Vietnamese Spring Rolls with Dipping Sauce

Ingredients - Spring Rolls

• 1 handful vermicelli rice noodles
• ½ C soybean sprouts, finely chopped
• ½ C carrots, grated
• 2 spring onions, finely chopped
• ½ C mint (preferably Vietnamese) or basil, finely chopped
• juice of 1 lime
• 1 dash fish sauce
• 1 tsp caster sugar
• 1 tbsp Thai sweet chilli sauce
• 24 spring roll wrappers

Ingredients - Vietnamese Dipping Sauce

• juice of 3 limes
• 3 tbsp fish sauce
• 1 tbsp caster sugar
• 1 fresh red chilli, seeded and finely chopped
• 1 thumb-sized piece of ginger, grated

Method

Pour boiling water into a bowl containing the noodles then soak for 15 minutes. Drain the noodles thoroughly and chop roughly.

Mix the noodles, sprouts, carrot, spring onion and mint.

Add the lime juice, fish sauce, sugar and chilli sauce and mix well. Pour hot water into a shallow bowl. Take a spring roll wrapper and dunk it in the water. Allow it to soften for a minute, then remove and lay on a clean, damp tea towel. Continue with the remaining wrappers, four to five at a time. Do not lay them on top of each other as they’ll fuse together. The wrappers are now ready to roll.

Place a small handful of the filling in a strip at one end of the wrapper. Roll the wrapper tightly, folding in the sides to enclose the filling. Repeat the process with the rest of the wrappers.

Keep the spring rolls covered in the refrigerator until ready to serve. To make the sauce, mix all the ingredients in a bowl.