Wednesday, 20 October 2010

Fresh Vietnamese Spring Rolls

They really are amazing. I only seem to make these for canape parties but really I should make them up for lunch sometimes or for starters because they make me all excited and because you eat them cold you can tweak the flavours until they are perfect before you serve them. 

You need to soak each wrapper, one by one in hot water until its soft and then lay down onto a clean J cloth.

Make your filling by cooking and cooling vermicilli noodles and mixing with whatever you like! I shred cabbage, carrot, chillies, mint, coriander and spring onions and mix with prawns, fish sauce, soy sauce, lime juice, japanese vinegar and a dash of sesame oil and seasoning.  
Start  by pressing down  a few coriander leaves and then layer noodle mix on top

 Pack tightly and roll the wrapper away from you. Before you get to the end, tuck in the sides and then continue to roll until you end up with a spring roll!

 I make another dressing with the same wet ingredients as above with a touch more soy, mint and chilli. I then cut the rolls in half and drizzle a little dressing on top of each one so you don't have to get messy dipping them!

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