Vegetarian Summer Roll (Goi Cuon)

This is another no-cook dish. I came across a non-vegetarian recipe on summer roll with meat floss. Therefore, I decide to make a vegetarian version summer roll using vegetarian golden pumpkin meat floss and omit the prawn or crabmeat and pork. It is yummy with crisp fresh vegetable plus herbs (the mint leaves, coriander leaves). To speed up the process, you can choose to cut the carrot and cucumber in strips or slices, wrap it just like the sushi hand roll. Oh yeah, never forget the mint leaves, it brings out the flavour of the summer roll.

Preparation: 15 mins

Ingredients (makes 6)
° 75g shredded carrot
° 50g shredded cucumber
° 3-5 tablespoons golden pumpkin meat floss (vegetarian)
° few pieces lettuce leaves
° 18-24 mint leaves
° 6 pieces rice paper

Chilli Dipping Sauce
° 2 fresh red chilli padi, sliced
° 1 teaspoon sugar
° 2 tablespoons light soy sauce
° 1 tablespoon rice vinegar

Method
To prepare chilli dipping sauce
1. Combine all the ingredients and mix well. Set aside.

To prepare wrap spring roll
1. Soften the rice paper sheet in warm water till soft or as per packet’s instruction. Do not over-moisten the rice paper sheet. If it is too brittle, lightly moisten it with some water or wipe with a damp cloth.
2. Place 1 sheet of rice paper on chopping board or plate. Place a piece of lettuce leave, few mint leaves, some cucumber and carrot, and vegetarian meat floss in the centre and roll up.
3. Arrange on a serving plate and serve immediately with the dipping sauce. Cover with plastic wrap to prevent from drying if it is not consume immediately.