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Originally Posted by robthemilt
Vietnamese Fresh Springrolls. (proportion however you want)
Rice paper (ask the lady at the market)
Shredded lettuce
Julliened cucumber
Some fresh mint, other herbs work too
Shrimp and/or any kind of meat cooked any way you want
Get some rice vermicelli (ask the lady at the market) boil it until its soft (won't take long)
Put a little of everything along one part of the rice paper and roll. Fold the sides of the rice paper over the stuffings so that you almost have a rectangle, and roll it like you would roll a ... anythign else. It'll look a lot like a white eggroll. (1,000,000,000 times healthier and better tasting) AND if you tend to have decent vegetables in the house anyway, the asian stuff shouldn't cost you more than 6 dollars. and it will last forever, and feed people multiple times.
Those of you worried about sugar and stuff don't worry about the sauce, just get some of the asian garlic chilli stuff. Its red with a green top and a chicken on the front. Those of you who don't mind a little cheating should add a sweet sauce called Hoisin Sauce. It has a lot of sodium and sugar, but its made from sweet potatoe (which is supposed to have a shitload of its own benefits) crush a bunch of unsalted peanuts and add it to the mix. And use this as a dip.
For an easy cheaper way to try it.....No respectable Vietnamese restaurant will not have these for less than a dollar each. but don't use their sauce. (everyone does it differently) they'll usually have everything i just told you to get right on the side of the table where you can mix it yourself.
AND JUST SO YOU KNOW Vietnamese food in general is almost always all natural, fresh, light and healthy.
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First, I was wondering if you could/should bake the rice paper after rolling. I am a fan of the crispy-ness.
Second, you may want to watch out for some vietnamese food. I couldn't tell you off the top of my head, but some of it contains a LOT of sodium.