SPRING ROLLS WITH NUOC CHAM DIPPING SAUCE
This is a Nigel Slater recipe from The Observer Food Monthly magazine. I haven't made it myself yet, but posted it here for future use and safekeeping, as I thought it sounded great. The sauce is a vegetarian version of the Vietnamese classic. You can also add a little extra crunch by adding some shredded carrot. If you make it let me know what you think please! cooking time includes infusion time for the sauce. (The coriander in the recipe refers to cilantro.)
Provided by -Sylvie-
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Spring Rolls.
- In a bowl with warm water soak the rice noodles until soft, approximately five minutes.
- Drain and mix with the carrot, spring onion, bean shoots.
- garlic and mint.
- On a flat surface lay out a spring roll wrapper and place 1/6 of the mix in the middle.
- Roll the whole thing up, so that it looks like a fat sausage.
- Using a little water, moisten the edges to seal, also folding over the ends.
- Repeat.
- 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).
- Fry the spring rolls for 2-3 minutes, turning once, until crisp and golden brown.
- Drain of excess fat on kitchen paper.
- Serve hot with dipping sauce.
- For the Dipping Sauce.
- Put the Soy sauce, water, vinegar and sugar in a small pan and heat until it nearly comes to a boil.
- The sugar should dissolve if you stir it well before the sauce boils.
- Remove from heat and leave to cool.
- Once cool add all the other ingredients and leave for at least an hour to infuse before serving.
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Sneks Rule
[email protected]These spring rolls are so fresh and flavorful. I can't wait to make them again!
Jimmie Hinkle
[email protected]I've never made spring rolls before, but this recipe made it easy.
Emma Turton
[email protected]These spring rolls are perfect for a light lunch or dinner.
Singh Shahab
[email protected]The dipping sauce is a bit too spicy for my taste, but I was able to tone it down by adding a little bit of sugar.
A sad umar khan
[email protected]I made these spring rolls for a potluck and they were a huge hit!
Aubree Davis
[email protected]These spring rolls are a bit time-consuming to make, but they're worth the effort.
Aashiq Nagar
[email protected]I'm not a fan of cilantro, so I omitted it from the dipping sauce. It was still delicious.
sohana farzana
[email protected]These spring rolls are a great way to get my kids to eat their vegetables.
Bipul Sorkar
[email protected]I had a hard time finding rice paper wrappers, but I was able to find them at an Asian grocery store.
Nuru Nurian
[email protected]The spring rolls were a bit greasy for my taste, but the dipping sauce was amazing.
Iqbal ayaz Khan
[email protected]I love that this recipe is so versatile. I've tried it with different vegetables and fillings, and it's always delicious.
Almas Ul huq
[email protected]These spring rolls are so easy to make and they're a great way to use up leftover vegetables.
Ovi Ahmmed
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of raw vegetables, but I was pleasantly surprised. The spring rolls were fresh and flavorful, and the dipping sauce was the perfect complement.
Nirob Paul
[email protected]I've made these spring rolls several times now and they're always a crowd-pleaser. The instructions are easy to follow and the results are always perfect.
Md.Billal Hossan
[email protected]These spring rolls were a hit at my party! The dipping sauce was especially delicious.