Vietnamese Spring Rolls are non-cooked spring rolls that are super healthy and great snacks to have. They are visually appealing snacks but pretty much plain on its own. The flavour relies on the freshness of ingredients and it needs an awesome dip to make it amazing. So don’t short cut the dip and you can use any fresh Asian herbs and veggies to make up the roll. And please be gentle with the wrappers, you don’t wanna end up with a pile of disaster.
Fresh ingredients makes a world of difference
Serves 6 people
Work fast but gently to prevent tears on rice paper.
12 prawns, boiled, de-shelled, and halved
1 packet Vietnamese rice paper
Thai basil leaves
Mee Hoon, boiled and cooled
Garlic & Lime Sauce
2 chilli padi, chopped (1 red 1 green)
2 garlic, finely chopped
3 tbsp. lime juice
¼ cup sugar
¼ cup fish sauce
½ cup warm water
1. Mix all ingredients for dipping sauce and set it aside to let the flavours bind.
2. Get all the ingredients ready. Wash and pick all the leaves so it will easier to roll later. Blanch prawns in boiling water for 2 minutes and dip them in cold water to cool it down.
Once cooled, peel and halve the prawns
3. Take a piece of rice paper and quickly dip it in water. After a quick dip, it should still be quite stiff. It will soften as you start filling and rolling.
Don't soak it until completely soft because it will be very difficult to handle.
4. Place wet rice paper (still quite stiff) on clean surface and fill with fresh herbs first, followed by some cooked mee hoon.
I used some salad, Thai basil leaves and fresh mint. Don't put too much Thai basil because it will completely overpower the taste of everything else
5. Roll the herbs and place prawns last so you can see it through the wrappers.
Roll it up like a spring roll
6. Repeat step 3 and 4 until all ingredients or rice paper are used up.
7. Best eaten straight away with dipping sauce.