Vietnamese Springrolls with a twist in ricepaper

I had some cabbage I wanted to use. So I was wondering what to make. And I decided to make springrolls in ricepaper.

Chopped thin hamslices, thinly sliced bacon, chopped.

Marinade for the ham:
3 garlic cloves chopped
2 lemongrass (only the white part)
1 tablespoon fish sauce
1 teaspoon brown sugar

thinly sliced cabbage (like noodles)
cucumber shredded
yellow onions, sliced
red onion, sliced
fresh bean sprouts
grated carrots
Rice paper
Salad leafs

Nuoc cham sauce:
1 red chili (core and shred)
1 cloves of garlic (pressed)
5 tablespoons powdered sugar
1/2 dl boiling water
1/2 dl fish sauce
1 dl freshly squeezed lime juice (approx. 3 lime)


Mix all the ingredients for the sauce and let it stand for 30 minutes.

Mix the marinade and mix with the ham. Leave it for 30 minutes!

Heat some oil in a frying pan alt. wok and fry the bacon crisp.

Wok the cabbage by itself.

Wok the onions by itself.

Prepare a ricepaper by wetting in a bowl.

Place woked cabbage, fresh bean sprouts, fresh shredded carrots, fresh shredded cucumber, woked onions in the middle of a ricepaper. Top with marinated ham, crisp bacon.

Roll up the ricepaper over the filling from each side, left and right and make a roll from bottom up.

Serve and eat with fresh salad leafs wrapped around the roll and dip in the Nuoc Cham Sauce.

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