Vietnamese spring rolls

YOU
4 servings Prep: 15 mins, Cooking: 5 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

16.00 rice paper wrappers
4.00 carrots — sraped and grated
2.00 red chilli — deseeded and thinly sliced
6.00 radishes — grated
100.00 g baby spinach
300.00 g mixed bean sprouts
0.00 oil
0.00 fresh mint — chopped
DIP
60.00 ml lemon juice — or fresh lime juice
45.00 ml vinegar — rice
10.00 ml brown sugar
15.00 ml oil
15.00 ml sesame seeds — toasted
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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.



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