When it comes to Vietnamese cuisine, you just have to roll with it.
The popularity of Vietnamese fresh spring rolls has spread globally thanks to their on-the-go ease of clean eating. These street food delights are tightly packed morsels of crunchy pleasure: pork and prawn diced and sliced in a bed of fresh herbs, wrapped in rice paper. Topping it all off comes the tasty dipping sauce infused with garlic and chilli and brought to life with a splash of lime juice.
Make three of these tasty, finger-lickin’ Vietnamese fresh spring rolls by following this simple recipe created by executive sous chef Vinh Tran at Anantara Hoi An Resort.
Vietnamese fresh spring rolls recipe (makes three)
50g Pork Belly
100g Fresh Noodles
5g dried shallots
1 packet of rice paper
For the dipping sauce:
3g chopped garlic
10g chopped chilli
1 Tbsp lime juice
1 Tbsp sugar
1 Tbsp fish sauce
2 Tbsp water
To make the filling, simmer the pork belly in water until cooked and then slice into bite-sized pieces. Next, simmer the prawns in water before removing the shells, cutting in half and deveining.
Beat the egg and fry it. Once cooked, cut into thin slices.
Dampen the rice paper and add a layer of lettuce, noodles, basil, coriander, mint, egg, dried shallots, pork belly and prawns. Fold in the sides of the rice paper and roll forward into a spring roll sized around 10cm long and 4 cm thick.
To make the dipping sauce, place the garlic, chilli, sugar, lime juice, water and fish sauce into a bowl and mix well.
Feature image: Anantara Hoi An Resort
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