Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • Vietnamese
  • Asian
  • fingerfood
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • some bean sprouts
  • carrots (finely julienned)
  • 2 red birdeye chillies, sliced
  • 3 tablespoons fish sauce
  • 2 cloves garlic, minced
  • 2 tablespoons lime juice
  • 4 rice wrappers
  • 30 grams rice vermicelli
  • 3 tablespoons rice vinegar
  • 2 tablespoons caster sugar
  • some Thai basil
  • 12 tiger prawns (peeled, deveined)
Instructions

Soak the rice vermicelli in warm water until they turn soft, then drain them.Fill a bowl with warm water. Dip one wrapper at a time into the water for about 1-2 second to soften.

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

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