Julie Goodwin is back from her trip to Vietnam, with a quick and easy recipe for Vietnamese Fresh Spring Rolls.
Part one:
Part two:
VIETNAMESE FRESH SPRING ROLLS WITH DIPPING SAUCE
Serves 4 as an appetiser
Prep time: 20 minutes
Cooking time: 1 minute
Dipping Sauce
- 2 tablespoons sugar
- 1.5 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon garlic, chopped
- 1/2 teaspoon small red (birdseye) chilli, chopped
Spring rolls
- 100g green prawn meat, chopped
- 1 teaspoon peanut or vegetable oil
- 1 pinch each sugar and salt
- 1/2 cup shredded green papaya, green mango or mung means
- 1/2 cup cucumber, seeded and grated
- 1/2 cup carrot, grated
- 4 shallots (spring onions), sliced finely lengthways
- 1/2 cup lettuce leaves, shredded
- 1/2 cup mixed fresh herbs, chopped (Coriander, Vietnamese mint, Vietnamese basil)
- 2 teaspoons lime juice
- 1 pinch each further sugar and salt
- 8 sheets dry rice paper
Method
1. In a bowl, combine sugar, lime juice and fish sauce. Stir to dissolve sugar. Add garlic and chilli.
2. Taste and add more sugar or fish sauce if desired.
3. Heat oil in a wok over medium heat. Add prawns, sugar and salt and stir fry for 1 minute or until cooked.
4. In a separate bowl, add the papaya (or alternative), cucumber, carrot and shallots with lime juice, sugar and salt. Toss together and set aside.
5. To make the rolls, dip one sheet of rice paper into warm water and rest on a damp cloth.
6. Arrange 1/8th of the lettuce and herbs in a line along the top edge of the rice paper, followed by 1/8th of the salad mixture and 1/8th shrimp.
7. Roll the paper tightly. There is no need to fold over at the ends. Place the roll on a damp cloth and cover to prevent drying out.
8. Repeat for the remaining 7 rolls.
9. To serve, cut the rolls in half diagonally and place on a plate with a small dish of dipping sauce.
Cook's notes:
Rice paper can usually be bought in the Asian aisle of the supermarket. If not it will be available from an Asian grocery store.
Ordinary mint and basil can be substituted for Vietnamese mint and basil.
Instead of prawns, minced pork or chicken can be used. Cook for a little bit longer.
