Vietnamese Rolls.

Sounds fancy no?
More of an idea than a recipe this one..
Let's just look at it as a salad in a tiny jacket. You can get clever if you want, or just chop up the contents of your fridge and away you go, delicious!

I like these as a snack, dipping in soy sauce with a few chopped chilli's in for spice (always spice). Or they're also great for a light lunch!
Once made up they last a little while, the second day the outsides go a little thicker and chewier but still absolutely yummy if you want to make them up for a far more interesting work lunch.

There's loads of recipes for these all over Pinterest, with exciting fillings and experimental dips (something I'm looking forward to trying next) but really you can use whatever you want to fill these babies up. Here are some other great looking ideas:

Grilled Shrimp Vietnamese Rolls from foodiecrush
Tofu Vietnamese Rolls from Minimalist Baker
Non Fried Spring Rolls with Vietnamese Chicken and Avocado from Half Baked Harvest


Having looked at my fair share of these I've devised a little formula for the best spring rolls, that allows you to mix and match what you like and what you have available, improvisation is always excellent.
These are just ideas of what you could include, it's really down to taste and preference, for me it depends what's hanging about, really anything works as long as you have some textures in there, some crunch and something to fill it out with, a lot of people use vermicelli noodles to beef them out a bit, I just haven't in this instance as I didn't have any to hand! I tend to smother them in spicy soy sauce anyway...

Meat (if you're into that kind of thing)    Veggies for Crunch         Herbs for flavour      Other
Roast Beef leftovers (or any beef)                Carrots                              Coriander                 Mozzarella
Shredded Chicken                                       Peppers                             Chives                     Vermicelli
Pork                                                           Cucumber                          Basil                         Mushrooms
Salmon                                                       Spring Onion                      Mint                         Avocado
Prawns                                                       Lettuce
Duck                                                          Purple Cabbage
(Tofu)                                                         Bean Sprouts

 Thinly sliced veggies work best as you can cram them in and they don't pierce the thin wrappers.

 Slice up all your goods and make a little production line...

To soften your Rice papers you need to dip them into a bowl of tepid water, don't let them get too soggy or they'll just tear.. it does take some practice, then just roll them up like a tiny delicate burrito!


Vietnamese Rolls with Beef.

Rice papers.
Thinly sliced Peppers.
Carrots.
Chives.
Coriander.
Roast Beef.
Sliced Mozzarella balls.
Baby spinach leaves.

First of all slice all your veggies and prep all your herbs. I like to make a big pile to choose from.
Then you need to soak your Rice Papers in some water, either a wide bowl or plate, just pat them down until they soften slightly, a bit of trial and error is best here you'll find a happy medium between crisp and soft that makes them easier to roll.
Then it's a case of piling up the goods and giving them a roll! I like to pop the spinach leaf on top as I find it easier to roll all the bits in together.

Slice a small green or red chilli and pop into a small saucer of soy sauce and serve with the spring rolls. mmm

What will you put in yours??