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    Vietnamese-style fresh rolls

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    *mandatory

    Vietnamese-style fresh rolls

    • Preparation time: 30 minutes
    • Cooking time: 15 minutes

    Serves: 2 - 4

    Ingredients

    For the dipping sauce:
    1⁄2 red chilli, finely diced
    3-4cm piece fresh ginger, peeled and finely diced
    2 cloves garlic, crushed
    1 stalk lemongrass, finely diced
    2 lime leaves
    2 tbsp fish sauce
    2 tbsp rice vinegar
    2 tbsp palm sugar
    2 whole cloves
    1 lime

    For the rolls:
    50g cooked rice noodles
    1 tsp medium curry powder
    4 rice paper sheets (eg. Blue Dragon Spring Roll Wrappers)
    15g basil leaves
    15g mint leaves
    15g coriander sprigs
    1⁄4 cucumber, finely sliced
    1 carrot, finely sliced
    2 salad onions, finely sliced 4 long radishes, finely sliced
    4 cooked king prawns, halved lengthways

    Method

    1. Place all the dipping sauce ingredients into a saucepan with the juice of 1⁄2 the lime and 50ml of cold water. Bring to the boil and cook until reduced by half. Set aside to cool then add the remaining lime juice.

    2. To make the rolls, place the cooked noodles in a mixing bowl and add 2 tbsp of the dipping sauce and the curry powder, mix thoroughly. Place the rice paper sheets in a tray of cold water for 18-20 seconds. Carefully remove from the tray and place directly onto a chopping board, rubbing any excess water over it with the flat of your hand until the rice paper becomes soft.

    3. Divide the basil, mint and coriander between the rice paper, followed by the noodles, a small pinch of each of the chopped vegetables and finally the sliced prawns.

    4. Start to roll up the rice paper, stopping halfway, then fold in the outside edges of the rice paper before continuing to roll up tightly, making sure the rolls are compact. Allow to chill for at least 10 minutes before slicing in half. Serve with dipping sauce. 

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