Recipe: Vegetarian Spring Rolls

These delicious vegetarian spring rolls are lighter than their counterparts, egg rolls, made with batter and dipped in boiling oil. Here's how to make this delicious starter.

• Preparation time: 30minutes
• Servings: 4 people

Ingredients

• 12 medium rice pancakes
• 50 g (2 oz) Chinese vermicelli
• 2 small cucumbers, seeded and thinly sliced
• 4 spring onions, peeled and sliced ​​into thin strips
• 1 red pepper, cut into strips
• 12 snap beans, cut into strips
• 1 carrot, cut into strips
• 12 fresh mint leaves
• 12 fresh coriander leaves
• 12 fresh basil leaves

Sauce

• 30 ml (2 tbsp.) fresh lime juice
• 5 ml (1 tsp.) fish sauce
• 5 g (1 tsp.) sugar
• 1 small red pepper, seeded and thinly sliced

1. Put the noodles in a heat-resistant container and cover with boiling water. Let soak for 10 to 15 minutes, until softened. Drain.
2. Put the rice pancakes in a bowl of warm water to soften (for about 30 seconds). Place each pancake on the working area or on a cutting board and dry it with a paper towel.
3. Divide the vermicelli, vegetables and herbs into the centre of each pancake and fold rolls.
4. For the sauce, combine all of the ingredients and stir to dissolve the sugar.
5. Serve in a cup to dip the rolls into.

• If you're not making these vegetarian, you can also add shrimp or chicken to your spring rolls.
• You can also serve the spring rolls with spicy mayonnaise or wafu sauce.

• Place the vegetable mixture in the middle of the pancake.
• Fold one side, then the two opposing sides.
• Roll the pancake to form a cigar-like shape and enclose the filling.

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