VIETNAMESE SPRING ROLLS

Remember the Thai Sweet Chillie Sauce I made in my previous post? Remember? Remember? Remember when I said things could only get better from then on? Well it did. It did ~

Just like the first spring rolls 'recipe' these hardly needed a recipe 
Which was good because I was feeling kind of slap happy ~

So what you'll need are some ~ 

finicky carrots ~ julienned

see through glass noodles ~ softened in warm water, drained

pinky prawns ~ gently boiled, peeled

imposter crab sticks  ~ from a packet, unsealed

sprightly sprigs of cilantro ~ plucked

pretty basil leaves ~ whole

minty mint leaves ~ itsy bitsy bits

or anything else that strikes your fanciful highnesses ~

But don't you ever forget those slippery glass noodles ~

Because they add such a crunchy feely-ness, people ~

Then I crushed some strands of saffron thread 
And soaked them in warm water ~ 
Until it turned into a liquid sunset 
A minute later

So I slipped in a disc 
Of the fancy rice paper 

And waited. 


While I counted to eight? 
Or nine? or ten? twenty??
Errrrr..... whatever.

But when I lifted it out 
It was not as golden yellow 
As I hoped it would be, 
(Like what I watched on my tv) 
But, what the heck I thought, 
That was okay dokey by me. 

So I let the rice paper lay 

And piled the thingys into a bundle. 
And rolled them up
Into a tight little cuddle. 
Oops...I think I heard them squeak. 
" Too tight, too tight
Loosen up a little. ~

So this is the story of Thai Sweet Chillie Sauce, Vietnamese Spring rolls, my helly belly and slap happy me ~