Ulnamsam - Vietnamese Spring Rolls modified..

On the process of doing the detailed 'to do list' now.. In a thread where my friends were discussing some itinerary for our upcoming vacation, there was a mention of a request that I should prepare one meal for them. My natural tendency would be to immediately brush off the idea thinking that there wouldn't be enough time to cook! ..On second thought, I considered preparing "ulnamsam" for them! Just not sure yet if it would be possible!

Vegetables, and meat for spring rolls
adding pineapple bits and/or mint leaves gives a more 'exciting' and refreshing taste

So, what's "ulnamsam"? It's basically more of a Vietnamese spring roll with a twist. I actually just coined the term from our Korean friends. They call the food that way. Ulnamsam is a really nice and refreshing food to share! The vegetables are freshly eaten and the rolls aren't fried! No oil involve ~healthy :x Koreans are not only so used to eating fresh produce, they also take time in really preparing their food = healthier than what can usually be bought outside!

Vietnamese Rice Paper for Spring Rolls
Photo from: vegweb.com

As pictured on top, vegetables (the kind that you would prefer to eat) and meat will comprise the filling of the roll. The meat will be cooked stove top in boiling water (the broth from this will be used later for ramen!). After, both cooked meat (beef in our case) and assorted veggies will be wrapped in softened rice paper (dipped in boiling water where the beef is being cooked) then dipped in a sauce (onion juice+pineapple juice+fish sauce)... then eaten!!! Just like that..! And, where's the picture? ..Just like that the food is all gone too :) Please understand!

And the broth? Of course we'll not let it go to a waste! Have an instant ramen or fresh noodles (if you want) ready and cook it in the now really tasty broth! ...burp!