Vietnamese Spring Rolls 越式春卷
Vietnamese spring roll wrapped with vegetables and meat, with sour and spicy dipping sauce. Very refreshing, light, healthy and easy to make. Great for appetizer, snack or light lunch. Delicious choice!
This is the lighter verison of fried spring roll, lighter and healthier. The traditional ones wrapped with beef, mango, rice noodles. Actually I love the dipping sauce more than the roll itself. Mix the sauce by yourself according to your taste. Super delicious!
The best thing is you don’t have to cook or fry the roll. Simply soak the rice wrapper into warm water, it will become soft and wrap into a roll. It is THAT simple. Add whatever you feel like, with the homemade dipping sauce, PERFECT appetizer or snack!
沒胃口或想吃輕食，除了吃沙拉外，也可做這個低卡開胃的沙拉卷！用的是越南米紙，低卡健康，不用煮，只需浸熱水便可。 包入蔬菜及自己喜歡的材料，我用了米粉，那就一定夠飽了！
再加自調沾醬，酸辣又開胃！做餐前小食，下午茶或派對小食一流！
Making the dipping sauce by mixing all the ingredients together, and chill in fridge before serve.
沾醬汁做法：將指天椒切碎，青蔥切碎，將所有材料拌勻，放入雪櫃備用。因各人口味不同，自行試味，將材料作加減。
Before you start making a roll, get all the ingredients ready. Soak the vermecelli rice noodles in hot water for 10 minutes, then cook in boiling water for few minutes, then drain well.
先將米粉用溫水浸軟身，然後放入沸水內煮數分鐘，撈起，瀝乾水份備用（也可用粉絲）
Place one rice paper wrapper into hot water for around 20-30 seconds or until soft, then place on board. Put the ingredient filling on the lower part of the wrapper, don’t over fill it.
將一塊米紙浸入暖水內，浸約20-30秒至軟身，然後放在木板上。 將餡料放在中間，不要放太多，然後捲起即可。
Lift the edge of the rice paper wrapper over the filling and, holding the filling in position with your fingers, start rolling up tightly. In halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed. Keep on rolling tightly till the end. Serve with dipping sauce.
- 15 pcs rice paper wrapper
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 8 crab sticks
- 100 gram vermercelli rice noodles
- Coriandar
- 2 tablespoons fish sauce
- 1 tablespoon vinegar
- 1/2 tablespoon sugar
- 1 -2 red chilli
- 1 teaspoon minced garlic
- 3 tablespoons water
- 材料：
- 越南米紙 -15張
- 紅蘿蔔 -1條 （切幼絲）
- 青瓜 -1/2 條 （切幼絲）
- 米粉 -100克
- 芫茜 -適量
- 沾醬汁：
- 魚露 -2湯匙
- 糖-1/2湯匙
- 白醋 -1湯匙
- 水-3湯匙
- 指天椒 -1-2條
- 蒜蓉 -1茶匙
- Making the dipping sauce by mixing all the ingredients together, and chill in fridge before serve.
- Soak the vermecelli rice noodles in hot water for 10 minutes, then cook in boiling water for few minutes, then drain well.
- Place one rice paper wrapper into hot water for around 20 seconds or until soft, then place on board. Put the ingredient filling on the lower part of the wrapper, don't over fill it.
- Lift the edge of the rice paper wrapper over the filling and, holding the filling in position with your fingers, start rolling up tightly. In halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed. Keep on rolling tightly till the end. Serve with dipping sauce.
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