Vietnamese Spring Rolls


4 Dh Thin Rice Paper (22cm)

30 grams Df Jiangxi Rice Vermicelli(l)

12 tiger prawns (peeled, deveined)

Some Thai basil

Some bean sprouts

Carrots (finely julienned)

Cooking Instructions

Soak rice vermicelli in warm water until soft, then drain.Fill a bowl with warm water. Dip one wrapper at a time into water for about 1-2 second to soften.Lay the wrapper on a dry chopping board or dinner plate.

Across centre put 3 prawns, some vermicelli, carrots, bean sprouts, and few leaves basil. Leave about 4-5cm on each side.Fold sides in, then start to roll tightly & firmly from end that is near to you into cylinder, enclose filling completely.

Repeat with the remaining ingredients.For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves. Then, put in chopped coriander. Serve spring rolls with dipping sauce.

Dipping sauce:2 clove of garlic, crushed; 2 red birdeye chillies, sliced; 2 tablespoons caster sugar; 2 tablespoons lime juice; 3 tablespoons fish sauce; 3 tablespoons rice vinegar; Some chopped coriander (optional)

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