RECIPE: Squidball Vietnamese Spring Rolls with Manong Sauce

Spring Rolls:

Round Rice Paper

Squidballs

Vermicelli noodles

Lettuce Leaves (green soft parts)

Basil Leaves

Cucumber

Carrots

Manong Sauce:

1 cup water

2 tbs flour

1 tbs soy sauce

2 tbs brown sugar

2 cloves garlic – minced

TT – salt and pepper

1 red chili (labuyo) _ optional

MEP

PHOTOS (PROCESS TO FINISH PRODUCT)

Process:

Spring Rolls:

1. First is to cook the vermicelli noodles according to the packet instruction.

2. Cut squidballs into three and fry it until cooked. Set aside
3. Prepare the veggies. For lettuce cut the crunchy core. Wash thoroughly the
basil leaves. Next is to wash the cucumber and carrots. Peel both veggies
and slice it into julienne
4. Fill a large bowl with warm water, and submerge the rice paper into the
water for 2 seconds.
5. Place the rice papers on a board or in a counter with smooth side down.
6. On the top of the rice paper, put the lettuce, vermicelli noodles, basil leaves,
cucumber, and carrots.
7. Roll it for a few times, then fold the left and right edges of the rice paper,
fold it for one more time. Put the squidballs before the edge of the rice
 paper, and then keep rolling firmly. No need to use a water to seal it, the rice
paper will seal itself.
8. Serve it immediately with the manong sauce/sweet chili sauce.

Manong Sauce:

1. In a saucepan, combine all ingredients, except the red chili, and mix until
flour and sugar are dissolved.
2. Bring it to a simmer over medium heat while stirring continuously. Add the
red chili and stir until the sauce thickens.
3. Transfer to a bowl or a jar and let it cool down a bit before serving.