Vietnamese Spring Roll

I used to hang out with my colleagues to cook up a storm.   It was truly enjoyable as we came from different background, Vietnamese, Filipino, Taiwanese and Singaporean, we get to enjoy different home-cooked cuisines each time we gathered and it was so fun.
One of the dishes that I learned was the Vietnamese Spring Roll.  Simple and yet an interesting story he shared.  
To be a good daughter in law, the dipping sauce is how a future parents in law gauge whether she can cook or not.  

I like homemade as we are free to load up on the fillings.  So my rolls are all fat and round. hahahah   
This dish is versatile too as it can be a starter or a one-dish meal.  
What you need:
Prawns (devein and deshell)Lean porkMint BasilBeans sproutLettuceVermicelli, blanchedRice paper
Method:
Steam the prawns and lean pork.  Sliced the lean pork.
Wet the rice paper with water.
Place prawn, lean pork, beansprout, mint, basil and lettuce.
Wrap it up.
Dipping sauce
4 Chilli1 lemon juice8 cloves garlicSugarwaterfish sauce
Method:
Crush chilli and garlic and mix them with the lemon juice.
Season with sugar and water accordingly.
Lastly add in the fish sauce.
Blessed Christmas to all.
Enjoy!
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