Spring rolls may be the most ubiquitous of all Vietnamese foods.
They are simple, delicious and healthy. They are pretty easy to make at home, but try them at a Vietnamese restaurant first. They make a great snack or an equally great appetizer.
Keep your eyes open, occasionally the Mary C O'Keefe Cultural Center offers Vietnamese cooking classes as part of their Lunch N Learn program. But you already know about the great classes they offer there, right?
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Bean thread noodles
1 cup shredded cabbage or lettuce
1 small bunch cilantro
Small bunch mint leaves
1 pound cooked, peeled shrimp
6 inch rounds of rice paper
Folding the rice paper after being properly stuffed takes a little practice, but they do not have to be beautiful to be delicious. Dip the rice paper in warm water, it will become almost immediately pliable. Layer in the lettuce, top with the herbs, and add the shrimp. Roll up, folding the ends over, before you make the last roll, and so locking the roll in place. Serve with a peanut dipping sauce.