If you’re looking for a recipe that doesn’t take much effort but is guaranteed to impress then you’re in the right place.
Vietnamese spring rolls are always a must order in Vietnamese restaurants. Its fresh, colourful and a perfect substitute for a salad. Combine this with the spicy, tangy dipping sauce and you’ve got a starter that will leave everyone wanting more!
Putting together the spring rolls doesn’t take a lot of effort. Plus it is extremely versatile; rice paper, lettuce, carrots, prawns, shredded meat, cucumber, peanuts, vermicelli, basil, coriander, and mint. The possibilities are endless.
In this instance, I used vermicelli, sliced mangoes, carrots and crushed peanuts for my filling. The mango kept the spring rolls fresh and paired well with the dipping sauce. If you prefer using prawns, boiled until it turns pink and let cool before using.
One thing to keep in mind is that rice paper is very delicate and requires wet fingers to prevent tearing.