Vietnamese Rice Paper Rolls

Ingredients:

Rice paper (round) – 4

For Filling:

Grated Carrot – ½ cup

Cucumber – ½ cup (cut into inch long thin pieces)

Capsicum – 1/3 cup (cut into inch long thin pieces)

Spring onion – 1 (finely chopped)

Coriander leaves – 2 tablespoons (finely chopped)

Peanuts – ¼ cup

Soy sauce – 2 tablespoons

Ginger – ½ inch piece (finely chopped)

Salt – a pinch

Method:

1. Add grated carrots, chopped cucumber, chopped capsicum, chopped spring onion & chopped coriander to a wide bowl.
2. Add in the peanuts, soy sauce, finely chopped ginger & salt,
3. Combine well and keep aside. Filling is ready.
4. Take warm water in a big bowl.
5. Dip one rice paper at a time, dip in warm water and wait for about 20 seconds.
6. Remove the soaked rice paper with care and place onto a plate.
7. Place the filling (in a rectangular shape approx.) above 3 cms from bottom.
8. Fold up the and then fold in both the sides.
9. Roll up and place on a plate.
10. Repeat the same with the remaining rice papers.
11. Serve rolls with dipping sauce.

Ingredients:

Garlic – 1

Green chilli – 1

Soy sauce – 2 tablespoons

Lemon juice – 1 tablespoons (approx from ½ of a lemon)

Brown sugar – 1½ tablespoons

Water – 1½ tablespoons

Method:

1. Finely chop garlic and green chilli.
2. Add brown sugar and water to a cup & stir with a spoon until sugar completely dissolves.
3. Add in the rest of the ingredients, mix well and dipping sauce is ready.