Originally, I called these “un-vietnamese” because I thought I had added non-traditional ingredients but a friend of mine assured me that you could put whatever you wanted into these spring rolls! From a quick google search, it looks like usually there’s lettuce and shrimp in them but here’s how we do it at home. It’s a little labour intensive to make these fresh packages of healthy joy but totally worth it!
Here’s the recipe (click to see it bigger):
Our challenge this month was to photograph a dish with herbs, so I chose one of the few things I can make from memory that includes two herbs: mint and coriander! My mother is obsessed with coriander so she was pretty happy when I suggested that we eat Vietnamese Spring rolls for lunch and bought several meal’s worth of coriander. I have to admit, she helped me prep the chicken, carrot and cucumber but then had to run some errands and I made the rolls so her lunch was ready by the time she arrived home :)
I decided to show a little respect for the herbs and pulled out my macro lens to capture some of the glorious fresh greenery, close up.
When putting it all together, it’s handy to have everything at arm’s reach!
Need help knowing how to roll them up? I found a great post about how to roll at White on Rice that has photos of each step!
Be sure to check out the extremely talented Jayme Franklin | San Francisco Food Photographer, next in our “Inspired Plate” food circle to see how she used herbs this month! As usual, I strongly advise you to follow the circle around ;)