Ingredients used..FYI, you can get Vietnamese spring roll wrapper at Tesco..
How to wrap Fresh Vietnamese spring rolls..
For fresh spring rolls, it is nice to serve with this Peanut Hoisin dipping sauce instead of nuoc cham dipping sauce
Fresh Vietnamese Spring Rolls (Goi Guon) 越南春卷*makes 16 rolls
To prepare Peanut Hoisin sauce (Nuoc Leo)50g warm water
50g hoisin sauce
60g crunchy peanut butter
1tbsp rice wine vinegar
1tsp sweet chili sauce
-Combine all the ingredients in a bowl and mix until well blended
To prepare spring rolls200g pork tenderloin
32 fresh medium prawns, peel and devein (or reduce half of the quantity if you like to halve the prawn)
½ carrot, shredded
1 cucumber, shredded
A bunch of coriander leaves
A bunch of basil leaves
1 small head butter lettuce leaves
50g dried rice vermicelli, blanched in hot water till soft
Vietnamese rice papers
- Bring water and one sprig of spring onions to a boil over medium heat in a saucepan and poach the pork for 10mins or until cooked. Remove and set aside to cool. Slice the pork into thin strips
- In the same pot of water, poach the prawns for 1min or until pink or just cooked. Remove and set aside to cool (You can also halve the prawns).
- To make the spring roll, briefly dip a rice wrapper in a bowl of water (drinking water) and use a clean cloth wipe off the excess water. Place on a dry surface, place a lettuce leaf onto the wrapper, and top with some pork strips, rice vermicelli, cucumber, carrot and basil leaves. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up halfway. Place 2 prawns, side by side, along the roll and top with coriander leaves, then continue to roll up tightly to complete the folding. Repeat until all the ingredients are used up.
- Arrange the spring rolls on a serving platter and serve with serving bowls of Peanut Hoisin dipping sauce on the side.
Recipe inspired by: Homestyle Vietnamese cookbook, with slight changes