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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Hai praba
[email protected]These spring rolls are a delicious and healthy snack.
Salmankhan Salman
[email protected]These spring rolls are a great way to enjoy fresh vegetables.
Brandon Ubostad
[email protected]I love the combination of flavors in these spring rolls.
Dhanjeet Kumar
[email protected]These spring rolls are the perfect party food.
Ujjwal Sah
[email protected]I've made these spring rolls several times and they're always a hit.
Salma khan Salmakhan
[email protected]These spring rolls are a great way to get your kids to eat their vegetables.
Ruth Scott
[email protected]The spring rolls were a bit too spicy for my taste, but the dipping sauce helped to cool them down.
Kyaw Kyaw Zin AS
[email protected]I'm not a big fan of spring rolls, but these were actually really good.
Nivashnie Moonsamy
[email protected]These spring rolls are a great way to use up leftover vegetables.
Fikson Raju
[email protected]I love that these spring rolls can be made ahead of time and stored in the refrigerator.
Mary Gyamfi
[email protected]These spring rolls are a great appetizer or snack. They're also perfect for parties.
Santosh Harijan
[email protected]The spring rolls were a bit too greasy for my taste.
salam Ansari
[email protected]I followed the recipe exactly, but the spring rolls didn't turn out crispy.
Squiddy Higgenbottom
[email protected]I made these spring rolls for a party and they were a huge hit. Everyone loved them!
Eden Ukonu
[email protected]The spring rolls were easy to make and turned out great. The dipping sauce was also very good.
Tariq zaman Zaman
[email protected]These are the best spring rolls I've ever had!
Tahir Raja
[email protected]The spring rolls were a bit bland, but the dipping sauce helped to add some flavor.
Yogesh Agawal
[email protected]I've made these spring rolls a few times now and they're always a hit with my family and friends. The recipe is easy to follow and the results are always delicious.
Rabia Rabia Jamal
[email protected]These spring rolls were fantastic! The filling was flavorful and the rice paper wrappers were crispy. The nuoc cham dipping sauce was the perfect complement, adding a sweet and tangy flavor to the rolls.