VIETNAMESE RICE ROLLS Dipping sauce
Soften the rice paper by submerging it in water for 2-3 seconds. Place the softened rice paper on a plate and add a line of rice or rice vermicelli, vegetables, herbs and meat on the top-third of the rice paper. Roll the rice paper around the ingredients once. Tuck in the two ends and continue to roll to the end of the rice paper. Cut in half and spoon some dipping sauce into the cut half.
125ml lime juice* 80g palm sugar (or sugar) 3 tbsp fish sauce 1 tbsp rice vinegar 2 cloves of garlic, minced coriander leaves, minced 1 tbsp julienned carrots ■ half a mild red chilli, finely sliced (or more or less, according to taste)