18. jul. 2010


This is just one variation of Vietnamese summer rolls which are always a succes!
- You can also try to mix with rice noodles, avocado, fresh mint, thai basil, bean sprouts, scrimp, tofu....and so on and on...

Ingredients (4 rolls)
4 Rice papers
1 Carrot
1/4 Cucumber
1/2 Mango
4 tbs Coriander (chopped)
2 tbs Peanuts (chopped)
2 tbs Sweet chili sauce
1 tbs Lime juice
1 tsp Fish sauce

Cut the carrot into fine shreds (julienne) and slice up the cucumber and mango into slightly thicker strips than the carrot. Mix a dressing of Sweet chili sauce, lime juice, fish sauce, and peanuts.
Soak the rice papers (one at a time) in cold water untill soft and dry off excess water with a clean tea towel.  Arrange carrot, cucumber, mango, and coriander in the middle of each rice paper. Fold the bottom half of the rice paper over the filling. Holding it firmly in place, fold in the sides of the rice paper and roll the entire pile up to close the top. 
Cut the spring rolls in two halves and serve with the dressing.

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