Fresh Vietnamese spring rolls
Photo by Tam West
Fresh spring rolls are a healthy snack that can be filled with almost anything. I like a combination of raw vegetables, cooked seafood or meat and the texture of the very thin rice vermicelli, which only takes a few minutes to cook (see below). Wrap the finished spring rolls in cling film and pack some soy sauce too. The dipping sauce in this recipe is really a little treat for Mum and Dad.
- Boil the carrot strips in salted water for 2 minutes, drain then plunge into iced water to stop them cooking. Drain well.
- Fill a large bowl with warm water, dip two rice papers at a time, very carefully, for about 30 seconds, until totally soft. Lay on a clean tea towel.
- Arrange three mint leaves in the centre of the rice paper, then three shrimps. Top with some pieces of lettuce, a small bundle of vermicelli, a pinch of snow pea shoots, strips of carrot and red capsicum, spring onion and coriander leaves.
- Leave about 4cm uncovered on each side. Fold the uncovered sides over and inward, then tightly roll the rice paper up. Repeat with remaining ingredients.
- For the sauce, place all ingredients in a small dish and whisk. This will keep, well covered, in the fridge.