
I remembered I prepared this appetizer for my group of Ci Muis friend last year when they came to my house for a gathering. Thought of preparing it again tomorrow but don’t know I have the time to do it or not. The fresh Vietnamese Spring Rolls is one of my favourite provided I omit out the fresh Thai Basil leaves. I never like the smell of Thai Basil. Yuckksss… I can’t faint eating that! Never like it.
The Vietnamese spring rolls is easy to prepare and its healthy too. I can whack a lot of it actually. Hehehe… It is also a good one to prepare for a group of friends that come over for a gathering.

Ingredients:
250gm steamed prawns, shelled and halved
100gm glass noodles
1 cup beansprouts, tailed
1 carrot, shredded thinly
2 sprigs fresh coriander, chopped
Some fresh Thai basil leaves, chopped ( I omitted )
Some fresh mint leaves, chopped
20 sheets Vietnamese rice paper
Nuoc Cham Dipping Sauce:
5 tbsp cooled boiled water
2 tbsp sugar
3 tbsp fish sauce
2 red chillies, seeded and finely chopped
4 chilli padi, finely chopped
3 tbsp lime juice
1 tbsp rice wine vinegar
2 cloves garlic, finely chopped
Method:
1. Bring water to a boil in a small saucepan and blanch glass noodles till soft. Remove and drain well.
2. Using a hot damp tea towel, wipe the rice paper and leave aside until it has softened and is ready for use.
3. Place 3 halved prawns, some glass noodles, some beansprouts, carrot, chopped coriander, Thai basil leaves and mint leaves on the rice paper.
4. Fold one end of the rice paper over the filling and roll up firmly. Press lightly to seal.
5. Serve the spring rolls with Nuoc Cham dipping sauce.


Gonna eat a lot of this when I visit Sis in Hanoi this coming May. Yippie… can’t wait for the trip.












