Vietnamese Spring Rolls

 

Yield: 2 persons

Ingredients:

4 rice paper
12 basil leaves
12 cooked prawns
30g rice vermicelli
20g carrot, peeled and cut into matchsticks
50g bean sprouts
Nuoc Mam Cham (Dipping Sauce):
1 garlic clove, peeled and finely chopped
1 small red chilli, deseeded and finely chopped
2 tbsp sugar
2 tbsp fish sauce
4 tbsp water
juice of 1 lime

Directions:

1. Fill a bowl with warm water. Dip a wrapper one at a time into the water for 1-2 seconds to soften. Lay the wrapper over a tea towel on a chopping board or a dinner plate. The wrapper should become pliable within seconds.

2. In a row across the centre, put 3 basil leaves, 3 prawns, some vermicelli, carrots and bean sprouts. Leaving about 4cm-5cm on each side. Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely. Repeat with the remaining ingredients.

3. For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves. Serve spring rolls with dipping sauce.


http://www.mycookinghut.com/2008/07/29/vietnamese-spring-rolls/

Vietnamese Peanut Hoisin Dipping Sauce

• 1/2 cup water
• 4 Tbsp. creamy peanut butter, I used Jif reduced fat
• 4 Tbsp. Hoisin sauce
• 2 Tbsp. sugar

Put all in a blender and puree until smooth. Store any leftover in the refrigerator.

Chopped toasted peanuts for garnish

In a sauce bowl, add in the blended peanut hoisin sauce and garnish the top with some chopped toasted peanuts.

 

http://belachan2.blogspot.sg/2009/03/vietnamese-summer-rolls-and-best-peanut.html