A touch of exotic Vietnam in our kitchen. An excellent snack for all lovers of full and above all fresh flavors.
Vietnamese rolls differ from Chinese rolls in that they are not fried in oil, but served with a crunchy salad and tasty sauces.
Ingridients:
- 180 g of carrot
- 300 g of stem celery
- 150 g Chinese cabbage
- 2 teaspoons of fish sauce
- 2 teaspoons of brown sugar
- 1 tablespoon of fresh lime juice
- 4 sprigs of fresh mint
- 120 g of rice dough
Preparation:
Clean the carrot, Chinese cabbage and scallion and cut into thin strips. In a small bowl, mix carrot, celery, Chinese cabbage, fish sauce, sugar and lime juice. Let the well-mixed ingredients stand for about half an hour so that the flavors mix well.
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Wash the mint sprigs under running water and dry them with a kitchen towel. Pour a little warm water into a large bowl. Dip each sheet of rice dough separately in warm water for a few seconds to make it pliable, then place it on a clean work surface. Place one spoonful of the vegetable mixture in the middle, and spread two mint leaves on top of the vegetables. Make sure to leave about 1.5 cm of free space on the sides. Flatten the filling slightly with pressure and carefully roll it up. Fold the side parts inward, then tightly roll the bottom part upwards. The process is repeated until all the sheets of rice dough and vegetables are used.
Place the rolls on a plate and sprinkle them with a little water. Store them in the refrigerator until use. We offer together with delicious sauces.
