Fresh Spring Rolls

These Vietnamese spring rolls are a perfect, refreshing start to any Asian meal
Ingredients - Serves 6
  • 2 spring onions (or green onions), sliced
  • ½ cups of carrots, grated thickly
  • a handful of fresh mint leaves
  • ½ cup green capsicum, sliced
  • ½ cup bean sprouts
  • 12 lettuce leaves
  • 12 rice paper rolls
  • 100 g rice vermicelli, cooked and cooled down
  1. Separate all ingredients into 12 approximately equal portions
  2. Pour some water into a dinner plate. Use this to wet the rice paper
  3. Lay one rice paper flat and wet it all over. Take it out and lay on a clean cloth
  4. Arrange some lettuce a little off-centre. Top it with some rice vermicelli
  5. Arrange mint leaves in the space above the lettuce
  6. Work your way through all the fillings and place them so you end at the opposite side of the lettuce
  7. Start with the end you started at, lift up the rice paper and fold over the lettuce
  8. Then fold in the sides and tuck everything in tightly. Don't pull. Continue rolling up and that's it!
  9. This kind of arrangement will allow you to see almost all the fillings once the roll is done
  10. Alternatively you can simply place all fillings on top of each other and roll
  11. Serve immediately or better yet, chill for a while and serve with {Instant Sweet Chilli Sauce}
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