These are a healthy, Vietnamese inspired alternative to deep fried spring rolls. You can use any crunchy vegetables you like as long as they don’t have a high water content. Beansprouts and water chestnuts add a nice crunch, and some people add some cooked noodles into the filling too. Taste the dressing as you are going to make sure you have got the balance right. This dish makes an impressive starter or a healthy and light lunch. Cut them in half to serve so you can see the colourful filling in the middle and they are more manageable to eat.
- 50g roasted peanuts, chopped
- Small handful coriander, chopped
- Small handful mint, chopped
- 1tbsp caster sugar
- 1tbsp fish sauce
- 1tbsp sweet chilli sauce
- Juice of ½ a lime
- 2 carrots, finely sliced
- 1 pepper, finely sliced
- 8 rice wrappers
Place the pepper, carrot, mint, coriander and peanuts in a bowl.
Add the sugar, fish sauce, lime juice and sweet chilli sauce and mix well.
To make the rolls, soak the rice wrappers one at time in a large bowl of cold water to soften.
When softened, lay out on a clean board and place a spoonful of the mixture in a line in the middle.
Fold the bottom over the mixture, then bring in the sides and roll. Serve with some sweet chilli sauce for dipping.
Cooked king prawns make an excellent addition to this dish.