VIETNAMESE SPRING ROLLS WITH STEAMED PANGASIUS


INGREDIENTS (for 12 spring rolls and 1/2 cup dipping sauce)

FISH SAUCE DIPPING SAUCE

  • 1 tablespoons water
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce (Nuoc Mam)
  • 0,5 teaspoon long red chili, de-seeded and minced
  • 0,5 teaspoon garlic, minced
  • 0,5 teaspoon grated ginger

SPRING ROLLS

  • 400 g prawns (about 20 prawns)
  • 250-300g pangasius fillet
  • 240 g rice noodle (”bún”)
  • 12 thick rice papers or a little bit more in case you broke a few (“bánh tráng”)
  • 12 green lettuce leaves cut into Julienne (“xà lách”)
  • 40 g Vietnamese fresh basil (“húng quế”)
  • 40 g fresh mint (“húng cây”)
  • 100 g bean sprouts without the yellow part (optional) (“giá”)
  • 1 bunch of Vietnamese chive cut into lengths (“hẹ lá”)
  • Peanut sauce for dipping

DIRECTIONS

STEAMED FISH

  • 250-300g pangasius fillet for 8-12 rolls
  • 1 whole ginger, cut into slices
  • 4-6 lemongrass stalks, cut the spiky top, use mostly the white part for best aroma.
  1. Rinse the fish under cold water, then dry pat with paper towel. Lightly season with salt and pepper, since we will have a dipping sauce, there’s no need to heavily season the fish.
  2. In a heatproof plate, make a layer of ginger slices and bruised lemongrass white, then place the fish fillet on top. Put the plate into the steamer, cover and steam for about 6-8 minutes, until the inside fish turn opaque all the way through.

PRAWNS

  1. In a saucepan bring water to a boil with a pinch of salt.
  2. Add prawns and simmer for 1 to 2 minutes until pink. Remove prawns and cool in iced water. Peel and cut in 2 parts prawns and then set aside.

FISH SAUCE DIPPING SAUCE

  1. In a bowl add lime juice, water, sugar and fish sauce. Whisk until the sugar is dissolved completely.
  2. Then add chopped chili, chopped garlic, grated ginger and mix again.
  3. Adjust with more fish sauce or chili at your convenience.

WRAP AND ROLL!

  1. To make the fresh rolls briefly dip a rice paper in a bowl of water until soft (or just wet a little bit the rice paper with your fingers).
  2. Remove and place on a dry surface and smoothing it with your fingers.
  3. Place the lettuce julienne onto the rice paper close to your body with a bit of rice noodles and top with some basil, mint and bean sprouts.
  4. Add a chunk of steamed pangasius then a line of 2 to 3 pieces of prawns.
  5. Fold the 2 sides parallel and roll up tightly, press to seal with a little bit of water.
  6. Serve the fresh spring rolls with a bowl dipping sauce on the side

Source: Saigon Cooking Class