Fresh as Fresh Spring Rolls


Fresh as Fresh Spring Rolls


1 carrot, cut into matchsticks
1/2 cucumber, deseeded and cut into matchsticks
1 cup finely shredded lettuce or cabbage
1/2 cup bean sprouts
1/4 cup fresh coriander, finely chopped
1/4 cup fresh mint, finely chopped
8 rice-paper wrappers

1 teaspoon fish sauce
1 tablespoon white rice vinegar
1 teaspoon sesame oil
juice of 1 lime
1 kaffir lime leaf, finely shredded
1 tablespoon grated palm sugar or 1 teaspoon brown sugar
1-2 red chillies, deseeded and finely chopped (according to taste)

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100068


There are lots of fried spring rolls in Vietnam, which I love, but after a few days I start to crave the unfried soft ones.  You can adjust and add other ingredients, such as shredded chicken, prawns or barbecued pork, but this simple vegetarian version is a good place to start.  Your first effort may look a bit raggedy but you will get better with practise.


To make the spring rolls, start with a clear bench - you need space to assemble them.  Arrange all the prepared vegetables and herbs in a row.

Fill a bowl with hot water.  Dip each rice paper wrapper in the hot water for 5 seconds or so and lay them flat on a damp tea towel.

Starting with the first wrapper to have been dipped, and, workng in order of dipping, place each wrapper on the bench and place desired amounts of carrot, cucumber, lettuce or cabbage, bean sprouts and herbs horizontally across the centre.

Starting with the edge closest to you, roll it away from you for one complete somersault. Then fold in the left and right sides and continue to roll.  You should end up with a tight, neat roll, closed at both ends.

To make the dipping sauce, put all the ingredients in a bowl and stir until sugar has dissolved.  Adjust heat to taste - it should be sweet, sour, salty and yummy.

To serve, cut rolls in half on the diagonal and arrange on a platter with a dish of dipping sauce, a dish of hoisin sauce and some crushed peanuts.




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