Spring rolls
Ingredients
- 1 unit Carrot
- 1 unit Cucumber
- 1 unit Red bell pepper
- 2 units Green onion
- 250 g Rice vermicelli
- 1 bqt Coriander
- 1 unit(s) Lettuce
- 10 ml Fish sauce
- 10 ml Soy sauce
- 15 ml Lime juice
- 1 bqt Mint
- 12 unit(s) Shrimps (cooked and peeled)
- 4 leaves Rice leaves
Preparation
- Finely julienne all vegetables. Chop the coriander.
- Place vermicelli in boiling (or very hot) salted water for 5 minutes. Drain and season with fish sauce, soy sauce, lime juice and chopped coriander.
- Prepare all the ingredients for the filling in small bowls, so you'll have everything on hand when it's time to roll.
- Lightly soak a sheet of rice dough in a bowl of boiling water, until soft. Place on a clean kitchen towel.
- To roll, wet a clean work surface. Pour very hot water into a large bowl or directly into the bottom of a clean sink. Take a sheet of rice paper and soak it in the hot water for about 10 seconds.
- Place the softened sheet on the wet work surface and top with the ingredients provided.
