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.
In a saucepan, stir together the sugar, rice vinegar and
Heat a deepish pool of oil in a wok, then test it with a piece of spring-roll wrapper - it should gently turn golden brown and splutter when it hits the fat. Deep-fry the rolls in batches of five for about 3 minutes, then remove with a sieve, drain and rest on kitchen roll. Scoff wrapped in herb and leaf, dunking in sauces between each mouthful.
© 2004 Alastair Hendy. All rights reserved.