Vietnamese Spring Rolls with Dipping Sauces
Knife, peeler, chopping bard, large plate, saucepan, bowls
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.
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
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.
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.
For the Rolls:
6 rice wraps
1 pack of thin rice noodles (vermicelli)
toasted sesame oil
Choose from following fillings:
1 lettuce/ leaves
2 spring onions
cooked prawns/ cooked chicken breast
fresh herbs of choice - mint/ coriander/ basil
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
4-5 tbsp fish sauce
2 garlic cloves
2 tbsp lemon/lime juice
2 tbsp maple syrup
180 ml water