Delicious, quick and healthy springrolls which don’t require much time at all and are perfect for a light summer dinner.
By Simone Van Den Berg
I love Vietnamese food. It is delicious and most of the time really healthy too. It’s been years since we last been to Asia but I can still vividly remember all the colors, smell and sounds of the markets and in particular the foodstalls. I can’t wait to go back there but in the meantime we try and recreate some of our favorite dishes at home.
Here in the Netherlands, streetfood is not a big thing. It’s there but really not very abundant. One thing we do find almost everywhere are Vietnamese springrolls. Not the kind I am showing you here today but rather the fried rolls. Good too but these fresh springrolls are a lot healthier and in my opinion a lot tastier too. You can fill them with just about anything you want.
Here I combined a couple of things I tried before; one being coconut prawns which you should try on their own too. Perfect little appetizer. But for this recipe I fried them, chopped them into manageable pieces and then put them into my springrolls. For the flavor I love to use Thai basil which is quite different in taste from the Italian one, so if you have never had that before give it a go. There is a hint of mint in it. The rest of the roll can be filled with fresh thinly sliced vegetables and enjoyed as an appetizer or light meal.
Simone van den Berg is a Netherlands based freelance food photographer and food blogger. She has a passion for cooking, food and travel, which she shares on her blog Simone's Kitchen and of course right here on Honest Cooking.