Fresh Spring Rolls

Makes 6

Their Note

These spring rolls are delicious and the possibilities are endless. Add fresh prawns and avocado or perhaps spice them up with some diced chilli.

My Note

Yes! I have made these before and I know that they are very similar to every other recipe that I have used to make these. However, one thing that was different to every other time, and made the rolling much easier, was to soak the rice paper in cold water until it is just soft. Another difference was the sauce – it is amazing! Try it out some time.

Ingredients

6 rice paper sheets

Grated or finely sliced carrot

Mint leaves – bruised

¼ small cucumber diced

Vermicelli noodles

Salt and Pepper

Sliced cooked chicken breast (optional)

Coriander leaves – roughly chopped or bruised

Small dish of water

Vietnamese basil leaves

Basil leaves – bruised

Egg (optional)

1 tbs of soy sauce

Method

1. Prepare all your ingredients first so the rolls can be prepared quickly.

2. Remove any tough stems from leaves.

3. Place dry vermicelli noodles in a bowl of boiling water for several minutes until soft – strain and rinse with cold water.

4. Mix the egg and soy sauce together – poor into a fry pan and cook as a pancake. Remove, slice and cool (optional).

5. Pour a little water over a large plate to cover the surface (when we did this the water was room temperature).

6. Dip the rice paper sheets into the water and place on a flat surface.

7. Add a little of each of the fillings to the paper.

8. Add a touch of salt and pepper.

9. Fold in each of the two ends and then roll tightly.

10. Serve with chilli or the spring roll dipping sauce.

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Fresh Spring Rolls – Sauce

3 Tbs fish sauce

2 Tbs palm sugar

2 Tbs peanuts crushed

2 Tbs lime juice

1 tsp garlic

1 tsp shallot

Method

1. Mix palm sugar and fish sauce and lime juice together.

2. Boil this mix, take it off the cooker and set aside to cool.

3. Add garlic and shallots and stir well.

4. Some chilli can be added for hot sauce.