Pink Lady® Vietnamese Spring Rolls
Cooking
0
Serves
8
By Chad January
Method:
- Dip rice paper wraps individually into ice-cold water for about 30 seconds, or until soft.
- Place ⅛ of the apples, cabbage, mangetout, radishes, spring onions, and coriander on 1 wrap, about halfway down from the middle of the wrap. Season.
- Fold over the sides, then fold over the bottom and roll upwards to enclose filling and create a spring roll.
- Repeat with remaining filling and rice paper wraps.
- Combine dipping sauce ingredients and set aside.
- Place spring rolls onto a serving platter and garnish with fresh coriander and sesame seeds.
- Serve with dipping sauce.
