Spring Rolls With Nuoc Cham Dipping Sauce

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 40 g rice noodles
• 5 spring onions, mainly the parts, chopped finely
• 2 carrots, peeled and cut to matchstick size
• 1 1/4 cups bean sprouts (the recipe calls for 2 large handfuls)
• 2 garlic cloves, peeled and cut into fine slivers
• 18 mint leaves, torn into small pieces
• 6 large egg roll wraps
• oil, for frying
• 2 small hot red chili peppers, chopped very finely
• 1 tablespoon dark soy sauce
• 6 tablespoons water
• 3 tablespoons rice vinegar
• 4 tablespoons caster sugar
• 1 large lime, juice of
• 1 bunch coriander leaves, chopped

Recipe

• 1 for the spring rolls.
• 2 in a bowl with warm water soak the rice noodles until soft, approximately five minutes.
• 3 drain and mix with the carrot, spring onion, bean shoots.
• 4 garlic and mint.
• 5 on a flat surface lay out a spring roll wrapper and place 1/6 of the mix in the middle.
• 6 roll the whole thing up, so that it looks like a fat sausage.
• 7 using a little water, moisten the edges to seal, also folding over the ends.
• 8 repeat.
• 9 heat oil in a dep frying pan (make sure the is quite a bit of room between the oil and the top of the pan as it will bubble up when you put the spring rolls in).
• 10 fry the spring rolls for 2-3 minutes, turning once, until crisp and golden brown.
• 11 drain of excess fat on kitchen paper.
• 12 serve hot with dipping sauce.
• 13 for the dipping sauce.
• 14 put the soy sauce, water, vinegar and sugar in a small pan and heat until it nearly comes to a boil.
• 15 the sugar should dissolve if you stir it well before the sauce boils.
• 16 remove from heat and leave to cool.
• 17 once cool add all the other ingredients and leave for at least an hour to infuse before serving.