Spring Rolls (Vietnam)
Ingredients
For Spring Rolls:
Spring roll wrappers (round are best)
Vietnamese/Thai Basil
Bean Sprouts
Mint leaves
Coriander
Grated carrots
Ruby or Boston lettuce
For dipping sauce:
2 Tbsp. Hoisin Sauce
1-2 tsp. Hot Chili Pepper paste (without garlic or onion)
1/2 juice of fresh lime
1 Tbsp. Chinese White Rice Vinegar
1-2 Tbsp Water
1-2 Tsp. sugar
1-2 Fresh garlic cloves
Roasted peanuts chopped
To make the spring rolls, soak a spring roll wrapper in warm water until soft. Spread out
on a flat surface. Layer a few lettuce leaves, grated carrot, several basil leaves, a few
coriander and mint leaves, and bean sprouts. Don't overfill. Close them as you would if
you were making regular egg rolls.To make sauce, combine and blend the ingredients (except
peanuts) I used Nouc Mam (fish sauce) which changes the taste. You need to experiment to
find what you like.. Just before serving place the peanuts on top of the sauce and spoon
over the end of the spring roll as you eat. Enjoy!