How are you spending the Christmas holidays this year? Cozying up from the cold by a warm fire? Watching the snow flakes float past your window?
Or are you in tropical part of the world where the sun is shining and the beach is a-calling?
We are the latter – here in Vietnam and spending Christmas Eve and Christmas day with our 2 Easy Rider motorcyle guides. Yep Dave and I signed up for a 4 day tour via motorbike of the central highlands in Vietnam and it just so happened to fall during the holidays.
Overall we have loved every single one of our 17 days in Vietnam but riding around the countryside on a motorbike has been especially exciting and amazing.
The only thing missing this holiday season is my family, my own Christmas tree, and a light sprinkling of snow (hey I’ll even take some fake snow).
Though I’m no stranger to warm weather during Christmas, since I lived in Australia for 5 years when I was little, it is still strange to not have to bundle up and brave the blistering cold and wind outside. Still while my Australian holidays were nice, I’m really enoying my time in Vietnam and the Christmas cheer that the locals have.
The Vietnamese are masters of spring rolls and with so many different varieties and types I couldn’t try all of them even if I wanted to. But I did have the chance to recreate 4 types in a cooking class and today I’m sharing my favorite one.
Instead of using regular rice paper these are made with a lacy spiderwebby like rice paper. I had never seen this in standard US supermarkets but I have no doubt the Asian supermarkets must carry out.
And you must find this rice paper and make these rolls immediately. They are nothing sort of spectacular. With the tuna lighting sauteed it mingles perfect with the fresh carrot, daikon radish and coriander flavors.
My favorite part of Vietnamese cuisine is the fresh and crisp veggie flavors and this roll showcases those perfectly.
Hmmm so good.
So Merry Christmas to all of you wherever you may be!
- 250 grams tuna steak, skin removed
- 1 carrot peeled and julienned
- ¼ daikon radish, peeled and julienned (amount should be equal to carrot)
- 2 shallots, finely diced
- ⅓ cup cilantro
- 2 tablespoons fresh dill
- ½ teaspoon cracked black pepper
- ½ teaspoon sugar
- 1 tablespoon peanut oil
- 4 Lacy Spring Roll Wrappers
- In a small bowl combine carrot, daikon, black pepper and sugar. Mix and set aside for 10 minutes.
- , Cut tuna into 2 inch by 1 inch thick pieces.
- Place lacy spring roll wrappers under a damp towel to soften them. Take one wrapper at a time and place on a cutting board.
- To the bottom third of the wrapper add the tuna, daikon and carrot mix, and a few cilantro and dill leaves.
- Tightly roll up the wrappers, leaving the ends up. Place seam side down on a plate and repeat until all filling is used up.
- Heat 1 tablespoon peanut oil in a pan and lightly pan fry the rolls on all sides, just until the tuna is cooked through.
- Slice each roll in half and serve with dipping sauce.
Recipe From Hanoi Cooking Centre