Fresh Spring Rolls

(pic: wiux)

Ingredients :

50 gr dried bean vermicelli
2 cups hot water
8 dried rice paper wrappers
16 medium cooked prawns, peeled
1 cup fresh coriander leaves
1 medium carrot, cut into short thin strips
1 tbsp grated lime rind
2 tbsp chili sauce

Dipping Sauce
one-three cup cold water
1 tsp sugar
2 tbsp fish sauce
1 tbsp white vinegar
1 small red chili, finely chopped
1 tbsp chopped coriander leaves and stems



How To Make :

1. Soak the bean vermicelli in the hot water for 10 minutes and then drain. Dip a rice paper wrapper into luke-warm water, allow to soften and place on a work surface.

2. Place 2 prawns side-by-side in the center of the wrapper and top with 2 basil leaves, 1 tbsp of coriander, a few carrot strips, a little lime rind and a small amount of rice noodles. Spoon a little chili sauce over the top.

3. Press the filling down to flatten it a little ; bring in two sides and roll up the parcel. Lay seam-side down on a serving plate and sprinkle with a little water ; cover with plastic wrap. Repeat with remaining ingredients.

4. To make dipping sauce : Place the cold water in a small bowl ; add the sugar and stir until it dissolves. Stir in the fish sauce, vinegar, chili and coriander leaves and stems. Serve the spring rolls with Dipping Sauce.

Serve 8
Source : Asia Books