Vietnamese Spring Rolls with Dipping Sauces

1 hr

4 servings

Equipment

Knife, peeler, chopping bard, large plate, saucepan, bowls

Steps

Prepare the Veg:

  • Chop into 1.5 inch lengths and arrange fillings on a large plate

Boil the noodles:

  • Cook for 4 minutes in boiling water, then strain under cold tap, to stop coking and cool down noodles.

Peanut Sauce:

  • In a saucepan add peanut butter, crushed garlic, grated ginger, chilli, finely chopped, hoisin/ soy sauce, sugar and  coconut milk

  • Bring to the boil and turn down to simmer for 5 mins to thicken. 

  • Squeeze 1/2 lime​

Fish Sauce

  • In a jar with a lid, add 4-5 tbsp fish sauce, 2 garlic cloves, 2 tbsp lemon/lime juice, 2 tbsp maple syrup, 1 tbsp sweet chilli sauce, 180 ml water. 

  • Shake to combine, taste and adjust flavours if necessary.

Get Rolling:


  • Take a shallow plate with a little cold water, dip one side of the rice paper wraps for 3-5 seconds.

  • Wet side down, add fillings to the wrap, creating a even log shape in the centre.

  • Start with lettuce, then noodles, then choice of fillings

  • Make sure not to over fill.

  • Wrap from the bottom, up. Folding in the sides as you roll. before reaching the end, apply a little water to the wrap, to act as a sealant.

Ingredients

For the Rolls:

  • 6 rice wraps 

  • 1 pack of thin rice noodles (vermicelli)

  • toasted sesame oil

  • 1 lime

Choose from following fillings:

  • 1 lettuce/ leaves

  • 2 carrots

  • 1 cucumber

  • 1 avocado

  • 2 spring onions

  • 1 mango

  • cooked prawns/ cooked chicken breast

  • fresh herbs of choice - mint/ coriander/ basil

Dipping Sauces:

  • 1 tbsp crunchy peanut butter (unsweetened)

  • 2 garlic cloves

  • 1 thumb size root ginger

  • 1 small chilli

  • 1 tbsp hoisin/ soy sauce

  • 1 tsp sugar

  • 200ml coconut milk

  • 1/2 lime


  • 4-5 tbsp fish sauce

  • 2 garlic cloves

  • 2 tbsp lemon/lime juice

  • 2 tbsp maple syrup

  • 1 chilli

  • 180 ml water

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