Vietnamese spring rolls

Recipe from: 3/25/2004 12:00:00 AM

Ingredients 14
Servings 4
Time 15 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

5 minutes
 
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.

 

Read more on: stir-fry
 

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