Traditional Vietnamese food is fresh, colourful and nutritious. These rice paper spring rolls are a healthy but just as tasty alternative to deep fried spring rolls. This version of the recipe is vegetarian, but can be made with chicken or prawns for a tasty alternative.
Although rolling these rolls may take some time, the end result is worth it and it's a great skill to have in your cooing repertoire.
INGREDIENTS - Makes 40
For rice paper rolls
2 red onions - thinly sliced
2 large carrots - cut into julienne strips
1 mango - cut into julienne strips
1 red pepper - cut into julienne strips
A small bunch of coriander
A small bunch of Thai basil
40 mint leaves
40 round rice paper wrappers
For dipping sauce
100g sugar
Grated zest and juice of 2 limes
2 green chillies - finely sliced
80ml white rice vinegar
METHOD
Place all the ingredients for the dipping sauce in a small saucepan and boil for 5 minutes.
Place on the ingredients in small piles on a large chopping board so that they are easily accessible when you are wrapping the rolls.
Place a large tea towel on the work surface to assemble the rolls.
Dip a rice paper wrapping in a bowl of hot water until it is soft and pliable.
Remove the excess water with the tea towel.
Place small amounts of the vegetables, mango and ginger on the bottom of the wrapper.
Place a sprig of coriander and basil on the vegetables and bring the lower part of the wrapper over the vegetables and fold the sides in.
Place 2 mint leaves on the top of the wrapper and roll up the front side until a tight roll has formed.
Place seam-down on a tea towel and repeat with the other wrappers until they are finished.
Cut the rolls into half diagonally when ready to serve.
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