If you’re looking for a healthy and delicious dish that could serve as a light snack, an appetiser, or even a main course, look no further.
Here’s a simple recipe for Vietnamese-inspired salad spring roll: colourful vegetables wrapped in rice paper skin accompanied by a tasty homemade dipping sauce.
With just a few ingredients, you will get a spring roll with a crisp and crunchy texture augmented by the pleasant sticky moistness of rice paper skin – a mouthful of fresh flavours with every bite.
Ingredients
For the sauce
- 2 tablespoons cooking oil
- 2 tablespoons onions, sliced coarsely
- 1 tablespoon light soy sauce
- 4 tablespoons peanut butter
- 250ml water
For the spring roll
- 9 lettuce leaves, washed
- 9 pieces of rice paper skin
- 1/2 cucumber, sliced into 10cm strips
- 1 small carrot, sliced into 10cm strips
- 1/4 red bell pepper, thinly sliced
- 1/4 yellow bell pepper, thinly sliced
- 1/4 green bell pepper, thinly sliced
- 20g coriander leaves
- 20g basil leaves
- 100g rice vermicelli (beehoon) noodles, soaked and cooked
- 2 eggs
- 50g sesame seeds
Method
For the sauce
• In a pan, heat the oil and add the onions. Fry until they are tender and slightly browned.
• Add water, light soy sauce and peanut butter. Stir well.
• Let the sauce simmer and thicken, then turn off the heat. Leave to cool.
For the spring roll
- Soak the rice vermicelli noodles in water for 10 minutes, then drain and boil for two to three minutes until cooked. Set aside.
- Add the sesame seeds to a pan and lightly toast until fragrant. Remove from heat and set aside.
- Lightly beat the eggs. Add a little cooking oil to the pan, add the eggs, and cook on medium heat until they are firm, omelette-style. Once done, remove from heat and slice into strips.
- In a large dinner plate or shallow bowl, pour a little warm water. Fully submerge the rice paper skins before removing and transferring them to a clean surface.
- Place a lettuce leaf in the centre of one skin, followed by a little rice vermicelli noodles, a few strips of cucumber, carrot and bell pepper, and some coriander and basil.
- Top with a few slices of egg and sprinkle with toasted sesame seeds.
- Fold one side of the rice paper skin over the ingredients and tuck it in.
- Fold both sides of the rice paper and roll forward.
- Repeat the above four steps until all the ingredients are used up.
- Serve with the peanut dipping sauce and enjoy!
Tip: Use your judgment to divide the ingredients equally to make nine spring rolls.
This article first appeared in butterkicap.com.
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