Vietnamese Summer Rolls Ingredients

Serves 2

Ingredients

Dipping Sauce:

• 1 Tbsp AMOY White Rice vinegar
• 2Tbsp HEALTHY BOY Thai Sweet Chilli Sauce
• Few Drops of Squid Brand Fish Sauce   
• Few Drops of FRESH Lime Juice

Summer Rolls: 

• 250g Cooked Prawns
• 80g Carrots
• 100g Cucumber
• 1 pack Bich Chi Rice Paper 22cm
• 100g Vietnamese rice stick (3mm, the thinner the better) or Rice vermicelli noodles
• 1 box Fresh Viola Mix Edible Flowers 20pcs
• 100g FRESH HOA NAM Vietnamese Pork Roll (Gio Dac Biet Pate)
• FRESH Mint leaves
• FRESH Coriander

Method

1. In a bowl, add the sliced beef and marinade ingredients, mix well and set aside in the fridge.
2. Prepare and chop all the vegetables and lay them separately on a plate.
3. In another bowl, mix together all the sauce ingredients and set aside.
4. Place the Ho Fun noodles in a large bowl and soak in some boiling hot water for 2minutes and strain.
5. In a frying pan, add some oil, the garlic and onions. Stir fry for 20 seconds and add the marinated beef and further stir fry on medium heat for 3 minutes.
6. Now add the red, green and yellow peppers. Stir fry for a further 3 to 4 minutes, then add the noodles, spring onion and sauce mix. Stir Fry for 4 minutes until the noodles are slightly soft.  
7. Ready to serve