This deliciously authentic recipe for Vietnamese Spring Rolls takes a little longer to prepare than many of our weekend recipes, but it is still January, we've still got some time - and the time and effort are worth it. Depending on how you go with the rice paper, it can take between 45-75 minutes in preparation time.
Serves 4
8 sheets rice paper wrappers, plus more in case some break (16-24cm across is best)
red leaf lettuce
3 cups fresh herbs: Vietnamese mint, cilantro, Thai (or regular) basil, red perilla, bean sprouts (any combination of these is fine)
pickles such as carrot, radish etc
8 ounces small round rice noodles, cooked according to package directions (try not to use the super thin vermicelli)
8 small slices pork shoulder, cooked as desired
12 cooked King prawns, peeled and halved
12 pieces garlic chives about 10cm in length
Dipping sauce (recipe below)
Lay all the ingredients out on the table.
Soften the rice paper using your method of choice:
1. Dip in a bowl of warm water for about 3-5 seconds (depending on its thickness).
2. Lay on a flat surface and wipe with a wet non-terry towel several times until pliable.
3. Fill a spray bottle with water and spray until pliable.
You want the rice paper to be just soft enough tofold it. You will lessen the risk of over-soaking your rice paper wrapper if you use the latter two methods but it is up to you.
Place the wrapper on flat surface and lay a piece of lettuce on the edge closest to you. Grab a handful of herbs and place them on top of the lettuce. Place a handful of noodles on top of the greens. Add some pickles. Arrange two slices of pork above the noodles, followed by 3 slices of shrimp, pink-side down.
Fold the edge closest to you over the ingredients and start rolling, ensuring the roll is snug as you go. When you are about half-way, fold both sides in and arrange three pieces of garlic chives on the right so that they jut out like palm leaves swaying in the wind. Continue rolling until you have a nice tight roll.
If you tear the rice paper, don’t fret, just start over again. And even if your roll isn’t perfect, so what, it’ll still taste good!
Serve with dipping sauce.
Dipping sauce
2 large cloves garlic, minced
1 to 2 red chilies, or to taste, sliced
3 tablespoons sugar
3 tablespoons lime juice
2 tablespoons warm water
Combine all the ingredients in a small bowl and stir until the sugar has dissolved.
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