlic cloves, peeled and finely grated
2 tbsp olive oil
2 heaped tsp baharat
1 tsp sea salt flakes
½ tsp caster sugar (optional)
200g bulgur wheat
400ml hot vegetable stock
Juice and finely grated zest of 1 lemon, plus 2 strips lemon zest
2 tbsp extra-virgin olive oil
Seeds of ½ pomegranate
15g fresh mint, leaves picked

Heat the oven to 200C (180C fan)/390F/gas 6. Tip the cauliflower, cauliflower leaves, chickpeas, onion and halloumi into a large roasting tin, then mix in the garlic, olive oil, baharat, salt and sugar, if using. Transfer to the oven and roast for 25 minutes.

Try this recipe and many more on the new Feast app: scan or click here for your free trial.

Meanwhile, tip the bulgur wheat into a medium roasting tin, top with the hot stock and strips of lemon zest, and cover tightly with foil. When there are 15 minutes left on the cauliflower, pop the bulgur wheat on a lower shelf in the oven.

Mix the lemon juice and grated lemon zest with the extra-virgin olive oil, then stir half of this through the bulgur wheat and drizzle the rest over the cauliflower.

Taste and add a little sea salt, if needed, then scatter the pomegranate and mint over the cauliflower, and serve with the bulgur wheat.

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Rukmini Iyer's quick and easy recipe for spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur

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A weeknight traybake that's full of lemony, spicy vim

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Beet and orange chaat, boozy fruit topping: Yotam Ottolenghi’s recipes for festive snacks

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Something new to snack on for Thanksgiving, at Christmas – or just for everyday munching: beetroot and orange chaat with mini poppadoms, and a fruit and nut topping for cheese, dessert or gifting

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Meera Sodha’s vegan recipe for chopped salad with chickpeas, Tenderstem and miso | The new vegan

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Chopped salad offers a festival of textures and flavours all in the one mouthful

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Camille on Instagram: "Tarte tatin au chou rouge & fromage frais 

Ingrédients : 
- 1 pâte feuilletée 
- 1/4 de chou rouge 
- 2 cas d’huile d’olive 
- 2 cas de vinaigre balsamique 
- 2 cas de sirop d’érable 
- Du fromage frais 
- De l’aneth 
- Des noix de pécan (ou autre noix)

Étapes : 
- Prechauffez le four à 180 degrés. Découpez le chou rouge en tranches assez fines en veillant à ce qu’il ne se décompose pas trop. 
- Sur une plaque recouverte de papier cuisson tracez la forme de votre pâte feuilletée. 
- Ajoutez dans cette zone l’huile d’olive, le vinaigre et le sirop d’érable et mélangez. Assaisonnez de sel et de poivre. 
- Repartissez le chou rouge sur toute la surface. Salez et poivrez. 
- Ajoutez la pâte feuilletée sur le dessus, retirez le papier cuisson et scellez les bords à l’aide de vos doigts ou d’une fourchette. 
- Piquez la pâte puis enfournez pendant environ 30 minutes à 180 degrés. 
- A la sortie du four retournez la tarte et enlevez délicatement le papier cuisson. 
- Ajoutez quelques cuillères de fromage frais, le zeste d’un citron, des noix de pécan et quelques brins d’aneth. C’est prêt ! 

#tartefine #tartetatin #chourouge #veggiefood #veggie #recettevegetarienne #recette #cuisine #cuisinemaison #healthyfood"

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20K likes, 197 comments - les_tips_de_cam on November 3, 2024: "Tarte tatin au chou rouge & fromage frais 

Ingrédients : 
- 1 pâte feuilletée 
- 1/4 de chou rouge 
- 2 cas d’huile d’olive 
- 2 cas de vinaigre balsamique 
- 2 cas de sirop d’érable 
- Du fromage frais 
- De l’aneth 
- Des noix de pécan (ou autre noix)

