Vietnamese Spring Roll

I used to hang out with my colleagues to cook up a storm.   It was truly enjoyable as we came from different background, Vietnamese, Filipino, Taiwanese and Singaporean, we get to enjoy different home-cooked cuisines each time we gathered and it was so fun.

One of the dishes that I learned was the Vietnamese Spring Roll.  Simple and yet an interesting story he shared.  

To be a good daughter in law, the dipping sauce is how a future parents in law gauge whether she can cook or not.  

I like homemade as we are free to load up on the fillings.  So my rolls are all fat and round. hahahah   

This dish is versatile too as it can be a starter or a one-dish meal.  

What you need:

Prawns (devein and deshell)

Lean pork

Mint 

Basil

Beans sprout

Lettuce

Vermicelli, blanched

Rice paper

Method:

Steam the prawns and lean pork.  Sliced the lean pork.

Wet the rice paper with water.

Place prawn, lean pork, beansprout, mint, basil and lettuce.

Wrap it up.

Dipping sauce

4 Chilli

1 lemon juice

8 cloves garlic

Sugar

water

fish sauce

Method:

Crush chilli and garlic and mix them with the lemon juice.

Season with sugar and water accordingly.

Lastly add in the fish sauce.

Blessed Christmas to all.

Enjoy!