Vietnamese Fresh Spring Rolls, a Taste of Vietnam

Method

1. 1

   Choose your protein and cook it accordingly. For shrimp, cook them in boiling water for a few minutes until pink and cooked through, then cool and slice them in half lengthwise. For chicken or pork, cook thoroughly and slice into thin strips. For tofu, cut into thin strips and pan-fry with a little oil until golden on the outside.

2. 2

   Prepare the noodles Cook the rice vermicelli according to the instructions on the package. Drain and rinse under cold water to stop the cooking process.

3. 3

   Prepare the vegetables Cut the carrot, cucumber and red cabbage into very thin strips. Wash and dry the lettuce, mint, cilantro and basil. Slice the spring onions into thin strips.

4. 4

   Prepare the peanut sauce Mix the peanut butter, hoisin sauce, soy sauce, lime juice, rice vinegar and sugar or honey in a small bowl. Finely crush the garlic and add it to the mixture. Add warm water little by little while stirring until you reach a smooth, creamy dipping sauce. Add fresh chilli if you like a little heat.

5. 5

   Prepare the peanuts Roughly crush the roasted peanuts with a knife, mortar and pestle, or the bottom of a glass. Keep some larger pieces for texture.

6. 6

   Build the spring roll Place a small lettuce leaf in the centre of the rice paper. Add some rice noodles, carrot, cucumber, cabbage, spring onion and fresh herbs. Add your chosen protein on top. Don't overfill the roll — keeping it compact will make it much easier to close.

7. 7

   Roll the spring roll Fold the bottom of the rice paper over the filling. Fold the sides towards the centre, then roll the spring roll tightly upwards, just like a burrito. The rice paper will stick to itself and seal the roll.

8. 8

   Repeat Continue with the remaining rice paper wrappers and filling. Keep the finished rolls covered with a slightly damp kitchen towel so they don't dry out.

9. 9

   Serve Cut the spring rolls in half if desired and arrange them on a plate with the dipping sauce. Serve immediately with extra fresh herbs and lime. These Vietnamese fresh spring rolls are best enjoyed cold or at room temperature, with the crisp vegetables, soft noodles and fresh herbs providing a beautiful contrast to the savoury protein.