Vietnameses spring rolls


Ingredients :

6 round rice paper wrappers

20 g mint leaves

180 g prawns, cooked, peeled and sliced in half lengthwise

12 lettuce leaves

90 g rice vermicelli, cooked and cooled down

100 g fresh bean sprouts

Method :

  1. Fill a large tray with warm water. Immerse a rice paper very carefully and gradually for a few seconds, until almost softened. Lay the rice paper on a clean cloth.
  2. Arrange about 4 beautiful mint leaves at the bottom edge of the rice paper, then about 4 prawn halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts. Add additional mint leaves and prawns halves if you prefer.
  3. Always keep about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients.
  4. Serve the spring rolls with the Vietnamese dipping sauce (Nuoc cham)

Tips :

~You can actually add anything you like, such as cilantro, peanuts, chicken, parsley, carrots, cucumbers and so on.