Vietnamese Spring Rolls with Shrimp or Tuna

Vietnamese spring rolls are a delicious and fresh dish that you can easily prepare. The spring rolls are made with soaked rice paper that is filled with a combination of flavorful ingredients with different textures such as crunchy vegetables and herbs as well as either juicy shrimp or flavorful tuna wrapped in thin rice paper. The spring rolls are ideal as a light lunch, a starter or as a tapas. The spring rolls are dipped in an aromatic sauce (Jenny Walden's recipe for dipping sauce. She is a Swedish chef and cookbook author).

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You will need

Shrimp or Tuna Mixture:

4.2 oz peeled shrimp or 1 can of tuna (4.2 oz drained weight)

2 tbsp finely chopped yellow onion

1 tsp olive or canola oil

1 tbsp oyster sauce

2 tbsp homemade or Hellman’s mayonnaise

½ tsp roasted sesame oil

Black pepper

½ tbsp soy sauce or to taste

1.4 oz glass noodles (or jasmine rice)

1 – 2 tbsp sweet chili sauce

1 ½ medium carrot, shredded

½ cucumber, shredded

1 cup sprouts, any kind

Iceberg lettuce, shredded

½ tomato, seeded and shredded

1 avocado, cut into thin slices

15 Thai basil leaves

15 mint leaves

15 coriander leaves

4–5 rice paper sheets (about 8.3–8.7 inches in diameter)

Dipping sauce

0.8 cup golden syrup

0.2-0.3 cup freshly squeezed lime juice

2 ½ tbsp fish sauce

1 ½ tbsp finely grated fresh ginger

4 large garlic cloves, finely grated

1 – 3 tbsp finely chopped red chili (amount depending on taste and strength)

0.3 cup chopped coriander

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How to make it