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Vietnamese spring rolls
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Serves: 4-6 as a light meal or snack
2 tbsp rice vinegar
2 tbsp lime juice
1 tbsp caster sugar
1 medium carrot, peeled
6 long breakfast (or 12 regular) radishes, trimmed
1 cucumber portion, halved lengthways and deseeded
2 x 156g packs Nem Viet Vietnamese Spring Rolls Kit
28-42 large mint leaves
14 mange tout
1.Place the vinegar, lime juice and sugar into a bowl and mix well. Cut the carrot, radishes and cucumber into long thin matchsticks and add to the bowl with a generous amount of salt and pepper. Mix well to coat then cover and chill for at least 1 hour.
2. When the vegetables are ready, prepare the noodles and rice paper from the spring rolls kit according to pack instructions.
3. Lay a soaked rice paper sheet onto a clean dry plate. Leaving a 2cm gap at the bottom of the rice paper, place 2-3 mint leaves and 3 chives into the centre then top with some noodles, vegetables and a mange tout.
4. Fold the bottom 2cm of the rice paper over the filling then fold in the sides to roll up tightly. Repeat for each sheet of rice paper. Serve with the dipping sauce from the spring rolls pack.
Typical values per serving:
This recipe was first published in June 2014.