Bring a burst of color and flavor to your Easter brunch with these vibrant Vietnamese spring rolls. As a seasoned home cook, I've found them incredibly simple to make once you master the technique—perfect for impressing guests with minimal effort.
One of the best features of spring rolls is their customizability: load them up with crunchy carrots or your favorite fresh veggies. Serve alongside a zesty homemade dipping sauce for an authentic, crowd-pleasing bite.
Ingredients
- 1 pack Pulled Oats® Natural
- 2 cm fresh ginger, peeled and grated
- sesame oil for frying
- cucumber
- roots
- germs
- a bunch of fresh coriander
- rice paper
For the dipping sauce
- 100 ml water
- 3 tsp sugar
- 1 tsp fish sauce
- 2 tsp rice vinegar
- 1 lime, the juice
- ½ red chili pepper
- Sesame oil
- sesame seeds
Preparation method
- Whisk all the dipping sauce ingredients together until fully blended. Taste and adjust seasoning as needed.
- Heat sesame oil in a frying pan and sauté the Pulled Oats with grated ginger until crispy. Slice the cucumber and roots into thin strips.
- Fill a shallow plate with warm water and soak one rice paper sheet for 10-15 seconds until pliable. Lay it on a clean surface, then add cucumber strips, roots, germs, coriander, and Pulled Oats to the center. Fold the sides over the filling and roll tightly.
- Serve immediately with the dipping sauce. Enjoy!
Recipe and image: Gold & Green
