Vietnamese spring rolls with tzatziki sauce | Cooking Classes Barcelona
Vietnamese spring rolls with tzatziki sauce
Ingredients (for around 10 people):
- Rice wrappers, 10 or 12
- 200 g Rice vermiccelli
- 5 prawns
- 1 cucumber
- 1 endive
- 2 large carrots
- 1 Red pepper
- Fresh mint
- Fresh coriander
- 2 Greek yogurts
- 1 Cucumber
- Mint and coriander
- Salt and pepper
Chop all the vegetables from the first group into julienne strips, and mix them all together. Add lime juice and the chopped coriander. Leave to macerate until you are about to build the actual roll. Peel the prawns and put them in boiling water for about 20 seconds, and the last step of the preparation is to cook the rice vermiccelli for 3 to 4 minutes and put all of the ingredients together, except the prawns.
Put the rice wrappers in water so that they soften. To build the roll, put the rice wrapper on a clean flat surface, and put the ingredients in the center then the prawn on top, add a couple of mint leaves. Now you roll the roll, start by closing the sides, then roll until it is closed.
For the tzatziki sauce, deseed the cucumber and cut it into very fine pieces approximately 1mm x1mm. Chop the mint finely and add both ingredients to the yogurt, salt and pepper and serve in a small bowl next to your Vietnamese rolls.
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