Tag Archives: vietnamese recipes

Vegetable fresh spring rolls with 2 dipping sauces

27 Feb

Fresh spring rolls are just darn lovely. Man Woman would have thought that making a veg version (normally it has prawns) would always be a hollow exercise, involving wistful gazes out over the table remembering the days when we’d bite into the pink and white crustaceans encased in viscose rice and crammed with fresh herbs. But, lo, ’tis not the case. This is just as good – and as we’ve already agreed, fresh spring rolls are darn lovely, that’s good enough for us.

Fresh spring rolls (makes 4 – 6)

  • Rice paper sheets
  • Handful of vermicelli
  • 1/2 green mango, sliced 2cm thick
  • 1 carrot, finely juiliened
  • 1/4 lettuce, shredded
  • Mint leaves
  • Coriander, chopped
  • 4 spring onion – green ends, sliced in half lengthways

Pour boiling water over vermicelli and soak noodles until soft. Drain and allow to cool.

Have cut vegetables ready to go.

Dip sheet of rice paper into hot water, allow to soften and then remove.

Lay 3 mint leaves flat face down in the centre of the paper. Just slightly closer to your good self, lay out the carrot, mango, coriander and lettuce in top of each other in a rectangular pile. On top, lay out about the same amount of vermicelli.

Fold over the edges on the rice paper at narrow ends of the veg & vermicelli pile. Then, tightly as possible, pull over the rice paper nearest yourself and wrap it over the veg pile, lay down a piece of spring onion so it sticks out and then continue rolling tightly.

Chili vinegar sauce

  • 1/2 of each: red, green and yellow birds’ eye chili, finely chopped
  • 3 TBSP rice vinegar
  • pinch of salt
  • 2/3 white part of a  spring onion, finely sliced

Sweet coriander sauce

  • 1 TBSP plum sauce
  • 1 TBSP lemon juice
  • 1.5 TBSP soy sauce
  • 2 tsp finely chopped coriander

Estimated cost: £1.90

Musical accompaniment: The Cave Singers

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