Helena’s Vietnamese spring rolls

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

Viana seitan

1 sliced red pepper

1 sliced carrot

½ sliced cucumber

Shredded purple cabbage

Tiger prawns

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.


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