Vietnamese-Style Spring Rolls

Name: Vietnamese-Style Spring Rolls
Yield: Makes 25 small spring rolls
Cuisine: Vietnamese
Ingredients: 2 tbsp light soy sauce; 1 tsp Chinese rice wine or dry sherry; 1 tsp Chinese rice wine or dry sherry; Spicy peanut sauce; 55 g/2 oz carrots, finely shredded; 115 g/4 oz mangetout, finely shredded; 3 tbsp finely chopped spring onions; 1 tsp sesame oil; 1 pkt rice paper wrappers; 450 ml/16 fl oz groundnut (peanut) oil, for deep-frying; 55 g/2 oz bean thread (transparent) noodles

Preparation info

Makes
25
small spring rolls

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

1 pkt rice paper wrappers
450 ml/16 fl oz groundnut (peanut) oil, for dee

Asia
Vietnam
Starter
Southeast Asia
Vegan

Method

Make the stuffing: soak the noodles in a large bowl of very hot water for 15 minutes. When soft, drain and discard the water. Using scissors or a knife, cut the noodles into 7.5cm/3in lengths.
In a large bowl, mix the noodles with the carrots, mangetout, spring onions, sesame oil, soy sauce and rice wine or sherry.
Make the spring rolls: fill a large