Vietnamese Rice Paper Spring Rolls (Goi Cuon)

Whenever I dine in a Vietnamese restaurant, this is my number #1 must order.
I just heart fresh spring rolls. Deep fried ones are nice too but the healthier side of me prefers this especially filled with lots of various fresh herbs, so refreshing, light and yet not lacking in flavour.
They are pretty easy to make too, perfect for a party :)

Discovered that there are various ways of wrapping it so am going to split it to various post just in case the pictures take too long to upload.

For the filling, you can almost wrap anything inside - vegetables, meat, seafood or even fruits. The ingredient list may look long but that it is the combination that makes it taste so good, healthy too - look at all the fresh vegetables. :) Actually the most tedious part is cleaning and shelling the prawns but you don't need to use them if you don't want to - can always substitute with leftover roast chicken.

Ingredients you need:
rice paper rolls
lettuce
boiled
cooked vermicelli noodle
some cooked prawns, peeled and sliced in half
carrot, sliced thinly
cucumber, sliced thinly
mint
thai basil
coriander
bowl of lukewarm water
garlic chive

If you need a recipe, Luke Nguyen is my favourite.

There are probably many ways to wrap them but decided to share 3 styles you may consider, mosey over to Part 1, Part 2 or Part 3.

For the dipping sauce, mosey here.

Coleslaw

It might sound surprising but I actually don't eat a lot of cabbage. Its not that I dislike or hate the taste but its just one vegetable that I would not actively select or cook.

So believe it or it, this is my first coleslaw. While DH loves coleslaw, I normally avoid it especially when we go out to eat, he will gladly have my portion too. Its probably more a weight conscious thing, lots of mayonnaise means high calories. haha....now you know why I prefer my salad without dressing :)

The men organized a BBQ Xmas gathering. Interestingly, all I hear on the menu is meat and more meat or seafood. While I know that this sort of carnivore food planning is probably very typical in Asian country, thought a coleslaw would be a great pairing for a BBQ! Doesn't mean if I don't like it other people cannot enjoy it right?

Used Greek yogurt to make the dressing so its much healthier without sacrificing the creamy salad dressing texture that normally goes into coleslaw.

If own a vegetable shredder or mandoline slicer, this would be a breeze to prepare.

Ingredients:
Thinly shredded red cabbage
Thinly shredded carrot

Coleslaw dressing:
1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tbsp good quality mustard
1 tbsp apple vinegar
lemon juice to taste
sugar, pepper and salt to taste

Whisk all the ingredients and taste it. Adjust seasoning as you prefer before pouring onto shredded vegetable. Mix well. Refrigerate for at least 4 hours before serving.