Vietnamese Spring Rolls
Spring Rolls Ingredients:
8 Spring Roll Rice Papers
3 Tbsp. Fresh Coriander
3 Tbsp. Fresh Mint Leaves
½ Fresh Lime
2 Large Carrots
200g Rice Noodles
16 Small Fresh Prawns, peeled, deveined and pan-fried
Sweet Chilli Sauce for dipping
- Bring a saucepan of water to the boil. Add rice noodles and cook for 3-5 minutes until soft. Drain noodles, rinse and set aside to cool.
- Cut carrots into thin sticks, chop mint and coriander leaves and mix these leaves with the carrot sticks together in a small bowl and squeeze lime juice over them.
- Fill a large shallow bowl with warm water. Dip one rice paper into the water for one second to soften. Lay the wrapper on a clean bench and place two prawns, a small handful of noodles, some carrot, mint and coriander in a row across the center, leaving a few centimeters of the rice paper uncovered on each side.
- Gently wrap the sides of the wrapper over each other to create rolls.
Serves 4 people
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