DESIGN + FOODTALKS with Václav Mlynář / @Bomma
Václav is a designer, Creative Director and studio owner based in Prague. He has international experience from studying and working in Czech, US, Denmark and London. He obtained his master degrees from Product Design at the Royal College of Art in London and the Academy of Arts, Architecture and Design in Prague. In 2011 Václav founded, with Jakub Pollág, award-wining design studio deFORM. In 2020 Václav main focus became the leadership of MONUMENT Office, a spatial/interior architecture studio focused on a creative advertisement, retails, pop-ups and exhibitions, which Václav set up together with Jakub in 2019.
Here is what he prepared for you:
Ingredients Spring Rolls:
thin rice vermicelli nudles
1 large carrot, peeled and cut
1 to 1 1/2 Persian cucumber
a large red bell pepper
mango, peeled and cut
1/2 cup loosely packed mint leaves
pieces of butter lettuce
large (22cm) circular rice paper sheets
warm water (for rolling spring rolls)
Ingredients Nước Chấm Sauce:
1/3 cup warm water
3 tablespoons sugar
2 1/2 tablespoons fish sauce
1 tablespoon lime juice
1 Thai chilli, sliced
a clove of garlic, mince
Prepare the Dipping Sauce (see note 5)
Mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
Taste the sauce and adjust the seasonings as necessary.
Set Up Spring Roll Station
Fill a large bowl with lukewarm water to wet the rice paper sheets.
Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
Roll the Spring Rolls (refer to the photo or video in the post for reference)
Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf.
Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
Serve the spring rolls with the dipping sauce.
Enjoy your meal!