Vietnamese Spring Rolls

These are really healthy and not fried. Lovely change for a summer party served with dipping sauce.

Ingredients

• Rice Nudles or Rice Vermcelli 50 gm
• Rice wrapperes 8 nos 
• Prawns 8 nos cooked 
• Thai Basil 1 tbsp 
• Mint Leaves 3 tbsp 
• Coriander Leaves 3 tbsp 
• Lettuce leaves few For the Dip

1st one

• Fish Sauce 1 tbsp
• Water 50 ml
• Lime Juice 2 tbsp
• Garlic 1 clove minced
• Sugar 2 tbsp
• Garlic Chilli Sauce 1/2 tsp

2 nd one

• Hoisin sauce 3 tbsp
• Chopped Peanuts 1 tsp

Method

Bring a medium sauce pan of water to the boil. Boil rice vermicelli for 3 to 5 minutes, and drain. Since thoroughly with cold water so they don't stick. 

Clean prawns and marinate with lemon juice, pepper powder and salt for 15 minutes. Then shallow fry the prawns and keep it aside. 

Fill a large bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the centre, place 2 prawn halves, a handful of rice nudle or vermicelli , basil, mint, coriander and lettuce, leaving about 5cm (2inch) uncovered on each side. 

Fold uncovered sides inward, then tightly roll the wrapper, beginning ar the end with lettuce. Repeat with remaining ingredients. 

In a small bowl mix the fish sauce,water, lime juice, garlic, sugar and chilli sauce. 

In another small bowl, mix the hoisin sauce and peanuts 

Serve rolled spring rolls with the two dip sauces..