Étapes : 
- Prechauffez le four à 180 degrés. Découpez le chou rouge en tranches assez fines en veillant à ce qu’il ne se décompose pas trop. 
- Sur une plaque recouverte de papier cuisson tracez la forme de votre pâte feuilletée. 
- Ajoutez dans cette zone l’huile d’olive, le vinaigre et le sirop d’érable et mélangez. Assaisonnez de sel et de poivre. 
- Repartissez le chou rouge sur toute la surface. Salez et poivrez. 
- Ajoutez la pâte feuilletée sur le dessus, retirez le papier cuisson et scellez les bords à l’aide de vos doigts ou d’une fourchette. 
- Piquez la pâte puis enfournez pendant environ 30 minutes à 180 degrés. 
- A la sortie du four retournez la tarte et enlevez délicatement le papier cuisson. 
- Ajoutez quelques cuillères de fromage frais, le zeste d’un citron, des noix de pécan et quelques brins d’aneth. C’est prêt ! 

#tartefine #tartetatin #chourouge #veggiefood #veggie #recettevegetarienne #recette #cuisine #cuisinemaison #healthyfood". 

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A post shared by Camille (@les_tips_de_cam)

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Melek Erdal’s figs in pomegranate molasses and tahini nut crumble – recipe

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A spicy orangey cream, coating a fig, apple and pomegranate compote, topped with a distinctive nut crumble

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Gepubliceerd op 4 oktober 2024 Leestijd
3 minuten

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Minestrone, om mijn diepgewortelde liefde voor goedgevulde maaltijdsoepen te tonen

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Janneke kookt: Hét recept voor minestrone bestaat niet, dus maak ’m zoals je wilt, schrijft Janneke Vreugdenhil. Maar vergeet niet de Parmezaankorsten, dat zijn umamibommetjes.

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This cake is a true revelation; it uses dried filo sheets to create a moreish texture. I first tasted it on holiday in Cyprus, and sought tips and tricks from the pastry chef at the hotel I was staying in. Back home, I consulted Georgina Hayden, who told me that it's one of her favourite cakes of all time. She uses whole oranges, but here I've used a simple, orange-scented batter that requires only one bowl. It's quick, rewarding and delicious - you'll keep going back for more.

Portokalopita

There are two ways to dry the filo. To air-dry it, lay out the pastry sheets on a countertop and leave for a few hours, until they are completely dry and crisp. Alternatively, heat the oven to 150C (130C fan)/300F/gas 2, put the filo sheets in batches on a baking tray, and bake for five to 10 minutes, until dry and crisp, but not coloured. Remove, leave to cool, then break into small pieces - be careful, because the hardened pastry can be sharp. Turn up the oven to 195C (175C fan)/380F/gas 5½.

Grease and line a 20cm springform cake tin and put it on a lined baking tray with a lipped edge, to catch any spills. In a large bowl, whisk the eggs, caster sugar, double cream, orange zest and juice, then beat in the bicarb, baking powder and melted butter. Stir in the broken filo pieces until well combined.

Try this recipe and many more on the new Feast app: scan or click here for your free trial.

Pour the mixture into the lined tin, then bake for 45 minutes to an hour, until the top is golden and the cake is set and not jiggly. Take the tray out of the oven and leave the cake on there to cool slightly in the tin.

Meanwhile, make the syrup. Put the orange and lemon juice and the caster sugar in a saucepan, bring to a simmer on a medium heat, cook for three to four minutes, then take off the heat.

Once the cake has cooled slightly, use a skewer or fork to poke holes all over the surface, then pour the warm syrup over the top. Leave to cool to room temperature, then refrigerate the cake in its tin overnight.

The next day, take the cake out of the fridge, unclip from the tin, slice and serve.

