Vietnamese spring rolls
Fresh Vietnamese spring rolls, also called summer rolls, are delicious, healthy, and incredibly pleasing to the eye! Colourful vegetables, glass noodles, and fruits that are wrapped in rice paper .You can dip them in a peanut or sweet & sour sauce.
Servings: 4 servings
Ingredients
Vietnamese spring rolls
- 4 rice papers
- 150 g carrots
- 1 mango
- 1/2 cucumber
- 50 g red cabbage
- 50 g bean sprouts
- 5 g coriander
Peanut sauce
- 160 g peanut butter
- 1 clove garlic
- 1 lime
- 1 cm ginger
- 2-3 tbsp soja sauce
- 2 tsp maple syrup
- crushed chillies
Sweet chilli sauce
- 1 paprika
- 1 clove garlic
- 1 fresh chilli
- 2 1/2 tbsp vinegar (wine- or rice vinegar)
- 5 tbsp sugar
- 70 g cellophane glass noodles or rice noodles
Instructions
Sweet and sour sauce
- Wash the paprika and the chilli, and peal the garlic.
- Add the paprika, chili and garlic to the mixer, cover and process until smooth. Place the smooth mixture into a cooking pot.
- Add ΒΌ l of water, vinegar andsugar, and cook it. Let it simmer on low heat, until the sauce is thickened.
- Let it cool down.
Peanut sauce
- Peal the garlic and the ginger, and finely chop them.
- Squeeze the lime.
- Add all ingredients for the peanut sauce in a bowl and blend it. If the sauce is too thick, you can add some water.
Vietnamese spring rolls
- Cook the glass noodles, follow the instructions on the package. Then, put them apart.
- Wash the carrots and the cucumber, then, cut them into thin strips of 5 cm.
- Peal the mango and cut it into thin slices.
- Finely cut the red cabbage and the coriander.
- Prepare a big bowl of warm, not boiling, water and submerge a rice paper for 10-20 seconds. If the rice paper becomes slimy, it was submerged for too long.
- Place the rice paper on aboard. Fill the lower third part of it with the carrot, mango, cucumber, red cabbage, bean sprouts and the coriander.
- Fold the sides in, then fold the bottom. Lightly squeeze the mix together as you roll.
- Serve with peanut or sweet chilli sauce and enjoy!