Bacon and Cabbage Frittata paint

These little Vietnamese delicacies will win the hearts of many – even the junior league. This is actually a great fun recipe to involve your children with – might be a little messy, but fun is guaranteed and possibly a brand new interest in veggies!
Packed with light vermicelli noodles, crunchy raw vegetables, aromatic herbs, toasted nuts and not to forget young wild garlic leaves – these definitely pack a punch in the flavour department.
They make for a great appetizer, a light lunch or lunch box filler or as part of a buffet. Enjoy!

Serves 6  

Spring Rolls

  • 20 grams vermicelli noodles (fine thread noodles)
  • 1-2 red chilli, thinly sliced
  • Large bunch young tender wild garlic leaves (20-30 grams)
  • Small bunch rocket leaves or tender salad leaf of choice
  • ½ carrot cut into matchsticks, 8-10 cm lengths
  • 1/3 cucumber, cut in half length-ways, seeds removed, 8-10 cm lengths
  • 4 spring onions (green part), cut in 8-10 cm lengths
  • 2 tablespoons peanuts, toasted and lightly crushed
  • Small bunch mint leaves, gently torn (10 grams)
  • Small bunch freshly picked coriander leaves (10 grams)
  • 12x16cm edible rice paper rolls

Vietnamese Dipping Sauce

  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 1 ¼ tablespoons coconut sugar
  • 3-4 wild garlic leaves, finely shredded
  • 1 teaspoon freshly grated ginger
  • 1 red chill, thinly sliced
  • 2 tablespoons water
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

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Method

  1. Bring a small saucepan of unsalted water to a rolling boil. Add vermicelli noodles and stir, let simmer for 3-4 minutes, remove, drain and rinse under cold water to stop the cooking process. Drain and set aside. Just before using, gently squeeze the noodles in a dry clean tea towel to remove excess water
  2. Mix all ingredients for the dipping sauce in a small bowl, set aside until ready to use. Adjust taste if necessary.
  3. Lightly toast peanuts over low to medium heat on a dry pan for 2-3 minutes, remove and gently crush in a mortar and pestle.
  4. To assemble the spring rolls have all ingredients to hand. Dip rice papers one at a time into a shallow dish of warm water, then leave for about 45 – 60 secs until they are soft enough to roll, but not too soft so they tear in the process. Remove from water and lay on a damp tea towel, pat off excess water and gently transfer to a clean board.
  5. In the centre of a rice paper arrange 2-3 slices of chilli, followed by a small handful of garlic leaves, 1-2 small rocket leaves, 1-2 carrot matchsticks, 1-2 cucumber pieces, 1-2 spring onions, 1 teaspoon rice noodles, sprinkling of toasted peanuts and finally a scattering of shredded mint and coriander leaves; build in layers. Fold the near edge of the paper over the filling, then the sides and finally roll into a neat parcel. Cover with damp kitchen paper on a plate to prevent drying out.
  6. Repeat the process with the remaining rice papers.
  7. To serve, arrange on a serving platter. Place dipping sauce in 2-4 small individual serving bowls and let people help themselves.

Maggie's Tips

  • These spring rolls lend themselves to many combinations of fillings: add leftover pulled pork, leftover chicken, cooked prawns (large), cooked crab meat, beansprouts, soft butterhead lettuce, thinly sliced peppers etc.
  • All ingredients can be prepared ahead of time (day before). Assemble on day no more than 1-2 hours before eating, keep covered with a damp tea towel or kitchen paper to prevent drying out.
  • These are a winner for all occasions with little ones and the rest.
  • Wild garlic season over: use rocket, cress, butterhead lettuce etc.
  • For vietnamese dipping sauce replace wild garlic with 1 small clove of normal garlic.