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Ravneet Gill's recipe for portokalopita | The sweet spot

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You'll keep coming back for this orangey Greek favourite

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What makes a midweek meal a midweek meal? The term implies that bandwidth is fairly low, so something pretty straightforward is called for. Anything that takes longer than half an hour to make is out of the question for most people, and no one wants to spend ages on the washing-up. That's why one-pan dishes are so popular, and why ingredients that hit our midweek comfort needs - pasta or cheese, say - feature so often. At the same time, however, midweek meals aren't just about instant carbs and melted cheese. More often than not, in fact, much depends on what sort of week you're having. (Spoiler alert: these dishes work very well at weekends, too.)

Butternut squash 'carbonara' with crisp garlic (pictured top)

This is a long way from a traditional carbonara, I know, but it's very much inspired by the original, so I'm sticking to the name. The key here is to manage the temperature of the pasta when you stir in the eggs and cheese. If it's too hot, you'll get scrambled eggs, so leave the pasta to cool for a minute before the enthusiastic stirring begins.

Fine sea salt
125ml olive oil
4 garlic cloves, peeled and finely sliced
20g fresh oregano leaves
1 small butternut squash, peeled, pith and seeds removed and discarded, flesh cut into 2cm pieces (630g net weight)
1 tsp freshly ground black pepper
350g conchiglie, or similar pasta
80g parmesan, finely grated
3 eggs, beaten

Bring a large pot of salted water to a boil. Meanwhile, put the oil in a large saute pan on a medium-high heat. Once the oil is hot, add the garlic and oregano, and fry for two minutes, just until the garlic starts to turn golden. Using a slotted spoon, carefully lift out the garlic and oregano and transfer to a small bowl, leaving the oil in the pan.

Turn up the heat under the pan to high, add the chunks of squash, three-quarters of a teaspoon of salt and the black pepper, and cook, stirring occasionally, for 15 minutes, until the squash is soft and golden brown.

Try this recipe and many more on the new Feast app: scan or click here for your free trial.

Drop the pasta into the boiling water and cook for eight minutes. Drain the pasta, reserving about 200ml of the cooking water, then put the pasta in the squash pan. Cook, stirring often, for two minutes, then take off the heat and leave for a minute: you don't want the pasta to be piping hot.

Mix the cheese, eggs and three tablespoons of the reserved pasta water in a large bowl; keep the remaining pasta water. Tip the pasta and squash mix into the egg bowl and stir for two minutes, until the pasta is evenly coated in the sauce; if need be, add more pasta water a tablespoon at a time until the sauce turns smooth and silky. Divide between shallow bowls, sprinkle the fried oregano and garlic mixture on top, and serve immediately.

Kimchi soup with braised tofu

Yotam Ottolenghi's kimchi soup with braised tofu.

This is light, comforting and makes a great standalone soup, but if you want to give it more heft, serve with some fluffy white rice on the side. Play around with the ingredients, too, and use up whatever you have around, be that seasonal greens or different kinds of tofu or mushrooms.

1 tbsp sesame oil
2 tbsp gochujang
1 tsp caster sugar
3 spring onions, thinly sliced at an angle (70g)
2cm piece fresh ginger, peeled and cut into thin matchsticks (15g)
160g kimchi - we used Ajumma Republic's
1 litre chicken (or vegetable) stock
30g dry shiitake mushrooms
450g (ie, 2 x 225g tins) braised tofu, drained - we used Marigold
2 tbsp rice-wine vinegar
200g beansprouts
Fine sea salt
25g coriander leaves, roughly chopped

Put the first five ingredients in a large saucepan and set it over a medium heat. Fry, stirring occasionally, for about five minutes, until the vegetables soften, then stir in the kimchi, stock, mushrooms and tofu, and bring to a boil.

Turn down the heat to a simmer and leave to cook for about 15 minutes, until the mushrooms are soft.

Add the vinegar, beansprouts and a half-teaspoon of salt, then take the pan off the heat and stir well to combine.

Stir in the coriander, divide the soup between four large bowls and serve at once.

