Vietnamese Spring Rolls & Nuoc Cham Sauce

NUOC CHAM sauce:

Crush together:

• 1 garlic
• 2 chilies
• 1/2 cup of fish sauce
• 4 lemon juice
• 4 limes
• 5 shallots – blend with water

Instruction: Mix everything and keep it in jar.

VIETNAMESE SPRING ROLLS

Ingredients:

• Basil
• Baked crunched peanuts
• Shredded crunchy vegetables (cabbage, white radish, carrots, etc)
• Sauteed peeled shrimps (optional. If you’re a vegan, just skip it)
• Banh Trang (rice wrapper)
• Warm water, put it in a big bowl with the same diameter with Banh Trang.
• Damp cloth

Instructions:

1. Mix everything with splash of the dipping sauce
2. Spread the damp cloth (this is where you will roll up)
3. Dip the Banh Trang to the warm water (don’t go too long. Just dip make sure it’s all covered, then pick it up and put it on the damp cloth)
4. Put the shrimp at the front, and mix veggies behind it
5. Roll it.

Best way to eat it? Dip it in the Nuoc Cham sauce. That easy? Yes. That easy.