Spring Roll with Tangy Sauce

Ingredients

• 45 g fish sauce
• 1 tsp tamarind paste
• 2045 g water (divided)
• 15 g lime juice
• 15 g palm sugar
• 1 tsp dried chilli flakes
• 0.5 tsp cooked glutinous rice flour (gao fen)
• 40 g shallots
• 1 stalk coriander leaves
• 100 g carrots (approx. 1-2, slender type, approx. 5 cm in diameter)
• 100 g cucumber (approx. 1-2, slender type, approx. 5 cm in diameter)
• 250 g prawn (raw, medium size, peeled)
• 3 eggs (beaten)
• 250 g mee hoon (rice vermicelli)
• 200 g warm water (for soaking rice paper)
• 1 packet spring roll rice paper
• 500 g lettuce leaves (cleaned)
• 10 g mint leaves
• 10 g Thai basil leaves
• 10 g coriander leaves

Steps

1. 1

   Prepare the Tangy Sauce: Combine fish sauce, tamarind paste, 45g water, lime juice, palm sugar, dried chilli flakes, glutinous rice flour, shallots, and the stalk of coriander leaves in the Thermomix mixing bowl.

2. 2

   Cook the sauce mixture until thickened and the flavors are well combined. Set aside to cool.

3. 3

   Prepare the vegetables: Shred or julienne the carrots and cucumber into thin strips about 5 cm long.

4. 4

   Steam or boil the prawns in the remaining water until cooked through and opaque. Drain and set aside.

5. 5

   Cook the beaten eggs into a thin omelet, then slice into thin strips.

6. 6

   Soak the mee hoon (rice vermicelli) in hot water until softened, then drain.

7. 7

   To assemble: Dip a piece of rice paper into the 200g warm water for a few seconds until pliable. Lay it flat on a clean surface.

8. 8

   Place a lettuce leaf on the lower third of the rice paper. Top with a small amount of mee hoon, carrot, cucumber, egg strips, mint, Thai basil, and coriander leaves.

9. 9

   Place 2-3 prawns in a row above the vegetable pile.

10. 10

    Fold the bottom of the rice paper over the filling, fold in the sides, and roll up tightly. Repeat for the remaining 11 rolls.

11. 11

    Serve the spring rolls immediately with the prepared tangy sauce.

Notes

The recipe uses 'gao fen' (cooked glutinous rice flour) as a thickener for the sauce. Ensure the prawns are fully peeled before cooking.

Nutrition per serving

• appetizer
• snack
• Vietnamese
• healthy
• seafood
• no-fry
• fresh