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