Vietnamese dipping sauce (Nuoc Cham)

Ingredients
1/4 cup fish sauce
3 tablespoons apple vinegar
3 tbsp water
2 tablespoons brown sugar
2 garlic cloves, chopped
1 bird’s eye chilli, thinly sliced
2 tbsp carrot, thinly sliced
2 tablespoons lime juice

Method:
1. Place all the ingredients into a bottle, close the lid and shake. Taste and adjust accordingly.

2. Store tightly sealed in a jar in the fridge.

Serve with Vietnamese fresh spring rolls.

Easy to roll - Vietnamese Spring Roll Part #3

This is the final post on how to roll a Vietnamese Spring Roll.
This is an open-ended method of wrapping them.

For the ingredients, mosey here.
For the dipping sauce, mosey here.

1. Start by softening the rice paper rolls in some lukewarm water. Place a sprig of chive and prawn/persimmon at the top end of the rice paper roll.

2. Add some vegetables, vermicelli and herbs.

3. Tuck in the sides and fold up the other side of the rice paper roll to make into a neat roll.


4. Another alternative is to cut the rice paper roll into half before wrapping.
Arrange neatly onto serving plate before serving.

Hope you had fun and got some ideas on how to wrap a Vietnamese Fresh Spring Roll.
It is not only delicious to eat but very healthy too - well, more so than the fried one :)