Spring Rolls With Nuoc Cham Dipping Sauce

Recipe by -Sylvie-
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Spring Rolls.
  • In a bowl with warm water soak the rice noodles until soft, approximately five minutes.
  • Drain and mix with the carrot, spring onion, bean shoots.
  • garlic and mint.
  • On a flat surface lay out a spring roll wrapper and place 1/6 of the mix in the middle.
  • Roll the whole thing up, so that it looks like a fat sausage.
  • Using a little water, moisten the edges to seal, also folding over the ends.
  • Repeat.
  • Heat oil in a dep frying pan (make sure the is quite a bit of room between the oil and the top of the pan as it will bubble up when you put the spring rolls in).
  • Fry the spring rolls for 2-3 minutes, turning once, until crisp and golden brown.
  • Drain of excess fat on kitchen paper.
  • Serve hot with dipping sauce.
  • For the Dipping Sauce.
  • Put the Soy sauce, water, vinegar and sugar in a small pan and heat until it nearly comes to a boil.
  • The sugar should dissolve if you stir it well before the sauce boils.
  • Remove from heat and leave to cool.
  • Once cool add all the other ingredients and leave for at least an hour to infuse before serving.
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