Vietnamese-style Fresh Rolls | Waitrose & Partners

Partner and Cookery School Chef Andrew Roberts makes vibrant and flavoursome fresh rolls.

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves: 2-4

For the dipping sauce:
1⁄2 red chilli, finely diced
3-4cm piece fresh ginger, peeled and finely diced
2 cloves garlic, crushed
1 stalk lemongrass, finely diced
2 kaffir lime leaves
2 tbsp fish sauce
2 tbsp rice vinegar
2 tbsp palm sugar
2 whole cloves
1 lime

For the rolls:
50g cooked rice noodles
1 tsp medium curry powder
4 rice paper sheets (eg. Blue Dragon Spring Roll Wrappers)
15g basil leaves
15g mint leaves
15g coriander sprigs
1⁄4 cucumber, finely sliced
1 carrot, finely sliced
2 salad onions, finely sliced 4 long radishes, finely sliced
4 cooked king prawns, halved lengthways

For the full recipe |
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