FRESH VIETNAMESE SPRING ROLLS
Yield: 12 spring rolls
- 18 medium prawns - about 350gr
- 90gr thin rice noodels (vermicelli)
- 1 large carrot, peeled and cut into thin matchsticks
- 1 to 1 1/2 Persian cucumber, cut into matchsticks
- a large red capsicum, cut into matchsticks
- 1/2 cup loosely packed mint leaves
- 12 pieces of lettuce
- 12 large 22cm circular rice paper sheets
- warm water for rolling spring rolls
- 1/2 cup creamy peanut butter
- 1/2 cup filtered water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 to 2 tablespoons maple syrup
- 1 teaspoon toasted sesame oil
- 1/3 cup warm water
- 3 tablespoons sugar
- 2 tablespoons fish sauce, can add more to taste
- 1 tablespoon lime juice
- 1 red chilli, sliced
- a clove of garlic, minced
Pick your dipping sauce of choice above and mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
Taste the sauce and adjust the seasonings as necessary.
Prepare the Prawns
Fill a medium saucepan or small pot with water and bring it to boil on high heat.
Once the water boils, add the prawns and cook for 2 minutes. Remove the prawns from the water and let them cool for 5 minutes.
Lay a prawn on its side on a chopping board. Gently press the prawn down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining prawns.
Prepare the Noodles
- Fill a large saucepan or small pot with water and bring it to boil on high heat.
- Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
- Once the noodles have softened, drain and rinse the noodles under cold water. I like cutting the noodles with kitchen scissors several times so they are shorter and easier to grab.
Set Up Spring Roll Station
Fill a large bowl with lukewarm water to wet the rice paper sheets.
Transfer all the vegetables, prawns, herbs, and noodles into bowls and arrange them on your work top.
Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
Roll the Spring Rolls
Quickly dip a sheet of rice paper in the water to moisten the entire surface. This should take no longer than a few seconds.
Lay the wet rice paper on your work surface. Place a piece of lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red capsicum, and mint leaves over the center of the lettuce leaf.
Arrange 3 pieces of prawns below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
Serve the spring rolls with the dipping sauce.
Buy online and receive at home: Prawns
Recipe via www.healthynibblesandbits.com