What better way to celebrate Spring than with fresh and delicious Vietnamese Spring Rolls! These healthy rolls from My Cooking Hut are filled with fresh herbs and shrimp then dipped in a sweet and spicy sauce. They're the perfect light lunch or snack!
Vietnamese Spring Rolls
Submitted to Foodista by My Cooking Hut
4 rice wrappers
12 tiger prawns (peeled, deveined)
30 grams rice vermicelli
Some Thai basil
Some bean sprouts
Carrots (finely julienned)
Dipping sauce:
2 clove of garlic, crushed
2 red birdeye chillies, sliced
2 tablespoons caster sugar
2 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons rice vinegar
Some chopped coriander (optional)
Soak the rice vermicelli in warm water until they turn soft, then drain them.
Fill a bowl with warm water. Dip one wrapper at a time into the water for about 1-2 second to soften.
Lay the wrapper on a dry chopping board or dinner plate. The rice paper should become pliable within seconds.
In a row across the centre, put 3 prawns, some vermicelli, carrots, bean sprouts, and a few leaves of basil. Leaving about 4-5cm on each side.
Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.
Repeat with the remaining ingredients.
For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves. Then, put in chopped coriander.
Serve spring rolls with dipping sauce.
