Spring Rolls With Nuoc Cham Dipping Sauce - cooking recipe

Ingredients

Spring rolls
40 g rice noodles
5 spring onions, mainly the white parts, chopped finely
2 carrots, peeled and cut to matchstick size
1 1/4 cups bean sprouts (the recipe calls for 2 large handfuls)
2 garlic cloves, peeled and cut into fine slivers
18 mint leaves, torn into small pieces
6 large egg roll wraps
oil, for frying
Nuoc Cham Dip
2 small hot red chili peppers, chopped very finely
1 tablespoon dark soy sauce
6 tablespoons water
3 tablespoons rice vinegar
4 tablespoons caster sugar
1 large lime, juice of
1 bunch coriander leaves, chopped

Preparation

For the Spring Rolls.
In a bowl with warm water soak the rice noodles until soft, approximately five minutes.
Drain and mix with the carrot, spring onion, bean shoots.
garlic and mint.
On a flat surface lay out a spring roll wrapper and place 1/6 of the mix in the middle.
Roll the whole thing up, so that it looks like a fat sausage.
Using a little water, moisten the edges to seal, also folding over the ends.
Repeat.
Heat oil in a dep frying pan (make sure the is quite a bit of room between the oil and the top of the pan as it will bubble up when you put the spring rolls in).
Fry the spring rolls for 2-3 minutes, turning once, until crisp and golden brown.
Drain of excess fat on kitchen paper.
Serve hot with dipping sauce.
For the Dipping Sauce.
Put the Soy sauce, water, vinegar and sugar in a small pan and heat until it nearly comes to a boil.
The sugar should dissolve if you stir it well before the sauce boils.
Remove from heat and leave to cool.
Once cool add all the other ingredients and leave for at least an hour to infuse before serving.