Vietnamese Spring Rolls

We've made these for dinner a few times. They're relatively quick, and very light on the palette--great for hot summer days, and directly after the holidays.

I don't think they even merit a recipe, they're so easy, but I'll give you one anyways.

This is not how you should fold them.. unless you put in too much filling.

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Vietnamese Spring Rolls

Ingredients
rice wrappers (two per roll)
leftover meat or fried tofu in small pieces
julienned veggies (carrots, cucumbers, bell peppers, snow peas, cabbage, lettuce, etc.)
julienned basil
dipping sauce (recipe below)

Directions
1. Prepare all of your ingredients in an assembly line.
2. Fill a bowl with warm water (110-120°F).
3. Soak two rice wrappers together in the water (for structural stability) until they soften. Working quickly, remove the wrappers from the water (they should stick together) and fill the center with about .25 cup of filling (more if you're using a big wrapper, ours were about 6" across)
4. Fold the wrapper on itself like a mini burrito.
5. Dip in the sauce and enjoy.


Dipping sauce

Ingredients (approximately)
3.5t fish sauce
2T lime juice
2 small cloves of garlic, minced
0.5t white sugar
0.5T cock sauce
1t grated ginger

Directions
1. Mix ingredients together in a small bowl.
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Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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