For the Spring Rolls:

• 12 rice paper wrappers (22cm diameter)
• 200g vermicelli rice noodles, cooked according to package instructions
• 1 cup cooked prawns, peeled, deveined, and halved
• 1 cup shredded cooked chicken
• 1 cup julienned carrots
• 1 cucumber, julienned
• 1 cup fresh bean sprouts
• Fresh mint leaves
• Fresh coriander leaves

For the Plum Dipping Sauce: Order yours truly QJJ Homemade Plum Sauce

Instructions:

For the Vietnamese Spring Rolls:

1. Prepare all the filling ingredients and have them ready for assembly.
2. Fill a large shallow dish with warm water. Submerge one rice paper wrapper in the water for about 5-10 seconds until it becomes pliable but not too soft.
3. Place the soaked wrapper on a clean, damp kitchen towel or a plate.
4. On the bottom third of the rice paper, add a small handful of cooked vermicelli noodles.
5. Layer on a few prawn halves, shredded chicken, julienned carrots, cucumber, bean sprouts, mint leaves, and coriander.
6. Fold the sides of the rice paper inward and tightly roll the wrapper from the bottom up, ensuring a snug and secure roll.
7. Repeat the process with the remaining ingredients.

Serve:

1. Arrange the spring rolls on a serving platter.
2. Serve the rolls with the homemade plum dipping sauce on the side.
3. Optionally, garnish with additional mint and coriander leaves for freshness.

Enjoy the delightful combination of the light and refreshing Vietnamese spring rolls paired with the rich and flavourful homemade blood-plum dipping sauce. These rolls make for a perfect appetiser or a light and healthy meal, bringing a burst of Vietnamese-inspired flavours to your table.

So there it is one prefect recipe to use with Quincey Jones Jelly Preserves Co. Homemade Plum Sauce. Made from the finest seasonal Blood Plum grown in the Goulburn Valley of Victoria; you will want to make sure one of these is in your cart for your next order!