Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 4 rice wrappers; 12 tiger prawns peeled, deveined; 1 ounce rice vermicelli; thai basil some; bean sprouts some; carrots finely julienned; 2 cloves garlic crushed; 2 chillies red birdeye, sliced; 2 tablespoons caster sugar; 2 tablespoons lime juice; 3 tablespoons fish sauce; 3 tablespoons rice vinegar; coriander some chopped, optional

13 ingredients

8 steps

Ingredients

4 rice wrappers
12 tiger prawns peeled, deveined
1 ounce rice vermicelli
thai basil some
bean sprouts some
carrots finely julienned
2 cloves garlic crushed
2 chillies red birdeye, sliced
2 tablespoons caster sugar
2 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons rice vinegar
coriander some chopped, optional

Directions

1

Soak the rice vermicelli in warm water until they turn soft, then drain them.
2

Fill a bowl with warm water. Dip one wrapper at a time into the water for about 1-2 second to soften.
3

Lay the wrapper on a dry chopping board or dinner plate. The rice paper should become pliable within seconds.
4

In a row across the centre, put 3 prawns, some vermicelli, carrots, bean sprouts, and a few leaves of basil. Leaving about 4-5cm on each side.
5

Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.
6

Repeat with the remaining ingredients.
7

For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves. Then, put in chopped coriander.
8

Serve spring rolls with dipping sauce.