Vietnamese Spring Roll

Ingredients list for Vietnamese Spring Roll

• 8 Rice paper
• 1 medium Cucumbers
• 1 medium Cucumber
• 1 medium Carrot
• 1/2 cup Bean sprouts
• 1 medium Red capsicum
• as required Sweet chilli sauce
• a few Fresh basil leaves
• Dipping sauce
• 1 inch pie Ginger
• 4-5 cloves Garlic
• 2-3 teaspoons Fish sauce
• 2-3 teaspoons Sweet chilli sauce

Method

1. Slice onion. Halve cucumber vertically, remove seeds and slice thinly. Cut carrot into thin strips. Put these into a bowl.
2. Add bean sprouts. Thinly slice red capsicum and add and mix.
3. Take some water in a bowl, dip a rice paper sheet for 1 minute, take it out and place on the work table.
4. Put the mixed vegetables on one end of the rice paper, drizzle some sweet chilli sauce over them, arrange 2-3 basil leaves and then roll it up.
5. Trim the two ends of the roll and cut it into 2 pieces.
6. To make the dipping sauce, finely chop ginger and garlic and put into a small bowl. Add fish sauce and sweet chill sauce and mix well.
7. Serve the rolls with the dipping sauce immediately.