Spring Rolls with lemongrass dipping sauce and cucumber salad

Sailing Seas Prawn Springrolls

Sailing Seas Minced Lemongrass

For the lemongrass dipping sauce:

1/2 cup rice vinegar

1/2 cup honey

1 teaspoon of Sailing Seas Minced Lemongrass

2 garlic cloves, minced

1 tablespoon ginger, minced

1 teaspoon red chilli flakes​

For the cucumber salad:

1 seedless cucumber

1 tablespoon mirin

1 tablespoon sesame oil

1 tablespoon rice vinegar

Add Mango for freshness

Salt, to taste​

For the garnish:

2 tablespoons of scallions, green parts only, sliced for garnish

1. In a small stainless-steel saucepan over medium heat, combine the rice vinegar and honey. Bring to a boil and reduce to a simmer. Cook for about 10 to 15 minutes or until it reaches a syrup-like consistency. Remove from the heat and add the minced lemongrass, garlic, ginger and chilli flakes, and let steep until cooled. Set dipping sauce aside and reserve.
   
2. Oven bake 6 or more Boat Brand Spring Rolls as per instructions on pack.
   
3. Meanwhile, mix together soy, vinegar and sugar with a whisk in a small jug.
   
4. Meanwhile, wash and cut the cucumber in half, lengthwise. Slice into thin half-moons and transfer to a bowl.
   
5. In a separate, smaller bowl, whisk together the mirin, sesame oil and rice vinegar. Season to taste with salt. Drizzle the dressing over the sliced cucumber and toss. Refrigerate until ready to serve.
   
6. Cut each spring roll on the bias, and serve with the cucumber salad and the lemongrass dipping sauce. Garnish with sliced scallions.