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Vietnamese Fresh Spring Rolls
Fresh Vietnamese spring rolls — rice paper briefly softened in warm water, then rolled tightly around shrimp, noodles and herbs so nothing falls apart when you dip it.
Ingredients
Instructions
Dip one rice paper wrapper at a time in warm water for just a few seconds until pliable but not sticky, over-soaking makes it tear as soon as you try to roll it.
Lay the softened wrapper flat on a clean surface.
Arrange shrimp, noodles, herbs and lettuce in a line just below the centre, leaving a border on each side.
Fold the sides in over the filling, then roll tightly from the bottom, tucking as you go, so nothing falls apart when you dip it in the peanut sauce.
