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| Vietnamese Salad Rolls with Dipping Sauce |
Serves: 4 Prep: 15 mins Cooking: 0 mins
Kcal 40 KJ 170 Protein 2 g Fat 1 g CHO 7 g
What you need
small rice paper spring roll wrappers 12
carrot 1, shredded
japanese cucumber 1, shredded
enoki mushroom 125 g (4 oz)
spring onions 2, fine shredded
mint leaves 15 g (1/2 oz)
coriander leaves 15 g (1/2 oz)
Dipping Sauce:
vietnamese fish sauce 2 teaspoons
lime juice 3 tablespoons
caster sugar 2 teaspoons
red chili 1 small, finely sliced
How to do it
Soak the spring roll wrappers in hot water for 1 - 2 minutes until softened. Drain well, then cover with a damp tea towel.Divide the carrot, cucumber, mushrooms, spring onions, mint and coriander among the wrappers. fold and roll the wrappers around the salad filling to enclose it neatly. Cover with a damp tea towel until ready to serve.
Mix all the ingredients for the sauce. Arrange the salad rolls on a platter and serve with the sauce.
