Vietnamese Spring Rolls w. Sweet & Sour Dipping Sauce
Safe to say a few things will happen here. First of all, you will wonder why you haven’t been making these deliciously healthy gems before and secondly, you will be wondering why you haven’t made more now!
The joy of these simple rolls is that you can do them in so many different ways and flavours. As long as you stick to the core ingredients you will have a healthy and fulfilling snack or a full meal. Get creative and see where the flavours take you.
Large and small bowl
Plastic chopping board
For the basic roll
1 large carrot
1/2 a cucumber
1/2 a bell pepper
Salad Leaves of choice
Fresh mint & coriander
For the dipping sauce
2 tbsp rice vinegar
2tsp maple syrup
1 tbsp soy sauce
1 small clove of garlic – minced
A small chunk of ginger – finely grated
1/2 a lime – juiced
1 spring onion – finely chopped
Finely sliced fresh red chilli
So we will start by making the sauces so all the flavours can really mingle together.
In the small bowl simply put all the ingredients for your sauce together and mix. Give it a taste and adjust the sweet, salty and sour flavours accordingly however you wish!
Cut your carrot, cucumber and bell pepper into long, thin battens or slices.
In your large bowl, half fill with warm water
Dip one rice paper sheet in for just 2 to 3 seconds. It will still feel a bit stiff when it comes out but will get softer as your work with it. Don’t over dip or it will be too soggy.
Once dipped, lay onto a plastic chopping board.
Lay your salad leaves, cut veggies and a few coriander and mint leaves into a tight bundle in the third of the paper closest to you. Leave the other 2/3rds free. Leave some space top and bottom.
Flip the empty space sections up to meet the ends of your veggies and mould in.
Carefully start to roll, gently tucking in any excess rice paper as you go until it is all done!
Place on a plate, just pick it up, dip it, eat and repeat the process!