vietnamese spring rolls
3 pieces of rice paper
½ cup of brown rice vermicelli, cooked
3 fresh lettuce leaves (wash and drained dry)
½ cup bean sprouts, blanched in boiling water
½ cup carrots, shredded
¼ cup mint leaves
¼ cup coriander leaves
2 spring onions, cut into slivers
6 medium prawns, deveined, cooked, peeled
Nuoc Cham sauce:
2 tablespoons fresh lime juice
2 tablespoons fish sauce
2 tablespoons water
1 teaspoon sugar
1 small clove garlic, minced
1 birds eye chilli, minced
This is my version of Vietnamese spring roll. I have substituted brown rice vermicelli to lower the glycaemic index. This spring roll is packed with fresh salad and herbs – which means it has a lovely, fresh taste and most of its antioxidants are retained. You can substitute the vegetables with your favourite ones. Try shredded guava, blanched choy sum, alfalfa sprouts or shredded courgettes! Don’t omit the prawns as they are a source of omega -3 fatty acid and zinc; alternatively, you could use smoked salmon, or canned tuna
Makes 3 rolls
Preparation time: 35 minutes
Cooking time: 5 minutes
To make the springrolls:
Bring the water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Dip the rice paper in a large bowl of warm water so it will become soft
Place the rice paper on a flat area, then stack small amount of lettuce, rice vermicelli, sprouts, carrots, coriander, mint leaves, spring onion and prawns.
Roll the rice paper and fold over the ends to seal in the filling.
Cover with damp cloth and continue to make the rest of the rice paper rolls.
To make the Nuoc Cham sauce:
In a small bowl, mix all the ingredients together.