Ingredients
Serves:2-4 servings
Salad
- Rice Paper
- Protein: Cooked prawns (or pork, chicken, tofu, omelette etc.)
- 1 package of rice vermicelli noodles, cooked
- 1 cup of neutral flavour frying oil (vegetable, peanut, etc)
- 1 cup green or purple cabbage very finely sliced
- 2 carrots julienne cut or shredded
- 1 red pepper very finely sliced or julienne
- 1 cucumber (or courgette), de-seeded & finely sliced
- 2 Spring onions, thinly sliced
- Butter lettuce, fresh coriander. (mint & Thai basil)
- ½ cup roasted peanuts or cashew nuts, chopped
- 1 tbsp sesame seeds optional
Peanut Sauce:
- 2 tbsp toasted sesame oil
- 2 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 clove garlic, grated
- ½ inch fresh ginger, grated
- 1/2 tbsp chili sauce(sriracha)
- 1 tsp lime juice
- 1 tsp honey or brown sugar
- Optional: 1 tbsp miso, peanut or almond butter
Nước Chấm Sauce:
- 1/3 cup warm water
- 3 tablespoons sugar
- 2 tablespoons fish sauce, can add more to taste
- 1 tablespoon lime juice
- 1 Thai chilli, sliced
- A clove of garlic, minced
Method
- Cook or soak the noodles just until al dente, according to package directions. Drain, rinse them under cool water, dry well, then toss the noodles with some sesame oil and a splash of soy sauce, and set aside.
- Fill a shallow pan or large bowl with an inch of water. Place one rice paper in the water and let it rest for about 10-15 seconds approx. Wait until the sheet is pliable but not super floppy. Carefully lay it flat on a chopping board.
- Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, carrots, cucumber and the fresh herbs. Add protein right beside the herbs.
- Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
- To make the peanut sauce (or the Nước Chấm Sauce), mix all ingredients in a small bowl, mix until fully combined, add in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
- Serve the spring rolls with peanut sauce or Nước Chấm Sauce on the side. You can serve them cold or pan fried, sliced in half on the diagonal with a sharp chef's knife.
Chef Jeeny's tips: This is a great recipe for a summer BBQ, to bring for a picnic, to work or college. You can make them in advance and keep in an airtight container with a damp kitchen towel on top to avoid them drying out. Serve them cold or hot, equally fresh, healthy & delicious!
