Vietnamese spring rolls

Name: Vietnamese spring rolls
Cuisine: British
Ingredients: Rice paper spring roll wrappers; Selection of crunchy veg - e.g. spring onion, ginger, chilli, cucumber, carrot; Cooked chicken/prawns; Hot water; 2 tbsp soy sauce; 1 tbsp malt vinegar; 1/2 tbsp golden syrup; Chopped red chilli; 2 tbsp peanut butter; 1 tbsp soy sauce; 1/2 tbsp sugar; 1/2 tbsp lemon juice; 1 ice crushed garlic; Boiling water

Sophie @cook_23848982

Vietnamese spring rolls

Sophie @cook_23848982

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Ingredients

Rice paper spring roll wrappers
Selection of crunchy veg - e.g. spring onion, ginger, chilli, cucumber, carrot
Cooked chicken/prawns
Hot water
Dipping sauce
2 tbspsoy sauce
1 tbspmalt vinegar
1/2 tbspgolden syrup
Chopped red chilli
Satay dipping sauce
2 tbsppeanut butter
1 tbspsoy sauce
1/2 tbspsugar
1/2 tbsplemon juice
1ice crushed garlic
Boiling water

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Steps

1

Chop veg and chicken into 5cm long strips
2

Put hot (not boiling) water into a large flat container (e.g. frying pan). Soak spring roll wrappers in hot water until the ‘crispiness’ has gone.
3

Place the spring roll wrapper onto a clean chopping board. Place veg and meat and the bottom of the wrapper.
4

Roll up from the bottom, tucking in the sides, to make a spring roll.
5

To make the dipping sauces, add all ingredients and mix together. Check for seasoning.
6

Optional - garnish with coriander and peanuts.