Spring Rolls

Name: Spring Rolls
Ingredients: 2 None shallots, peeled, chopped; 1-2 None green chilies, seeded, chopped; 2 tbsp fish sauce; 8-10 tbsp chili sauce; 5 tbsp wine vinegar; 1 None lime, zested and juiced; 12 sheets rice paper; 1/2 None cucumber, halved, seeded, cut into strips; 3 None carrots, peeled, cut into strips; 2 None bell peppers, seeded, cut into strips; 1-2 None green onions, chopped; 1/4 bunch fresh cilantro, leaves picked, plus extra to garnish

12 ingredients

3 steps

Ingredients

2 None shallots, peeled, chopped
1-2 None green chilies, seeded, chopped
2 tbsp fish sauce
8-10 tbsp chili sauce
5 tbsp wine vinegar
1 None lime, zested and juiced
12 sheets rice paper
1/2 None cucumber, halved, seeded, cut into strips
3 None carrots, peeled, cut into strips
2 None bell peppers, seeded, cut into strips
1-2 None green onions, chopped
1/4 bunch fresh cilantro, leaves picked, plus extra to garnish

Directions

1

Whisk together shallots, chilies, fish sauce, chili sauce, vinegar, lime zest and lime juice.
2

Soak 1 sheet of rice paper in lukewarm water for 30-40 seconds, until softened. Transfer to a damp cloth. Arrange vegetables, green onions and cilantro on rice paper then fold up into into spring roll. Set aside, covered with a damp towel. Repeat with remaining rice paper and filling.
3

Halve rolls diagonally and serve with dip. Garnish with cilantro.