Vietnamese spring rolls

Fresh, crunch, tasty all in one!! Nostalgia from a great trip in Vietnam...

For 8 spring rolls

  • 50 g rice vermicelli or rice noodles

  • 8 spring roll rice wrappers

  • 8 large cooked prawns - peeled, deveined and cut in half

  • 50 g baby spinach

  • 1 carrot

  • 2 scallions

  • 3 tablespoons fresh Thai basil

  • 3 tablespoons fresh mint

  • 3 tablespoons fresh coriander

  • 2 teaspoon fish sauce

  • 50 ml water

  • 2 tablespoons fresh lime juice

  • 1 clove garlic, minced

  • 2 tablespoons caster sugar

  • 1/2 teaspoon garlic chilli sauce

  • 3 tablespoons hoisin sauce

  • 1 teaspoon finely chopped peanuts

  1. Bring a medium saucepan of water to the boil. Boil rice vermicelli for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick

  2. Chop basil, mint, coriander

  3. Cut in thin stick the spring onions and carrots

  4. Fill a large bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the centre, place 2 prawn halves, a handful of noodles, carrot sticks, scallion sticks, basil, mint, coriander and spinach, leaving about 5cm uncovered on each side

  5. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients

  6. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli sauce

  7. In another small bowl, mix the hoisin sauce and peanuts. Keep some peanuts aside

  8. Serve rolled spring rolls with the fish sauce, hoisin sauce mixtures and chopped peanuts

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