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Squash 'carbonara' and kimchi tofu soup: Yotam Ottolenghi's recipes for easy midweek meals

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Simple suppers that are ready in 30 minutes - and so good you'll want to make them at the weekend too

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How to make the perfect chana chaat – recipe | Felicity Cloake’s How to cook the perfect …

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You can make this Indian street food from just about anything savoury, transforming it with tangy sauces, funky spices, creamy yoghurt and crunchy noodles

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Thai-style slaw, dal and sponge pudding: Ravinder Bhogal’s apple recipes

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No papaya or kohlrabi? Granny smiths will do the job in this crunchy Thai som tam salad. Plus a Bengali-style sweet-sour dal side and an unashamedly traditional apple and blackberry pud

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Hartige pannenkoeken met tonijnspread recept - Allerhande | Albert Heijn

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Zelf Hartige pannenkoeken met tonijnspread maken? Met dit recept van Allerhande zet je een feestje op tafel. Bekijk ingrediënten en bereidingswijze!

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Chicken Phở Recipe (Easy, Authentic Vietnamese Chicken Noodle Soup)

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Aside from bánh mì, phở is the other smash hit that put Vietnamese cuisine on the map in America and around the globe. It’s a humble soup that uses affordable ingredients and turns them into a flavorful and aromatic food staple. This is something I grew up eating as a kid at home, and at the phở restaurant my parents

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Bloemkoolpizza met met groentesaus en mozzarella recept - Allerhande | Albert Heijn

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Zelf Bloemkoolpizza met met groentesaus en mozzarella maken? Met dit recept van Allerhande zet je een feestje op tafel. Bekijk ingrediënten en bereidingswijze!

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Traybake met zoete aardappel en pinda-limoendressing recept - Allerhande | Albert Heijn

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Zelf Traybake met zoete aardappel en pinda-limoendressing maken? Met dit recept van Allerhande zet je een feestje op tafel. Bekijk ingrediënten en bereidingswijze!

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Strawberry and cottage cheese muffins | Healthy Recipe | WW Australia

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A healthier WW recipe for Strawberry and cottage cheese muffins ready in just 30. Get the Points value plus browse 5,000 other delicious recipes today!

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Pork and black bean nachos | Healthy Recipe | WW Australia

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A healthier WW recipe for Pork and black bean nachos ready in just 15. Get the Points value plus browse 5,000 other delicious recipes today!

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Quick chilli con carne | Healthy Recipe | WW Australia

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A healthier WW recipe for Quick chilli con carne ready in just 20. Get the Points value plus browse 5,000 other delicious recipes today!

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Cauliflower ‘rice’ burrito bowls | Healthy Recipe | WW Australia

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A healthier WW recipe for Cauliflower ‘rice’ burrito bowls ready in just 5. Get the Points value plus browse 5,000 other delicious recipes today!

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Parmesan-parsnip mashed potatoes | Recipes | WW USA

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Parmesan-parsnip mashed potatoes & see the Points value of this great recipe.

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Summer Corn, Bacon and Potato Chowder | Recipes | WW USA

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Summer Corn, Bacon and Potato Chowder & see the Points value of this great recipe.

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Hoe zet je binnen een kwartiertje een lekkere kleine Indische lunch op tafel? Lees hier hoe je binnen no time een Indische omelet maakt.

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Classic Tuna Salad (0 WW points) / The Grateful Girl Cooks!

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Classic Tuna Salad is a filling, healthy, delicious entree salad that’s Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

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Bloemvrije bananenpannenkoeken | Gezonde Recepten | WW Nederland

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Een gezond recept voor Bloemvrije bananenpannenkoeken, klaar in 4. Maak dit gerecht of bekijk andere slanke WW (Weight Watchers) recepten.

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Meera Sodha’s vegan recipe for baked potatoes with chipotle beans | The new vegan

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I’ve been smitten with Tex-Mex food since the early 90s. This dish moves things along, but it still hits the same flavourful spot

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Coleslaw | Gezonde Recepten | WW Nederland

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Een gezond recept voor Coleslaw, klaar in null. Maak dit gerecht of bekijk andere slanke WW (Weight Watchers) recepten.

