June 11, 2012
Vietnamese spring rolls are the perfect summer food. Light and refreshing, this is a dish to enjoy when it is hot. Sheets of rice paper are filled with rice vermicelli (thin rice noodles), bean sprouts, crunchy carrots, and succulent shrimp. For a vegetarian version of spring rolls, substitute the shrimp for tofu. Serve these spring rolls alongside chicken skewers with plenty of dipping sauce.
Ingredients:
4 rice wrappers
12 tiger prawns (peeled, deveined)
30 grams rice vermicelli
some Thai basil
some bean sprouts
carrots (finely julienned)
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)
Directions:
Fill a bowl with warm water. Dip one wrapper at a time into the water for about 1-2 second to soften.
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.
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