Well the sun is shining, the flowers are blooming, Spring is upon us. What better time to try new fresh recipes with some herbs from the garden!
I got this recipe while on an overnight cruise in Halong Bay in Hanoi – I thought I would share, as they taste yummy, and are gluten-free and dairy-free!
VIETNAMESE FRESH SPRING ROLL
Serves 4
Spring Roll Ingredients
300g Prawn slices, boiled, de-veined and cut lengthwise
50g Chicken breast, boiled
150g Rice vermicelli, boiled al dente
100g Spring onions
50g Bean sprouts
Lettuce leaves
Fresh coriander or basil leaves
Rice paper
Method
- Take one rice paper and lay it on a clean damp towel
- Stack a small amount of lettuce, beansprouts, herbs and rice noodle
- Fold over two sides of the rice paper to enclose the filling and roll over once
- Place the spring onion along the rolled up section
- Take one piece of chicken and prawn and lay them alongside the spring onion
- Slowly roll until the end, making sure the filling is compact
- Repeat the process for the remaining sheets of rice paper
Dipping Sauce
Combine all ingredients
5g Fresh chilli, chopped
5g Fresh garlic, chopped
1 tablespoon fresh lemon juice
2 tablespoons fish sauce (gluten free)
1 teaspoon brown sugar (could substitute for coconut palm sugar or rapadura sugar)
5 tablespoons filtered water
ENJOY!
