Ingredients
- 12 rice paper wrappers
- 2 carrots
- 200 g red cabbage
- 0.5 cucumber
- Fresh cilantro
- Spinach
- Radishes
- 200 g of cooked chicken, shrimp, or salmon
Dipping Sauce:
- 3.5 tbsp soy sauce
- 2 tbsp freshly squeezed lime juice
- 2 tsp sesame oil
- 1 tsp honey
- 0.5 fresh chili, finely chopped
Sriracha Mayonnaise:
- 0,75 cup mayonnaise (2 dl)
- 1 tbsp Sriracha sauce
Vietnamese spring rolls
An authentic, easy recipe for refreshing Vietnamese spring rolls or Goi Cuon.
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Place the Ankarsrum Assistant on its side and assemble the vegetable cutter with the slicing drum. Grate the red cabbage on medium speed. Switch to the coarse grater drum and shred the carrots at medium speed. Finally, switch to the medium coarse grater and grate the peanuts.
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In lukewarm water, soak one rice paper wrapper for about 20 seconds or until soft. Place the softened wrapper on a cutting board and fill it with your preferred ingredients. Roll up the spring roll. Repeat process until all 12 wrappers are filled.
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In a bowl, mix together the soy sauce, lime juice, sesame oil, honey, and finely chopped chili.
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In another bowl, mix the mayonnaise and Sriracha sauce together for the second dipping sauce.
