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.