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This traditional Vietnamese Spring Roll recipe (gỏi cuốn) is full of fresh veggies, herbs, soft slices of pork, and shrimp all brought together with a super flavorful hoisin and peanut dipping sauce.

What are Vietnamese spring rolls or gỏi cuốn?

Gỏi cuốn literally means salad rolls, and for the longest time I never made that connection. I just assumed it was a random name for these rolls, silly me.

But these tasty little rice paper rolls are indeed an herby salad mixture, with pork, shrimp, and rice noodles. Dip it in as much sauce (or should we say salad dressing) as you'd like. I love gỏi cuốn-they're tasty and fun to eat. They're great as a communal meal where everyone is rolling their own at the table.

Mom says gỏi cuốn or Vietnamese spring rolls were something people never made at home in Vietnam. It has so many components, and is quite an undertaking to prepare. It was crazy to even think of making it yourself when there were literally street vendors selling these outside your house just about everywhere.

Vietnamese spring rolls were meant to be just an appetizer and never a full meal. Although when growing up, her family didn't always have money to spend on snack foods like this.

What's in spring rolls?

There are many ways to make spring rolls, but let's talk about what's in traditional fresh Vietnamese spring rolls:

rice paper wrapper

thin rice noodles

leafy lettuce, red or green

herbs, primarily mint. but optionally chives, cilantro, whatever you have on hand

thinly sliced pork (belly preferred) and boiled shrimp

dipped in hoisin and peanut based sauce

The rice paper wrapper: bánh tráng

Typically made from just rice and water, the rice paper (bánh tráng) could be easily used for lots of other things. At one Vietnamese market, over five brands of this stuff. All with multi-lingual packaging: Vietnamese, Chinese, English, and French.

During the pandemic right now, the supply chain is wrecked so I was hard pressed to find five brands, and had to hit up three markets to find one brand. And it was smaller than optimal size too but you can make any size work.

Ingredients in the rice paper wrapper

Rice paper or spring roll wrappers in America tends to have tapioca flour added, and isn't pure rice flour, to increase the strength of the paper. It makes it easier to handle and roll without breaking.

However typically in Vietnam you can get ones that are actually 100% rice flour. We're lucky enough to have family that visits Vietnam often enough and were nice enough to bring back the super thin 100% rice flour wrappers for us. The thinner wrapper makes the wrapping and eating experience a bit different-since it's thinner it highlights the filling ingredients more instead of making you full off wrapper.

Spring roll wrappers used worldwide

Bánh tráng is not just something Vietnamese people eat. Cambodian people have a similar roll made of the same rice paper called nime chow -it's a meatless version dipped in a vinegar-based sauce instead of hoisin. The Chinese have a version with duck and cucumber with a hoisin based dipping sauce. Japanese restaurants are also commonly using regular and dyed versions of rice paper for rolls too.

The meat: pork belly and shrimp

The most common and traditional meat fillings for gỏi cuốn or Vietnamese spring rolls is pork and shrimp. Nowadays you can find vegetarian versions and new twists on this with fancy beef cuts and others but if a place only makes one variety you can bet it's gonna be pork and shrimp.

For the pork, you will typically find leaner cuts since it's cheaper. Since we're making it at home, we're gonna fancy it up with fattier, better tasting pork belly!

For the shrimp, medium sized shrimp around size 31/35 is ideal. If your market doesn't stock it, you can go a little larger or smaller and it will be fine. The medium size just makes wrapping easier. Just keep in mind when planning out your roll sizes that shrimp will shrink a little when you cook it.

How to easily devein shrimp

Like any creature that eats food, it has a digestive tract. We call it a vein because we're all kidding ourselves about what's really happening here: it's poop y'all. Lets remove that shrimp vein / digestive tract! (Also see my tutorial on 3 ways to peel and devein shrimp.)

