Vietnamese Spring Rolls

Vietnamese Spring Rolls

These translucent rolls are healthier and fresher than your usual deep-fried rolls.

Serves: Makes 8

Ingredients:

  • Ingredients
  • 8 rice paper wraps
  • 3 Pink Lady® apples, sliced
  • Handful shredded red cabbage
  • Handful sliced and blanched mangetout
  • 4-5 radishes, sliced
  • 2 spring onions, sliced
  • 2 Tbsp (30ml) chopped coriander, plus extra for garnishing
  • Salt and milled pepper
  • Sesame seeds, for serving
  • Dipping sauce
  • ¼ cup (60ml) soya sauce
  • 2 tsp (10ml) wasabi
  • Juice (30ml) of 1 lime
  • Pickled ginger (optional)

Method:

  1. Dip rice paper wraps individually into ice-cold water for about 30 seconds, or until soft.
  2. Place ⅛ of the apples, cabbage, mangetout, radishes, spring onions and coriander on 1 wrap, about halfway down from the middle of the wrap. Season.
  3. Fold over the sides, then fold over the bottom and roll upwards to enclose filling and create a spring roll.
  4. Repeat with remaining filling and rice paper wraps.
  5. Combine dipping sauce ingredients and set aside.
  6. Place spring rolls onto a serving platter and garnish with fresh coriander and sesame seeds.
  7. Serve with dipping sauce.
Download Recipe
Created by:

Chad January

Serves:

Ingredients:

Method:

Download Recipe
Created by:

Chad January