Vietnamese Spring Rolls:

Vietnamese Spring Rolls:

Recipe for 4

Ingredients

600g mince (pork, chicken, beef)

3 medium carrots (grated)

1 cucumber (grated)

1 bunch coriander (chopped)

Bean sprouts

Rice vermicelli (soaked in hot water OR deep fry)

Rice paper

Sweet soya sauce

Dipping sauce

Fish sauce to taste

Rice wine vinegar to taste

Chilli (chopped)

Sugar (1 t dissolved in about 3 T hot water)

Cooking

Stir fry garlic and ginger over high heat 30s.

Add meat and stir fry.

Add soya sauce and black pepper to taste when meat cooked.

Table

Place the cooked mince, carrots, cucumber, coriander, bean sprouts and rice
vermicelli in individual bowls. Have a flat container partly filled with hot
water. After prayer, place a rice paper wrapper in the hot water for a few seconds
and then lay it out flat on plate. Fill with all ingredients (not too much!)
and top with sweet soya and some dipping sauce. Roll wrapper tightly around
filling once, and bring in edges to seal both sides. Continue rolling wrapper
until you have a spring roll