Delightfully fresh, zingy and light that gives you a real slap in the face and a spring in your a typical spring roll Vietnamese recipe. Who needs takeaways when you can make these at home.
Servings = 24 rolls
Fresh or tinned crabmeat
Vietnamese spring roll wrappers. If you can’t get hold of them spring roll pastry is usually quite easy to get nowadays in some of the bigger supermarkets.
2 tablespoons of rice vinegar
½ a bunch each of fresh coriander, mint and basil (or whatever you have available)
For the Dipping Sauce
4 tablespoons of Vietnamese/Thai fish sauce.
1 clove of garlic roughly grated.
A thumb size piece of fresh ginger.
½ A fresh red chili finely chopped.
2 tablespoons of rice vinegar.
Juice of half a lime
2 teaspoons of palm sugar or sweetener of choice.
Half a bunch each of fresh mint, basil and coriander (or whatever you have)
Add 2 tablespoons of rice vinegar and some white pepper to the crabmeat and set aside.
Slice the carrot, spring onion, red chili into fine matchsticks.
Mix all of the ingredients for the dipping sauce and adjust any seasonings to your preferred taste.
Dampen the spring roll wrappers to make them soft and pliable.
Lay wrapper flat. In a row across the centre place this a few pieces of the matchstick vegetables, fresh herbs and a tablespoon of crabmeat leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. (there are lots of videos online to demonstrate how to do this)
Repeat with remaining ingredients