Vegetable Sprint Rolls with Chili Dipping Sauce
Spring rolls:
- 1 oz vermicelli rice noodles
- vegetable or soy oil for frying
- 1 tsp grated fresh ginger
- 2 green onions
- 2 oz carrot, finely shredded
- 2 oz sweet peas, shredded
- 1 oz fresh spinach
- 2 oz fresh bean sprouts
- 1 Tbsp chopped fresh mint
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp fish sauce
- 20-24 spring roll wrappers
- 1 egg white, lightly beaten
Dipping Sauce:
- 2 oz sugar
- 2 oz rice vinegar
- 2 Tbsp water
- 2 fresh red chilies, seeded and finely chopped
First, make the dipping sauce. Place sugar, vinegar, and water in a pan and heat gently until the sugar dissolves. Then, boil rapidly until it forms a light syrup. Remove from heat and stir in chilies. Set aside to cool.
Soak noodles in hot water until soft. Cut in inch long segments. Heat 1 Tbsp of oil in wok or heavy bottom pan. Stir fry the ginger and onions for about 15 seconds. Add the carrot, peas, and spinach. Cook for about 2 minutes. Add bean sprouts, mint, cilantro, fish sauce, and noodles. Mix until warm. Set aside to cool. To assemble the spring rolls, place a wrapper on a cutting board so that it faces you in a diamond shape. Place a small spoonful of the filling on the wrapper and fold the bottom point up over the filling. Then fold in the sides and brush a bit of the egg white on the last point and seal up the wrap. Deep fry at 350 degrees until golden brown. Baking works fine as well, but it's not fried.