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Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: some bean sprouts; carrots (finely julienned); 2 red birdeye chillies, sliced; 3 tablespoons fish sauce; 2 cloves garlic, minced; 2 tablespoons lime juice; 4 rice wrappers; 30 grams rice vermicelli; 3 tablespoons rice vinegar; 2 tablespoons caster sugar; some Thai basil; 12 tiger prawns (peeled, deveined)

By Foodista45 min4 servings

If you have approximately 45 minutes to spend in the kitchen, Vietnamese Spring Rolls might be a tremendous dairy free and pescatarian recipe to try. This recipe serves 4. One serving contains 220 calories, 25g of protein, and 2g of fat. For $4.43 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. It can be enjoyed any time, but it is especially good for Spring. 1 person has tried and liked this recipe. This recipe is typical of Vietnamese cuisine. Head to the store and pick up thai basil, rice wrappers,

Instructions

1
Soak the rice vermicelli in warm water until they turn soft, then drain them.Fill a bowl with warm water. Dip one wrapper at a time into the water for about 1-2 second to soften.
2
Lay the wrapper on a dry chopping board or dinner plate. The rice paper should become pliable within seconds.In a row across the centre, put 3 prawns, some vermicelli, carrots, bean sprouts, and a few leaves of basil. Leaving about 4-5cm on each side.Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.Repeat with the remaining ingredients.For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves. Then, put in chopped coriander.
3
Serve spring rolls with dipping sauce.

Recipe from foodista.com