Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 8 cooked prawns, shelled; 2 crab sticks, cut in half lengthways; 4 iceberg lettuce leaves; fresh mint leaves; fresh coriander leaves; 4 Vietnamese rice paper wrappers; 2 carrots cut into matchsticks; dipping sauce:; 1 onion, finely chopped; 15 ml (1 tablespoon) fish sauce; 15 ml (1 tablespoon) white wine vinegar; 15 ml (1 tablespoon) sambal olek; 45 ml (3 tablespoons) coriander leaves; 15 ml (1 tablespoon) Thai sweet chilli sauce; 30 ml (2 tablespoons) golden sultanas, finely chopped

These rice paper rolls are simply delicious, crisp and fresh and the dipping sauce is to die for. Spoil yourself; they are dead simple to make.

Published 30 August 2021

Method

Make the dipping sauce. Combine all the ingredients in a food processor and blend for a few seconds to form a coarse paste. Chill until ready to serve.
Make the rolls. Lightly soften the rice wrapper in cold water for 3 to 5 seconds. Arrange the wrappers on a flat surface. Place 1 piece of lettuce on the wrapper. Top with 2 prawns, half a crabstick and carrots sticks. Scatter with a few mint and coriander leaves.
Roll firmly and cut in 4 pieces. To serve, place the rolls on a serving dish and serve with the chilled dipping sauce.