Fresh Spring Rolls (Nem Cuon)

Also known as a summer roll, this healthy version of finger food is a popular Vietnamese dish. This recipe is from Rick Stein’s cookbook, Rick Stein’s Far Eastern Odyssey. I’ve been following Mr. Stein for over a decade now and love his cooking shows especially those that highlight local producers. He’s a gentle soul to watch and would like to meet him one day. I love these rolls for their freshness and because the ingredients (except the prawns) are raw, they retain all vitamins and minerals.

Serves 4 as a snack
recipe adapted from Woman & Home
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25g dried rice vermicelli noodles
8 x 22cm (8 3/4 in.) dried Vietnamese rice papers (banh trang)
leaves from 2 to 3 sprigs of fresh mint
2 to 3 sprigs Thai sweet basil (can use Italian basil if Thai isn’t available)
8 large cooked, peeled prawns, halved lengthways
50g fresh bean sprouts

Vietnamese Dipping Sauce (Nuoc Cham):
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon fresh ginger, very finely chopped
1 red bird’s eye chili, thinly sliced
1 garlic clove, very finely chopped
1 tablespoons water

To make the dipping sauce, combine ingredients.

To assemble the spring rolls, have all the filling ingredients ready and to hand dip 1 rice paper into a shallow dish of cold water. Leave to soften for about 1 minute, then remove and lay on a wet tea towel. In the center of the rice paper arrange small amounts of mint leaves, basil leaves, 2 prawn halves, noodles, bean sprouts in layers. Fold the edge of the paper closest to you over the filling, fold in the sides and then roll up away from you to secure everything in a neat parcel. Set the assembled roll aside on 1 half of a damp tea towel, and cover with the other half to prevent drying out. Repeat this process with the remaining rice papers, distributing the ingredients equally between them and setting them aside under the folded damp tea towel. When all are made, arrange on a serving platter and serve with the dipping sauce.

The Culinary Chase’s Note: These are so light and delicious! I used 16cm rice paper so either will suffice. When rolling up the rice paper, make sure not to roll too tightly as the paper might tear.

By the Glass Tasting Note: As the title suggests look for a fresh white wine when pairing this dish. That means a recent vintage, a wine that has not been barrel fermented or oak aged and preferably from an aromatic varietal such as Riesling from a cool climate. Canada serves up many fine cool climate Rieslings. Charles Baker’s Picone Vineyard Riesling from Niagara is a revelation, while Thirty Bench has made top end dry Riesling accessible at reasonable prices. Across the border, many fine Rieslings are also being made (but not where you might think). Michigan may be the leading state in terms of modern polished dry Riesling but of course New York’s Finger Lakes is the recognized king of American Riesling.