Vietnamese Spring Rolls with Peanut dipping Sauce
Spring rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!
- 7 – 14 sheets of 8.5″ round rice paper
- 11 small cooked prawns/shrimp (about 5″ in length)
- 1.5 oz dried vermicelli noodles or 3 Cups cooked white rice
- Mint leaves
- Cucumber (julienned)
- Carrot (julienned, for crunch)
- Thai Holy Basil *
- 1 Cup Bean Sprouts
1) Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions) or if using rice cook as per instructions on rice package or rice cooker.
2) Peel the prawns, slice in half lengthwise.
3) Fill a large bowl with warm water. The bowl doesn’t need to be large enough to fit the whole rice paper in one go.
4) Place two rice papers together Note which side is the smooth side – this is supposed to be the outside of the spring roll. Submerge the rice papers into the water for 2 seconds. If your bowl isn’t large enough to fit the whole rice paper in one go, that’s fine, just rotate it and count 2 seconds for each section you submerge into the water.
5) Place the rice papers on a board or the counter with the smooth side down.
6) On the top part of the rice paper, place 3 prawns with a mint leaf in between.
7) Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
Serve immediately with the peanut dipping sauce.
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