Here’s my take at a fancy cross-cut of Pho Spring Rolls.
While taking some time off, I’ve been experimenting with a lot of different flavors. One of my favorite dishes is a Vietnamese soup called pho (pronounced Phu). It can come with a variety of proteins, a rich, tasty broth, scallions, Thai basil, bean sprouts, and rice noodles. Thai chilis, limes, garlic sauce, and soy sauce can be used as garnishes.
This Pho Spring Rolls dish includes almost everything except the garnishes and with the addition of red cabbage. Rather than having rice noodles, the wrapping is rice paper.
Pho Spring Rolls make for great appetizers and party food. After the party, if you find yourself with leftovers, store them in a tightly sealed container and cover them with a wet paper towel. They should be good through the next day.
Simple and Authentic Pho Spring Rolls
Print RecipeIngredients
- 1 pound ground turkey sausage
- 3 garlic cloves
- 1 carrot
- 1 cup of Thai basil
- 6 chive sprigs
- 1 small head of red cabbage (about 2 cups)
- 2 cups bean sprouts
- 1/8 cup sugar
- 1/4 rice vinegar
- rice paper 8-inch rounds
Instructions
1. Before the cooking begins, I would suggest preparing the vegetables to make sure they’re ready to be added to the skillet when needed. The garlic cloves need to be minced. Grate up the carrot. Usually, Thai basil is sold still connected to its sprigs. Pull off the basil leaves until you’ve filled a cup. The leaves do not need to be cut. Slice the chives. For the red cabbage, first, I divided it into quarters and then thinly sliced it. I also pulled out the stem of the cabbage and any other tough piece I came across. Measure out the bean sprouts and set them aside.
2. In a large skillet, brown the ground sausage. Once cooked through, drain the oil from the meat and leave the meat in the skillet. Add the garlic cloves and the carrot—Cook for about two more minutes. Add the chives and the Thai basil. Cook for about another minute. Turn off the heat.
3. Add the red cabbage and bean sprouts to the skillet and toss them together.
4. Place the sugar and the rice vinegar into a small bowl and mix together until dissolved. Pour the mixture over the filling mixture in the skillet. Toss ingredients again.
5. Follow the rice paper instructions on how to wrap. The rice paper I bought needed to be dipped in warm water for about 5 seconds before it became pliable, and then I wrapped the ingredients in the rice paper like you would wrap a burrito. Rice paper has a really bizarre texture, very unlike a tortilla.
It took me about 8 wraps before I figured out how much filling to use so it wouldn’t gush out the sides. So if it doesn’t come easily the first couple of times, you’re not alone! This recipe makes about 24 spring rolls. Serve with chili or peanut sauce.
