Fresh Vietnamese Spring Rolls Recipe



Fresh Vietnamese Spring Rolls Recipes

Ingredients :

30g

1

1/2

1

16

1 cup

1 cup

4 tbsp

4 tbsp

1 tbsp

8

Dipping Sauce

2 tbsp

2 tbsp

2 tbsp

1

1

dried rice vermicelli

carrot, thinly sliced

Lebanese cucumber, peeled, seeded and thinly sliced

spring onion, thinly sliced

cooked prawns, peeled, deveined and chopped

finely shredded lettuce

fresh bean sprouts

fresh mint

fresh coriander leaves

roasted peanuts

dried 22cm rice paper rounds

 

crushed palm sugar or soft brown sugar

lime juice

fish sauce

clove garlic, crushed

small red chili, seeded and chopped

Method :
  1. Soak the vermicelli in boiling water for 2-3 minutes, or until soft.
  2. Cool under cold water, then drain.
  3. Cut roughly with scissors.
  4. Blanch the carrot, cool under cold water, then drain.
  5. Combine with all the ingredients except the wrappers.
  6. Dip a rice-paper round into a bowl of hot water for 15 seconds, or until soft.
  7. Lay on a tea towel and fill with one eighth of the filling.
  8. Fold in two opposite sides, then roll up into a parcel.
  9. Repeat, making seven more rolls.
  10. To make the dipping sauce, dissolve the palm sugar in 2 tbsp hot water.
  11. Add the remaining ingredients.
  12. Serve with the rolls.

Makes 8

Protein 18g

Fat: 3g

Carbohydrate: 10g

Dietary Fibre: 2.5g

Cholesterol: 112mg; 599kJ (145 cal)


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