For a new tasty dish this summer, Helena from Evergreen tells us how to make delicious Vietnamese spring rolls
First up you need to source your ingredients for your spring rolls and and satay sauce. These are spring roll wrappers; Eskal vermicelli noodles; Viana seitan; one sliced red pepper; one sliced carrot; half a slice of cucumber; shredded purple cabbage; and tiger prawns.
For the satay sauce you will need a quarter cup Meridian smooth peanut butter; one tablespoon of Meridian sesame oil; two tablespoons of Thai Gold fish sauce; one thumb sized piece of fresh ginger; two cloves of fresh garlic; six to eight tablespoons of coconut milk; the juice of half a lime; two tabespoons Thai Gold soy sauce; one tablespoon of brown sugar; two tablespoons of Thai Gold Thai red curry paste; and five roasted and crushed peanuts.
Prepare the dipping sauce
Chop the garlic and ginger very finely. Add all ingredients into a large bowl and mix well. You can add more or less of the coconut milk if you wish depending on your texture preference. I like it quite smooth. Roast the peanuts in the oven for 15 minutes, crush and sprinkle on top of the sauce.
Prepare the rice paper wrappers
Pour warm water into a large bowl. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. There will be clear directions on the packet also.
Fill the rolls
Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top (I slice my vegetables up quite thinly so I can add a variety into each paper roll ). Then, a small amount of noodles. Lay any other ingredients of your choice on top. Prawns and/or smoked salmon work well. Do not overstuff the roll. Start small then add more, as needed, as you roll each one.
Roll everything up tightly. To do so, gently fold in the two ends and then roll it up tightly like you would a burrito.
Dip them in the delicious creamy satay sauce.