DIY springroll-rollfeast I, Bánh tráng basics

up: Rice paper shelf in Californian Asian market. Drawing of how to wrap a banh trang, from my artist book, 2012

down: A set table for a banh trang feast at my grandparents house. My dad explaining how to roll.
Both in 1990, before my birth.

Every big birthday or holiday at home was always celebrated with Banh Trang. A table filled with stir-fried veggies, different cuts of seasoned meats, rice noodles, herbs and lettuce, dipping sauces and rice paper wrapper. In a modern way you could say 'DIY springroll-rollfeast'.

The great thing about making this feast is that you can vary every time, when you roll a banh trang, but also when you are preparing the different components. I made it the traditional way that my parents always did, but also a fast and easy version for during the week, vegetarian versions, fish versions, vegan versions, raw versions, fruity versions, unprepared versions. The key is in a few elements. Having the rice wrapping papers, the banh trang, having rice noodles, having some raw veggies like lettuce or cucumber and having a dipping sauce. Just with these elements alone you can start off your wrapping and rolling.

Because of all the possibilities this post can be endless. So now for part 1 of the DIY springroll-rollfeast, just some basics to start you off. 

DIY Springroll-rollfeast, the basics

1 package of rice wrapping paper, you can find it in any asian market. There are different shapes and sizes, I would recommend the 22 cm round ones. The more advanced you get, the more you can experiment. 

50-75 grams of thin rice noodles, per person. 

1 lettuce or a package of baby leave lettuce or rocket, to your taste

1 cucumber 

Fresh herbs, like different mints, cilantro/coriander, thai basil

Prepare the rice noodles according to the package. Wash the lettuce and herbs, leaving the leaves whole. If the lettuce grain is to tough you can remove this. Cut the cucumber julienne, 6-8 cm long.

Now for the assembly. Fill a deep dish or bowl with hot water. Now put in the rice paper, turning it around in the water until everything got in touch with the water. Put on a plate and within a minute or so the paper becomes soft and roll-able. Now it will show if you are greedy or not, because you can start filling. Start with the lettuce, placing it just under the middle of the round paper. Now put on some rice noodles, some cucumber and if you like some herbs.

Note: Normally I will prepare more vegetables or dishes to give the springroll lots of flavor.  So normally I would say, fill up your lettuce leave with all the yummy goodness you can find on the table. Find inspiration and recipes in the still to come parts of DIY springroll-rollfeast. Like part III about vegetarian/vegan components to fill you banh trang.

We're at the point you need to wrap and roll your banh trang. Get the side that's at the bottom, closest to you, and bring it all the way over your filling. The paper will stick to itself very easily. When you covered your fillings, fold in the sides, make it tight. Don't worry, the paper is pretty strong. Now roll your package till the top of your plate. If you did it wright, the you will now have a rolled banh trang. 

Dip away in one of the sauces of part II of DIY springroll-rollfeast. And when you finished it, you can do it all over again! Mix up the flavors, mix up the sauce, the crunch, mix up the company you eat it with, but mostly, enjoy!