I love Vietnamese street food and find myself craving it all too often.  Instead of going out every time I feel like eating it, I decided to make my favourite Vietnamese dish, the spring rolls, at home for dinner.  This dish is easy once you have mastered the art of wrapping and depending on your filling, is super quick which is perfect for a light after work dinner.  I like to dip mine into a hot peanut sauce which gives the rolls an added kick as they have a clean and fresh flavour.

Rice paper sheets
1/4 cucumber sliced
1 cup lettuce
1 pack raw prawns
1 cup mushrooms
1 tsp chilli
1 clove crushed garlic
1 tsp olive oil

Dipping Sauce:
3 tsp peanut butter
1 tsp soy sauce
1 tsp seasame oil
1 tsp mirin
1 tsp sriracha

In a pan cook the prawns in the olive oil adding the garlic, chilli and mushrooms until cooked.  Put aside.
Place a sheet of rice paper in a bowl of warm water until pliable and gelatinous.  Lay on a wooden board.
Lay the sliced cucumber and lettuce leaves on the edge of the rice paper and fold over.
Lay the prawn and mushroom mix on the rice paper and fold over.
Fold in the sides (like you would a burrito) and continue to roll until complete.
Mix all the dipping sauce ingredients together in a small bowl.

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