Vegetarian mains
Vietnamese spring green rolls with sesame soy dipping sauce
These fresh vegetarian spring rolls call for quite a few ingredients, but you should have most of them in your cupboards. They're very quick to prepare and fun to roll up – if you're feeding a few people, employ the hands of your guests. If you can’t get spring roll wrappers, use filo pastry: lay on an oiled surface, wrap as below, brush with oil and bake at 200°C/Gas 6 for 12-15 minutes until golden.
Ingredients
main
- 100g rice noodles
- 1 tbsp sesame oil
- 2 tbsp oil for frying at a high heat, e.g. rapeseed
- ½ large leek, finely shredded
- 200g spring greens, shredded, tough stalks removed
- 1 tbsp fresh ginger, grated
- 1 chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 8 rice spring roll wrappers
- small handful fresh coriander, chopped
- small handful fresh mint, chopped
for the dipping sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- ½ tsp caster sugar
- 1 red chilli, finely chopped
- 1 tbsp sesame seeds, toasted in a dry pan until golden
- 2 tbsp cold water
Method
main
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Step 1
Cook the noodles according to the packet. Drain, put in a bowl and toss in sesame oil, then leave to one side.
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Step 2
Heat the frying oil in a wok and fry the leek for a couple of minutes. Add the greens, ginger, chilli and garlic for 2-3 minutes. Add the soy and rice wine vinegar.
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Step 3
Have a heatproof bowl of hot water and a bowl of cold water ready. Dunk a wrapper in the hot water for a few seconds until it starts to wilt. Remove with tongs, dunk in the cold water, then lay on a work surface.
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Step 4
Layer on some noodles, then spring greens, then herbs. Fold in each edge and roll into a cylinder shaped parcel. Repeat with the rest of the wrappers.
To make the dipping sauce
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Step 1
, whisk all the ingredients together. Serve alongside.