Naturopathy Articles

Feature Recipe ...

Vietnamese Spring Rolls

This is a great little recipe which involves no cooking (except the prawns). Below is the standard ingredients/recipe which we used in the rolls here, but this is entirely open to your interpretation/what’s in your fridge and many variations work wonderfully well!

It's also great fun for the kids to make - and healthy eating for them too - great for the lunch-box. Have fun!

INGREDIENTS

Rice Vermicelli noodles
Rice paper
1/2 small cucumber, seeds removed
1x medium carrot
1 cup Mung Bean Sprouts (or alfalfa sprouts)
100g shrimps/prawns
1 good sized bunch of coriancer

INSTRUCTIONS

Place a handful of the rice Vermicelli in a bowl of boiling water to soak for a few minutes
Prepare the vegetables - julienne or grate (as you prefer)
Drain the Vermicelli through a sieve
Half fill a dinner plate with cold water
Place a rice paper sheet in the water and gently push it down to
fully submerge and wet both sides. Remove the rice paper and
place on another clean plate.
Start filling by first laying on the middle of the rice paper with a flat a coriander leaf or two. Then add a small amount of the noodles, followed by a small amount of each vegetable, sprouts and more Coriander before finally topping with 1 – 2 prawns (depending on their size)

Remember to leave enough paper all around unfilled to be able
to securely wrap the contents. Don’t over-fill!

Wrap the contents by firmly but gently pulling the rice paper over the filling; first the edge closest to you, then the sides, then roll to secure the remaining edge. (The rice paper will stick securely so there is no need for any fastening technique).

Download the full recipe, including two Dipping Sauces options.
And check out this video for "wrapping" instructions.