Recipe Centre

Vietnamese spring rolls

Preparation time: 15 minutes

Cooking time: 5 minutes

Ingredients
16 rice paper wrappers
4 carrots, scraped and grated
2 red chillies, seeded and thinly sliced
6 radishes, grated
100 g baby spinach leaves
300 g bean sprouts
oil
handful chopped mint leaves
DIP
60 ml lime or lemon juice
45 ml rice vinegar
10 ml brown sugar
15 ml oil
15 ml toasted sesame seeds

Method:
Soak the rice paper wrappers in lukewarm water to soften. Drain.
Mix the vegetables and stir-fry for about 30 seconds in a little heated oil.
Spoon a little of the mixture on each rice paper wrapper, sprinkle with chopped mint and roll up.
Blend all the ingredients for the dip and serve with the spring rolls.

HINT
If rice paper wrappers are unobtainable, wrap the vegetables in lettuce leaves instead.

Recipe From : YOU March 25, 2004

Recipe from YOU : March 25, 2004 See what YOU has in store this month. Subscribe now and save!