Fresh Spring Rolls Recipe

Fresh Spring Rolls is one of the most famous starter dish in Thailand and Vietnam. This recipe differs from those of other countries due mostly due to its ingredients; such as vermicelli is often used.


Preparation time: 30 minutes
Total cooking time: nil
Recipe makes 8

Ingredients

50 g dried bean vermicelli
2 cups hot water
8 dried rice paper wrappers
16 medium cooked prawns (peeled)
16 fresh Thai basil leaves
1 cup fresh coriander leaves
1 medium carrot, cut into short thin strips
1 tablespoon grated lime rind
2 tablespoons chili sauce

Dipping Sauce

1/3 cup cold water
1 teaspoon sugar
2 tablespoons fish sauce
1 tablespoon white vinegar
1 small red chili, finely chopped
1 tablespoon chopped coriander leaves and stems

Method

1. Soak the bean vermicelli in the hot water for 10 minutes and then drain. Drip a rice paper wrapper into lukewarm water, allow to soften and place on a work surface. Place 2 prawns side by side in the center of the wrapper and top with 2 basil leaves, 1 tablespoon of coriander, a few carrot trips, a little lime rind and a small amount of rice noodles. Spoon a little chili sauce over the top.

2. Press the filling down to flatten it a little; bring in two sides and roll up the parcel. Lay seam-side down on a serving plate and sprinkle with a little water; cover with plastic wrap. Repeat with remaining ingredients.

3. To make Dipping Sauce. Place the cold water in a a small bowl; add the sugar and stir until it dissolves. Stir in the fish sauce, vinegar, chili and coriander leaves an stems. Serve the spring rolls with Dipping sauce.

Note
Rice paper wrappers must be kept moist or they become brittle. Continue to sprinkle with cold water while rolling up and if leaving for any length of time before serving.