The key to Vietnamese spring rolls is mastering the wetting of the rice paper rolls. I recommend that you ignore the packet instructions which usually advise dipping the rice paper sheets for 10-15 seconds, which is way too long!
These spring rolls are traditionally served with Nuoc Cham, a dipping sauce that combines water, fish sauce, sugar, lime juice, garlic and fresh chillies. Personally I prefer to combine fish sauce with sweet chilli sauce and rice wine vinegar, often called the Holy Trinity of South East Asian sauces.
Vietnamese spring roll rice wrappers
Vermicelli rice noodles
Cooked king prawns
Cucumber
Carrot
Beansprouts
Fresh coriander and mint
Dipping sauce
1 tablespoon of Thai fish sauce
1 tablespoon of Chinese rice vinegar
1-2 tablespoons of sweet chilli sauce
- Cook the noodles according to the packet instructions, drain and place into a bowl of cold water.
- Peel and julienne the carrots and cucumber.
- Place some lukewarm water in the bottom of a baking tray (see image 3).
- Take a spring roll wrapper and place it into the water for 2-5 seconds - it should still feel a little stiff when you remove it.
- Place it on a slightly wet chopping board, to prevent it sticking.
Mix equal parts sweet chilli sauce and rice wine vinegar with a dash of fish sauce