But here's one easy way to devein shrimp I learned from my mom! It requires much less precision and best of all it is FAST!

1. Defrost your shrimip by soaking it in lukewarm water until its no longer frozen. This will not work if the shrimp is frozen. (By the way most shrimp in America is frozen, even the stuff in your butcher's counter was previously frozen then defrosted).

2. Grab a toothpick and hold the shrimp up to a light source to locate the vein.

3. Now locate the joint of the shrimp shell-it will be lighter in color than the rest of the body. Move the toothpick a little bit below the vein and push the toothpick all the way through the shrimp.

4. Gently lift the toothpick outwards towards the back of the shrimp, breaking through the shell along the way. Do this slowly so the vein has a better chance of staying intact. If successful you'll see the vein pull out.

5. Sometimes you may miss and a clear string or nothing comes out, or the vein breaks. It's ok! Just find another spot along the shrimp to repeat until the shrimp is clear of veins.

6. Clean the toothpick in a bowl of water or paper towel and repeat on the rest of your shrimp.

The rice noodles (& a noodle hack!)

I recently learned a cool trick from my mom for this recipe: usebánh hỏi instead of regular rice noodles.Bánh hỏi is what you see above on the left-they're sheets of noodles typically used to eat with grilled meat. These come dried in small rectangular sheets and you boil them just like other rice noodles, or like pasta.

Working withbánh hỏi is much less sticky, and way easier to move around, trim, and arrange in your spring rolls. This is a huge shortcut in my opinion!

If you can't find anybánh hỏi in your local Asian markets normal rice noodles work just fine. Go for the thin noodles to make it easier to arrange in the spring roll. And again if you can't find thin ones, medium thickness will be ok too.

Whichever noodle choice you go with, cook them according to the package's instructions, then rinse and drain to cool and stop the cooking process. After it drains, you can spread it out on a plate a bit before all the noodles clump and stick in a large mass in your strainer.

Vegetables and herbs for Vietnamese spring rolls

Anytime I ask my mom or aunts about what ingredients goes in something, the answer usually is some form of "whatever you want" which is always hilarious but not super helpful to me.

The most common vegetables and herbs for Vietnamese spring rolls are simply a green leaf lettuce and mint. You can go for any soft, leafy green or red leaf lettuce as long as its soft.

Chives are a bonus if you like the flavor, and for a little bit of visual flair but you can compmletely omit the chives if you'd like and still keep these authentic and traditional.

One tip for washing and drying your veggies is to use a salad spinner-its amazing how fast this thing can dry veggies. I love using my OXO Salad Spinner

which I've now owned for over 15 years.

How to wrap Vietnamese spring rolls

There are seemingly inifinite ways to successfully, cleverly wrap up a fresh Vietnamese spring roll. I've created an in-depth guide on a separate post on how to wrap Vietnamese spring rolls with many tips on how to roll a ton of these quickly.

One of my favorite tips no matter which way you roll is to use this fancy rice paper water bowl to dip the sheets in. It will save you a ton of counterspace when you have a table full of guests!

Use a garlic press so the garlic is small and its flavor is evenly spread throughout the dipping sauce.

The sauce will appear a little thin when done, but it will thicken a bit after it cools. If you really want it thicker you can cook down the sauce more, or omit some water.

Scoop out sauce into serving bowls instead of dipping straight into a communal bowl. This way leftover sauce will keep longer in the fridge.

Tips for making spring roll dipping sauce

The recipe is below, but if you want more photos and tips check out my post dedicated to Vietnamese peanut sauce.

What are Vietnamese spring rolls made of?

Traditional Vietnamese spring rolls can be made of many different fillings like vermicelli noodles, mint or other herbs, leafy greens, shrimp, pork, shrimp, and other vegetables inside a tight rice paper wrapper.

Can you make Vietnamese spring rolls ahead time?

