Vietnamese spring rolls
Vietnamese spring rolls Ingredients5 small baby marrows1 small cucumberHandful fresh coriander, choppedHandful fresh mint, chopped125ml ( cup) sweet chilli sauce10 rice paper spring roll wrappers10 fresh basil leaves5 nasturtium leaves, finely sliced60ml (4 tbsp) soy sauceMethodCut baby marrows and cucumber into thin ribbons with a vegetable peeler, then toss with the coriander, mint and sweet chilli sauce.Dip each spring roll wrapper in warm water for a minute until transparent.Put a spoonful of cucumber mixture on one side of each wrapper, top with a basil leaf and roll up, tucking in the sides and sealing with a little water.Place on a tray, cover with clingfilm and refrigerate until needed.Mix the nasturtium leaves with the soy sauce and serve with the spring rolls.Makes 10...
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