Glass noodle spring rolls

Name: Glass noodle spring rolls
Yield: Serves 4
Cuisine: Thai
Ingredients: a small bunch Thai sweet basil; lettuce leaves, for wrapping (or cut pieces of banana leaf, for holding); lettuce leaves, for wrapping (or cut pieces of banana leaf, for holding); vegetable or groundnut oil; vegetable or groundnut oil; 20 spring-roll wrappers (not rice papers), about 15 cm square; 20 spring-roll wrappers (not rice papers), about 15 cm square; 100 g dried glass vermicelli noodles; ½ tbsp finely chopped red chilli; salt; 5 tbsp caster sugar; 100 ml rice vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Temple food I call it. Such delicate offerings should be eaten with the ritual of dips, leaves, herbs and wedges of tomato. Contrasts are all. Extra dipping sauces can make an appearance too, or a small saucer of fish sauce floated with rings of sliced hot chilli. An easy one.

Ingredients

5 tbsp caster sugar
100 ml rice vinegar
½ tbsp

Asia
Thailand
Main course
Spring
Vegan
Noodles
South East Asia

Method

In a saucepan, stir together the sugar, rice vinegar and 3 tbsp water. Add the chilli, bring to a bubble then cook until reduced and syrupy. Lightly salt, leave to go cold, then pour into small dipping sauce bowls. Soak the noodles in a bowl of hot water for about 12 minutes, or until just soft, the