Vietnamese Style Spring Rolls
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Vietnamese Style Spring Rolls

The perfect Asian recipe to rustle up in the summers. It is packed with fresh and crunchy veggies and served cold with a garlic basil dipping sauce alongside.

Amrita Kaur

Ingredients

3-serving
  1. 6 Rice paper wrappers
  2. 1/2 Cup glass noodles
  3. 1 Carrots , Julienned
  4. 1 Cucumber , Julienned
  5. 6 Lettuce Roamine Leaaves
  6. 1 Spring Onion With greens , thinly sliced Stalk
  7. 1/4 Cup Cabbage Purple , Julienned
  8. 6 Thai Basil Leaves
  9. 2 Tablespoons Coriander mint and , chopped fine
  10. 4 Cloves Garlic
  11. 3 red Chili Thai
  12. 1 Tablespoon Brown Sugar
  13. 1 Teaspoon Red Wine Vinegar
  14. 1 Teaspoon Lemon Juice
  15. 1/4 Cup Soy Sauce
  16. 3 Tablespoons Water

Method

20 mins
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    Prepare your dipping sauce: - Heat oil in a pan, sauté the garlic in it till it turns golden. - Throw in the red chilli and the rest of your ingredients (brown sugar, red wine vinegar, lemon juice, soy sauce and water) in the pan except basil leaves.

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    For the rolls: - Keep all your veggies ready in different bowls on your kitchen platform. - Dip the rice paper gently in warm water for a few seconds. Take it out immediately and spread over a wooden chopping board. - Do not let it sit for long. Start assembling the roll quickly.

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    Finally: - Arrange the rolls diagonally halved on a serving plate. Place your garlic dipping sauce on the side. Serve cold.

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