In three words; fresh, tasty and healthy
Serves: 3-4 (as a starter)
Ready in: 20-25 minutes
A light and healthy starter or an ideal lunch dish Vietnamese spring rolls are absolutely delicious.
There are two ways to do Vietnamese spring rolls; make them all from scratch and roll them yourself or place the ingredients on the table for everyone to make their own. Everyone loves making them especially kids! Interactive food is great fun and this recipe ticks all the boxes.
Vietnamese spring roll- ingredients
1 packet of round rice paper wrappers (small)
70g of vermicelli rice noodles (around two handfuls dry)
¼ of a cucumber (peeled and deseeded)
½ a bunch of spring onions
1 small carrot
150g of cooked medium sizes shrimps
1 handful of fresh mint leaves
Vietnamese spring rolls- Method
The only cooking required for this dish is the rice noodles and the preparation of the rice paper rolls. I suggest you follow the packet instructions for both of these. Or boil a kettle of water and completely submerge vermicelli rice noodles in boiling water for 4-5 minutes or until nice and soft all the way through.
Rice paper rolls need soaking in hot water. I recommend a type of baking tray so you can do several at once and then lay the softened ones out on a couple of tea towels. Both rice noodles and rice paper rolls should be served cold. The rice paper rolls are often sticky and can be a little tricky to keep flat.
Slice carrot, cucumber and spring onions into thin strips of about 5-7cm.
Once all of the ingredients are prepared I like to make my spring rolls using the ‘smiley face’ method: place two mint leaves as eyes, place prawns as nose and a small (very small) selection of noodles, beansprouts and vegetables as the mouth. The roll from the mouth up and make sure to turn the edges in as you roll.
Place on a plate and serve with either sweet chilli sauce of spring roll dipping sauce.
I have only ever seen spring roll dipping sauce in Chinese supermarkets, it is not essential but it is a thinner and slightly nicer dipping sauce.