Clover Fresh Vietnamese Spring Rolls with Chilli Mayonnaise
 
Recipe: Daleen van der Merwe
Serves: 4
Preparation: 45 minutes 
Cooking: 5 minutes 
 
INGREDIENTS
 
Spring Rolls
60 g rice vermicelli
8 rice wrappers (20 cm diameter)
8 large, cooked shrimps - peeled, deveined, then cut in half
2 carrots, cut into long matchsticks
2 avocadoes, cut into long matchsticks
3 Tbsp chopped fresh mint leaves
3 Tbsp chopped fresh coriander
2 lettuce leaves, chopped
 
Chilli Mayonnaise
¼ cup Clover Classic Mayonnaise
2 Tbsp fresh lime juice
½ clove garlic, minced
2 Tbsp white sugar
1 tsp chilli sauce
1 tsp finely chopped peanuts
 
METHOD
 
Spring Rolls
Bring a medium saucepan of water to the boil. Boil the rice vermicelli for 3 to 5 minutes, or until al dente, and drain. 
Fill a large bowl with warm water. Dip one rice wrapper into the hot water for 1 second to soften. Lay the wrapper flat. In a row across the centre, place 2 shrimp halves, a handful of vermicelli, carrot, avocado, basil, mint, coriander and lettuce, leaving about 5cm uncovered on each side. 
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the filling. Repeat with remaining ingredients.
 
Chilli Mayonnaise
In a small bowl, mix the mayonnaise, lime juice, garlic, sugar, chili sauce and peanuts.
Serve rolled spring rolls with the chilli mayonnaise.