Yes you can, but only a few hours ahead. You don 't want to make this a day ahead. The longer the spring rolls sitting the drier the wrapper will get. Reheating spring rolls isn't great because the wrapper will be unevenly hydrated, and you will have to heat the lettuce inside, which gets weird. Some restaurants that cater individually wrap these rolls in plastic wrap to keep them from drying out.

What is a spring roll wrapper made of?

Spring roll wrappers in America are commonly made of rice flour, tapioca flour and water. You might be able to find some with only rice flour and water, which is the more common ingredient list for wrappers found in Vietnam.

How do you keep Vietnamese spring rolls from sticking?

When assembling rolls: When you dip the dried rice paper into the water, it really only needs 1-2 seconds of a quick dip in warm water, then transfer to your rolling surface. Then assemble your ingredients and roll shortly after-do not wait! The paper will continue to hydrate and soften as it sits on the table and will get super sticky if you wait too long.

Prevent assembled rolls from sticking to each other: Do not place completed rolls next to or on top of each other because the rice paper WILL stick. If you need them to be packed tight you can individually wrap each roll in plastic wrap.

Or see the photo above for a quicker way to assemble rolls on a plate or tray-use plastic wrap to separate each roll by weaving the cling wrap over and under each roll. A huge time saver if you don't need to wrap each one individually!

Pork

Shrimp

Veggies and Other Ingredients

Peanut Dipping Sauce

Add pork, onion, salt and sugar to a small pot and add enough water to cover about 1 inch above the pork. Bring to a boil on high heat and then lower to medium and cook for about 25-30 minutes or until pork juices run clear when poked at the thickest part, or it registers 145 F with an instant read thermometer at the thickest part.

Cover the pork in a bowl as it cools so it doesn't darken. Once cool, slice the pork as thinly as you can to make rolling easier later.

Cooking Pork

Defrost shrimp in water bowl. Once defrosted, de-vein the shrimp. Hold a shrimp up to a light to locate the vein, pierce the whiter part (joint) of the shrimp just below the vein with a toothpick, and pull the toothpick upwards towards the shrimp back. Do this slowly to remove the vein. Piece again at another joint if the vein breaks to remove all traces of vein. Repeat with all your shrimp.

Cook the shrimp: add shrimp, salt, and enough water in a small pot to barely cover your shrimp. Boil on medium-high heat for only about 1.5 to 2.5 minutes or until the shrimp is no longer translucent. Drain and run under cold water to stop the cooking process.

Remove the shells and tails from shrimp, and cut the shrimp in half along the body.

Cooking Shrimp

Cook either your rice noodles according to the package instructions. Timing can vary wildly depending on noodle thickness and brand. This can be anywhere from 2 to 10 minutes. Drain and cool the noodles under cold, running water to stop it from cooking further.

Rice noodles

Add warm water to a plate and soak the rice paper sheet for about 5-10 seconds. Soak the rice paper just enough so that it is pliable and easy to handle, but remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.

Add lettuce towards the bottom of the rice paper. Leave 1 to 1½ inches of space on either side of the rice paper. Layer with mint and chives. Try to not add too many items because it will be harder to roll and might tear your rice paper.

Add shrimp in the middle of the rice paper with the orange skin facing down.

Layer the sliced pork on top of the shrimp.

Add the noodles across the vegetables, spread evenly across.

Fold the left and right sides towards the middle so that it's snug. Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.

In a pan over medium heat, saute garlic in oil until fragrant.

Add in hoisin sauce, peanut butter, and water and mix thoroughly.

Bring to boil, and then immediately turn off the heat and pour into a heat safe dipping bowl. The sauce will slightly thicken as it cools.

Sprinkle ground peanuts on each sauce dipping bowl, and leave the chile paste on the side so others can add to their own dipping bowl as desired.

Veggies

Vietnamese Spring Rolls Recipe (Goi Cuon)

* Percent Daily Values are based on a 2000 calorie diet.

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