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Vietnamese-ish spring rolls
breakfast | serves 2-4
This recipe requires minimal cooking, so kids can help to make this from beginning to final gulp!
1. Place a saucepan of water over a medium heat. When boiling, drop in the noodles and cook for 4–5 minutes, then drain. Rinse under cold water and set aside.
2. Fill a bowl with warm water. Dip in one rice wrapper for 1 second to soften, then take it out. Lay it flat
on a clean tea towel.
3. In a row across the centre of the wrapper, arrange the prawns or meat (if using), followed by some noodles, herbs, lettuce and veg, leaving about 5cm uncovered on each side. Then fold in the two sides and roll it up. Repeat with the rest of the wrappers.
4. In a small bowl, whisk together all the dipping sauce ingredients, then serve it alongside the spring rolls for dunking.
Photo Matt Russell
ingredients• 50g rice noodles
• 8 spring roll rice wrappers
• 8 cooked prawns or 200g cooked shredded chicken, beef or pork (or leave out for a veggie option)
• 2 tbsp shredded Thai basil
• 3 tbsp shredded mint leaves
• 3 tbsp shredded coriander leaves
• A couple of handfuls of shredded lettuce
• Carrot, cucumber, red peppers, spring onions (whatever your child likes), finely julienned
• 1 tbsp low–sodium soy sauce
• Juice of 1 lime
• 1 tbsp sesame seed oil
• 1 tbsp fish sauce
• 1 tsp caster sugar
• 1 tsp chopped spring onion
• 1 Thai chilli, finely chopped (optional)