Really fresh and lovely makes a great summer lunch.
Vietnamese Fresh Spring Rolls
50g rice vermicelli
7-8 rice wrappers (22cm diameter)
7-8 large cooked prawns – peeled, deveined and cut in half (if using frozen prawns, defrost de-vein cut in half lengthways and fry gently in a little butter until just done)
1 ⅓ tablespoons finely chopped fresh basil
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped fresh coriander
2 leaves lettuce, thinly sliced
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced/crushed into very small pieces
2 tablespoons white sugar
½ teaspoon garlic chili sauce
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, drain and cool with cold water so they do not cook anymore.
- Fill a large wide bowl with hand hot water. Dip one wrapper into the hot water for 2 – 3 seconds to soften. Lift out and for a second or two let the water drip back into the bowl then carefully lay wrapper flat on a large board (you may lose the first couple of wraps as you get used to the technique)
- In a row across the centre, place the 2 shrimp halves, a handful of vermicelli, basil, mint, coriander and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the warm water and sugar until dissolved then add the fish sauce, lime juice, garlic, and chili sauce.
- Serve rolled spring rolls with the fish sauce to dip into
Recipe based on: