Vietnamese Rice Rolls
Ingredients
- 300 gWhite rice (cooked)
- 400 mlMineral water (for cooking)
- 4 pcnori seaweed (whole sheets)
- 2 pcEgg (as an omelet)
- 100 gHam (in sticks)
- 1 pcCarrot (julienned)
- 1 pcCucumber (in sticks without seeds)
- 2 tbspRice vinegar
- 1 tbspSesame oil
- 1 tbspWhite sugar
- 1 pinchGray sea salt
Method
Tight rice rolls where crunchy cucumber and carrots meet soft omelet strips. The rice must be glossy, slightly sticky, and fragrant with sesame oil.
- 1
Rinse the white rice in cold water until the water runs clear. Cook with mineral water. Once cooked, the grains should be tender but intact, not mushy.
- 2
In a bowl, mix rice vinegar, white sugar, and a pinch of grey sea salt. Gently fold this mixture into the warm rice along with the sesame oil. The rice should become glossy.
- 3
Beat the eggs and cook a thin omelet. Slice into long strips. Cut the carrot, cucumber, and ham into uniform matchsticks of the same length. The vegetables must be precisely cut.
- 4
Place a nori sheet on a mat. Spread a thin layer of rice, leaving 2 cm at the top. Place the filling in the center. Roll tightly so the roll is compact and stays together.
- 5
Moisten the blade of a very sharp knife. Cut into 2 cm sections. The cut must be clean, without crushing the rice.
Frequently asked questions
How do you get this dish right?
- Moisten your hands with vinegar water to handle the rice without it sticking to your fingers.
- Don't overfill the rolls, or they will burst when you try to tighten them.
- The omelet should be completely cold before slicing to get clean edges.
How long does this dish keep?
Eat immediately. The rice will harden if refrigerated.
