Summer has definitely hit in Vietnam and when it is this hot, it can be hard to find the motivation to cook something. That’s why I love Vietnamese Rice Paper Spring Rolls (Nem Cuon). Traditional Vietnamese Spring Rolls are usually made with pork, prawns, rice vermicelli and assortment of fresh vegetables and herbs. For Vietnamese Rice Paper Spring Rolls we uses chicken, however rice paper rolls are extremely versatile and may be made with whatever fresh ingredients you have on hand.
Rice paper rolls are easy to prepare once you have mastered the tuck and roll technique. However, they do take some time to prepare, and if this is your first time making them you may need a little practice wrapping them. Now don’t worry if one bursts open when you are rolling them, I like to consider this the “tester”.
Rice paper rolls should be served after preparation, as the rice paper can dry out, and cause them to stick to one another. To serve, you can either serve whole or sliced in half so you can see all the fresh ingredients. To accompany, I like hoisin sauce, fresh chilli and ground peanuts or you can use any other simple Vietnamese dipping sauce.