Vietnamese Spring Rolls

Today I feeling totally all over the place. I have painters all over my house, I have a million things to do and none of them related to each other, the weather is miserable and all I feel like doing is crawling into bed and watching movies. Bleh! So in typical Thekla style I have been procrastinating and while doing that I came across an old video I made on how to make Vietnamese spring rolls. Now I'm totally inspired as they are sooooo delicious and fun to make! On my errands today I am going to pop past the Chinese store to stock up on ingredients. Yay!

Vietnamese Spring Rolls

Makes 10

100g of rice vermicelli noodles

¼ cucumber, julienned

Small bunch of spring onions, cut into diagonal pieces

Fresh coriander, mint and/or basil leaves, washed and picked

1 large carrot, julienned

1 cup of shredded cooked chicken breast, cooked prawns, duck or pork

100g peanuts, roughly chopped

10 Spring roll rice wrappers (the dehydrated kind)

Dipping sauce

¼ of a cup sweet chilli sauce

¼ of a cup soya sauce

2 Tbsp lemon juice

1 clove of garlic, finely chopped

1 cm of fresh ginger, finely chopped

Bring a medium pot of water to boil. Boil rice vermicelli 3 to 5 minutes, drain and rinse with cold water.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Place the wrapper onto a plate and leave a few minutes until the wrapper is tender and pliable. In a row across the center, place a handful of vermicelli, fresh herbs and other ingredients leaving about 6cm uncovered on each side. Fold the uncovered sides inward, then tightly roll the wrapper.

In a small bowl, mix the dipping sauce ingredients.