Prawn Paste Vietnamese Spring Roll
Ingredients
- Adequate EB Prawn Paste (Small Leaf)
- Rice Wrapper
- Lettuce
- Mint Leaves
- Carrot (Shredded)
- Red Chilli (Shredded)
- Coriander Leaves
- Rice Vermicelli
Instructions
Dipping Sauce
- ¼ cup water + 2 tablespoons fresh lime juice + 2 tablespoons sugar + 4 teaspoons fish sauce + 1 clove garlic, minced + 1 red chilli minced + ½ teaspoon garlic chili sauce into a bowl.
- Stir well and keep the prepared sauce aside.
Cooking Method
- Cook the Prawn Paste (Small Leaf) according to the instructions on the package.
- Fill a large bowl with warm water. Dip one rice wrapper into the hot water for 1 second to soften.
- Lay rice wrapper flat; place 2 prawn paste (small leaf) in a row across the center, add some vermicelli, lettuce, mint, coriander, shredded carrot and shredded red chilli, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
- Serve with the dipping sauce.
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