These rolls are light and crisp, and filled with a vibrant and fresh tasting mixture of prawns, vegetables and fragrant herbs.
Filling
Start by getting all your ingredients together, we used:
- a good handful of raw king prawns
- 1 bunch spring onion, shreddded
- 1 carrot, shredded
- 1 small birds eye chilli, chopped (again, hands in eyes not recommended)
- handful of cooked vermicelli noodles
- small handful of roasted salted peanuts, finely chopped
- herbs, including coriander, mint and some Thai basil and chives that happened to be reduced in the shops.
Combine all the ingredients in a bowl.
To make the wrap Fill a dish with hot water and, with all the ingredients to hand and plenty of space, dip the wrapper into the hot water for 5 seconds then lay flat on a board. 1) Place a small amount of the mixture on the wrap. 2) Fold over the edges (so that none of the filling can escape) and then fold over the end closest to you. 3) Continue to roll until you have the perfect spring roll! Once you have prepared all the rolls, heat a pan of flavourless oil to about 160ºC and then lower in the rolls in small batches (maybe 4 at a time). They will sizzle and blister up quite dramatically. Fry for about 4-5 mins until crisp and golden. Dipping sauce Combine fish sauce, lime juice (twice as much lime as fish sauce), garlic, birds eye chilli and a little sugar to sweeten. thưởng thức! |