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CDWM SA - Ep.5 - Lorraine - Starter

Lorraine’s Vietnamese Spring Rolls

Ingredients

Serves: 4 people

Preparation time: 90 min

  • 15 prawns
  • 8 rice wrappers
  • 1 carrot, julienned
  • handful bean sprouts
  • 1 1/3 fresh Thai basil, chopped
  • 3 tbsp fresh mint leaves, chopped
  • 3 tbsp fresh cilantro, chopped
  • 2 lettuce leaves, chopped
  • 150 g peanuts, chopped
  • 4 tsp fish sauce
  • 1/4 cup water
  • 2 tbsp fresh lime juice
  • 1 clove garlic
  • 2 tbsp palm sugar
  • 1/2 tsp chilli sauce
  • 2 tbsp soya sauce
  • 4-5 tbsp water

Preparation method

  • Bring medium saucepan of water to boil. Boil rice vermicelli 3-5 min, or until al dente, and drain.
  • Fill large bowl with warm water. Dip 1 wrapper into water for 1 sec to soften. Lay wrapper flat.
  • In row across centre, place 2 shrimp halves, a handful vermicelli, basil, mint, cilantro and lettuce. Leave ± 5cm uncovered on each side.
  • Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
  • Repeat with remaining ingredients.
  • In small bowl, mix fish sauce, water, lime juice, garlic, sugar and chilli sauce.
  • In separate small bowl, mix hoisin sauce and peanuts.
  • Add more olive oil if needed and put in chicken mince covered in oyster sauce.
  • Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.