26/05/2015
Vietnamese Fresh Spring Rolls
For a true sense of the fresh flavours of Vietnamese cooking try these fresh spring rolls. A healthy and tasty lunch snack or entree
150g pork or chicken finely sliced,
Alternatively you can use prawns fish or leave as vegetarian
1 stalk of lemongrass, crushed
1 block of rice vermicelli
small handful each of chopped fresh mint and coriander
A few chives or finely chopped spring onions
1 grated carrot
Quarter of thin matchsticks of cucumber
half a soft lettuce shredded
8 rice paper wrappers
For the dipping sauce:
1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 chilli, finely sliced
Put the meat in a pan and cover with water. Add 1 tsp salt and bring to the boil, then turn down the heat, cover and simmer for about 20-25 minutes, until cooked through. Allow to cool, then slice thinly.
Pour boiling water over noodles and set aside for 5 minutes, rinse in cold water and. Drain well. Finely chop the soft centres of the lemongrass. Mix with the chopped coriander and mint.
Set out all ingredients. Soak the spring roll wrappers in water and add a small amount of each ingredient, bring in the sides of the rice paper and roll. Set aside covered in cling film.
Once all the rolls are made, make the sauce. Whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.
Pour sauce into small dipping bowl for each guest and serve.
