Food Friday: Vietnam Rolls

The Vietnamese spring rolls are great appetizers. They are not the usual all veggie spring rolls we have here in the Philippines. These spring rolls have noodles [vermicelli] inside and are dipped in sweet and sour fish sauce.

Ingredients:

• 300 gms ground chicken
• 2 tbsp crushed garlic
• 1/3 cup chopped onion
• 1/2 of a small carrot, julienned [very thin]
• 1/4 cup tainga ng daga, a tropical mushroom known as Auricularia [soaked in water], other meaty mushroom can be substituted
• 50 gms sotanghon or vermicelli [soaked in water]
• 2 cups mung bean sprouts
• 1 tbsp patis or fish sauce
• 1/4 ground pepper
• 1/4 cup cilantro, chopped
• spring onion
  
• spring roll wrappers
• olive oil

Ingredients for Dipping Sauce:

• A cup patis/fish sauce
• 2 tbsp calamansi or lime juice
• 1/3 cup water
• 2 tbsp sugar
• 2 tbsp chopped garlic
• 2 pieces chili, sliced

Procedure:

For the dipping sauce, mix all ingredients in a bowl, then set aside. In a pan, saute garlic, onion and carrots. Add the mushroom, ground chicken, noodles and bean sprouts. Season with fish sauce and pepper before adding cilantro and spring onion. Let cool. Place one tablespoon of the mixture in a sheet of spring roll wrapper. Deep fry in oil. Serve hot with dipping sauce.

fly.co.uk	cheap flights from the uk to the whole world
	Athens Flights	Web Site
	Flights to Brisbane	Glasgow Flights