• Vietnamese Spring Rolls

    Posted on December 24, 2013 by in Recipes, Starters

     

    Spring Rolls 600I love these Vietnamese spring rolls!

    They are low on calories, a perfect excuse to be made any day. I love serving them as an refreshing appetiser for any Asian-inspired meal or simply to prepare them for myself as a light lunch for a busy working day.

    Whatever the occasion they are so tasty, light and easy to make that you should simply give it a try!

    Ingredients

    For 10 spring rolls

    1. 10 rice papper disks
    2. 1 tbsp rasped lemongrass
    3. 2 garlic cloves (thinly chopped)
    4. 1 tsp sesame seeds
    5. 1 tbsp fish sauce
    6. 1 tsp sunflower oil
    7. 1 tsp sugar
    8. 1 pinch of salt
    9. 200g beef (cut in thin slices)
    10. 10 lettuce salad leaves
    11. 10 thinly cut slices of cucumber
    12. 10 thinly cut slices of carrots
    13. 10 thinly cut slices of red cabbage
    14. 10 fresh mint leaves
    15. 10 fresh Thai basil leaves
    16. 10 fresh coriander leaves
    17. A handful of Vietnamese noodles

    For the dip sauce

    1. 2 tbs sugar
    2. 2 tbs freshly squeezed lime juice
    3. 2 tbs fish sauce
    4. 1 tsp garlic (thinly chopped)
    5. 1 tsp sweet red paprika (thinly chopped)

    Method

    1. For the rolls: Mix together in a bawl the slices of beef meat, the rasped lemongrass, the sesame seeds, the garlic, the fish sauce, oil, sugar and salt. Heat a little oil in a cooking pan and add the beef mixture cooking quickly on high heat.
    2. Set a handful of Vietnamese noodles in a hot water and let them rest of 3 minutes. Take them out of the water and let them rest in a bawl.
    3. Boil one litter of water and pour it in a deep bawl. Dip the sides of the rice paper in the hot water, rotating the disc in such a way that it is not dry any more and every inch has been dipped in the warm water. Lay the rice paper on a flat surface. In the centre of the disc lay first the salad leave, then a spoon of the cooked beef, a few strings of the Vietnamese noodles, the carrot, cucumber and red cabbage sticks, and top with the fresh mint, Thai basil and coriander leaves. Fold each side of the rice paper disk wrapping the feeling in a parcel roll. Cut the roll in the middle to expose the colourful filling inside and arrange nicely on a tray.
    4. For the dip sauce: In a deep bawl add together the lime juice and the sugar, mixing until the sugar is completely dissolved. Add the fish sauce, garlic and sweet paprika and mix well until all flavours are incorporated.