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Vietnamese Spring Rolls

imageI make these bad boys a lot! They are great to pack as lunches or snacks as they don’t require refrigeration, and they aren’t too messy when traveling.

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My favourite!

 

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I didn’t have any peanuts, so I used cashews instead

You will need:

  • Rice paper wrappers
  • 1-2 carrots
  • small head of cabbage
  • bunch of holy basil
  • 1 cup bean sprouts
  • bunch of spring onions, only green part
  • 1/4 cup peanuts, crushed

For the dipping sauce:

  • fish sauce
  • tamarind paste
  • palm sugar
  • chili powder

How to do it:

  1. Start off by washing and prepping your veg. Rip the leaves of basil from the stems, rinse the beansprouts and green onions. Remember, you only want the green part of the onion.
  2. Shred your cabbage and carrot, then mix together in a bowl.
  3. Crush your nuts with a sharp knife, mortar and pestle or food processor.

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    This recipe is all about preparation!

  4. Bowl some water and lay out a large plate for the rice paper wrappers.
  5. Now you need to prep the rice paper wrappers. Lay one flat on a plate, and then pour the hot water over it. Be careful! You need to turn the wrapper over so that both sides are wet. You don’t want the wrapper to be too sticky or too soft.

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    Have some cool water nearby

  6. Once the wrapper has become soft and pliable, shake or squeeze the excess water off.
  7. Lay it flat on a cutting board, and then start to add in your ingredients.

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    While you’re filling the first one, put another wrapper in the water

  8. Follow the instructions on the back of the packet – you want to roll the wrapper once, then tuck in the two ends, then continue wrapping it.

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    It takes a bit of practise, I admit!

  9. In a small mixing bowl, add in some fish sauce, tamarind paste, and palm sugar. Just keep adding the ingredients until you get a sweet and sour flavour. Add in some chili powder, if desired, then serve with your Vietnamese Spring rolls!
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