Fresh Vietnamese spring rolls
"This is a dish from Vietnam. It's our family favourite, we have it all the time in the summer because it's healthy and tasty. I love to make it for my family and friends. It fits the world cup theme because I've made for many of my friends of different nationalities and they love it."
Ingredients
Method
Ingredients
- 2 squares from packet Rice noodle (round and thin)
- 10 sheets Rice paper
- 4 Tbsp Hoisin Sauce
- 20 whole prawns
- 3 Porkstrips -
- 1/2 cucumber
- Coriander/mint/Vietnamese mint - any combination
- 2 handfuls Beansprout
- 2 handfuls Lettuce
- 5 Tbsp crunchy peanut butter
- Roughly crushed peanuts (unsalted)- topping for sauce
- Fresh chilli/Chilli sauce
- 1/4 lemon
- 1/4 cup plus 3 Tbsp Water
Method
- Boil pork, prawns, noodles (separately) and cut porkstrips into thin slices
- Cut cucumber into 4cm strips, chop coriander into 2cm strips, cut lettuce into small strips. Separate mint into individual leaves and roughly crush peanuts
- Prepare Hoisin and peanut sauce by Combining hoisin sauce, crunchy peanut butter and water. Mix well. Bring to boil then simmer for 5mins and add lemon juice.
- Put hot water (not boiling) into a big bowl then dip rice paper half side at a time until all wet. Place on a big plate. Fill roll with a combination of meat, noodles and veges, roll it up like a springroll then dip into sauce.
- Add fresh chilli/chilli sauce and crushed peanuts before serving.