spring rolls revisited
having had a bit more experience than last time i posted, and having learned from various experts, I want to give some advice on how to elevate the level of your spring rolls.

in the area of herbs, you may want to expand beyond cilantro, basil and mint.

all of these herbs work well, and can be combined at will: (i looked up their names at this website)

kinh gioi: vietnamese balm
tia to: purple perilla
diep ca: fishscale mint
ngo gai: sawtooth mint
fresh chives

for the rice vermicelli, use it sparingly. let the herbs and meat carry the flavor of the roll. using too much is what unscrupulous restauranteurs do.

for the wrappers, they are not all created equal. you want one that absorbs water well, is of even thickness, and is flexible when moistened. the brand i trust is hieu 2 ca vang (two goldfish brand).

for the dipping sauce, give it the flavor of the meat that you choose. for example, if you use shrimp, save the shells and make a shrimp shell stock. simmer hoisin sauce with the stock. if you use pork, braise it or roast it, then simmer the hoisin sauce with some braising liquid or deglazed pan drippings. nuoc cham can be added to your sauce profile.
- posted by Jesse @ 9:29 AM