One of my favourite Asian appetisers are Vietnamese spring rolls. They are super fresh and it’s fun to prepare them. It is kind of the Asian version of Mexican Fajitas. I had a lot of them last December and January, when we spent Christmas in Cambodia and Vietnam. They prepare them on the lively markets and it is very interesting to see and try the various styles.
For the ingredients you need to go to a good Asian supermarket. I am very happy that in Düsseldorf we have the second largest Japanese population in Europe. And there are also a lot of Chinese and Korean here, so the possibilities for Asian food shopping are great.
The herbs give a great flavour to the spring rolls. I love coriander and Thai basil. Thai basil, in contrast to the common sweet basil, has an anise-like flavour and is very aromatic. To make the spring rolls look nice, the leaves are the first ingredient to be placed on the rice paper.
We added king prawns but vegeterian versions of the Vietnamese spring rolls are also very nice. You could add sprouts and carrots.
What you need for four people:
For the dip-sauce: