Ingredients for the spring rolls:
8 cooked king prawns, split in half sideways
8 crab sticks, split in half lengthwise
cooked chicken or pork
50 gms. rice noodles
1 small carrot, shredded finely
mint leaves roughly chopped
8 rice paper sheets
Put the rice noodles in a bowl and pour boiling water to cover. Leave for 20 minutes, then drain. Place one rice sheet (do this one at a time so they don't stick together) in a dish with warm water for 1 minute. Make sure both sides are wet. Take out of the water and lay on a board. Lay some lettuce leaves, then add 1/8 of the noodles, some coriander leaves, 2 pieces of the sliced crabsticks, some meat and lastly top with coriander and mint. Roll very tightly. Cut into four bite sized portions each. Repeat with the rest of the sheets. This recipe makes 8 rolls.
Ingredients for the sweet garlic and chilli dipping sauce:
2 tbsps. white wine vinegar
juice of 1 lime
2 cloves garlic, chopped
1 red finger chilli, chopped
2 tbsps. of sugar
2 tbsps. fish sauce
Combine all the ingredients together and serve with the spring rolls.
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