Vietnamese Spring Rolls with Sweet Chilli Dip

Vietnamese Spring Rolls with Sweet Chilli Dip

POINTS® Value: 1.5 Servings:  4

You’ll enjoy the fresh flavours in these tasty spring rolls.

	8 portion Blue Dragon Spring Roll Wrapper, (or similar)
	4 portion spring onions, finely sliced
	1/4 medium portion cucumber(s), peeled and finely sliced
	1 medium Pepper, red, deseeded and finely sliced
	75 g sugar snap peas, halved and lightly cooked
	2 tablespoon fresh coriander
	1 tablespoon rice wine vinegar
	1 teaspoon salt
	1 teaspoon pepper
	8 portion king prawns, thawed if frozen
	50 g regular tofu, cut into small cubes Dipping sauce:
	2 tablespoon sweet chilli sauce
	4 tablespoon soy sauce
	2 juice from 1/2 lime(s)
	1 piece ginger, peeled and grated

·        Lay out the spring roll wrappers on a work surface. In a mixing bowl, combine the spring onions, cucumber, pepper, sugar snaps, coriander and vinegar. Season with a little salt and pepper.

·        Share the mixture between the wrappers, adding the king prawns to half of them, and the tofu to the rest. Roll them up tightly, folding in one side to secure the filling.

·        Make the dipping sauce by combining all the ingredients. Serve with the spring rolls.