FRESH RICE PAPER SPRING ROLLS

The British summer is so short. It is always gone before you even know that it's there. When the sun shines everyone scampers out of their houses and goes outdoors. 

There's a park behind our house and it just springs to life the very minute the sun shines. We are lucky to have a bit of garden where we can sit and bask in the sunshine and laze about while enjoying the plants and the trees. 

When everything is so fresh and the weather is warm, it is so nice to sit outside and just eat something light and refreshing. Scrounging in the fridge yielded some leftover roast pork and a few cooked prawns and crab sticks. I could just add rice noodles and some fresh ingredients and bundle them up in rice paper sheets as spring rolls.  Then I could sit outside and relax while popping tasty little spring roll morsels in my mouth. Lovely!

Ingredients for the spring rolls:


8 cooked king prawns, split in half sideways
8 crab sticks, split in half lengthwise
cooked chicken or pork
50 gms. rice noodles
1 small carrot, shredded finely
lettuce leaves
coriander leaves
mint leaves roughly chopped
8 rice paper sheets


Method:


Put the rice noodles in a bowl and pour boiling water to cover. Leave for 20 minutes, then drain. 

Place one rice sheet (do this one at a time so they don't stick together) in a dish with warm water for 1 minute. Make sure both sides are wet. Take out of the water and lay on a board. Lay some lettuce leaves, then add 1/8 of the noodles, some coriander leaves, 2 pieces of the sliced crabsticks, some meat and lastly top with coriander and mint. Roll very tightly. Cut into four bite sized portions each. Repeat with the rest of the sheets. This recipe makes 8 rolls.


Ingredients for the sweet garlic and chilli dipping sauce:


2 tbsps. white wine vinegar
juice of 1 lime
2 cloves garlic, chopped
1 red finger chilli, chopped
2 tbsps. of sugar
2 tbsps. fish sauce


Combine all the ingredients together and serve with the spring rolls.

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