Vietnamese Fresh Spring Rolls
- 10-15 rice paper wrappers
- 1 cup fresh mint leaves, Shiso leaves, coriander or rucola
- 10-15 boiled prawn (slice in 2 pieces) or boiled chicken breast, or/and boiled eggs (sliced, optional)
- 1 cup lettuce leaves
- 2 cups boiled rice vermicelli (cooled down)
- Optional: fresh bean sprouts (boiled 5 seconds and washed by cold water), cucumber, carrots, chives
- dip sauce (3 tbsp vinegar, 4 tbsp fish sauce, 1/2 cup water, 1 tsp sugar, 1 clove chopped garlic, 1 chopped fresh chili pepper) or sweet & sour sauce
- Dip rice paper in a large bowl with warm water and one drop of oil for a minut, one by one just before wrapping.
- Lay rice paper on a plate. Put prawn/chicken on it.
- Put other fillings.
- Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.
