For a tasty dish this New Year, Helena from Evergreen tells us how to make delicious Vietnamese spring rolls.
Spring roll wrappers
Eskal vermicelli noodles
1 sliced red pepper
1 sliced carrot
½ sliced cucumber
Shredded purple cabbage
For the satay sauce:
¼ cup Meridian smooth peanut butter
1 tbsp Meridian sesame oil
2 tsp Thai Gold fish sauce
1 thumb sized piece of fresh ginger
2 cloves of fresh garlic
6-8 tbsps coconut milk
Juice of ½ lime
2 tsp Thai Gold soy sauce
1 tsp brown sugar
2 tsp Thai Gold Thai red curry paste
5 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 to 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 them: 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: Dip them in the delicious creamy satay sauce.