Vietnamese Fresh Spring Rolls

Serve with sweet chili sauce!

Ingredients

  • 50g rice vermicelli
  • 10 rice wrappers
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped
  • 3 tablespoon carrot sticks
  • 3 teaspoons soy sauce
  • 4 teaspoons chopped spring onions
  • 1 dried black mushroom
  • 2 teaspoons chopped peanuts
  • 1 teaspoons sesame seeds

Preparation

  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  • Soak, strain, and chop the black mushroom
  • Mix all the ingredient together
  • Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 1 spoon of filling, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • Serve with sweet chili sauce

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