Vietnamese Spring Rolls

Vietnamese Spring Rolls

Prep time: 10 minutes
Cook time: 10 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients 

- 8 whole rice paper wrappers (bahn trang)

- 8 whole shrimps, (cooked and cut into halves)

- 1 large radish, (cut into thin strips)

- 1 large carrot, (cut into thin strips)

- 16 whole mint leaves

- 16 whole coriander leaves

Direction

1. Dip 1 rice paper wrapper in a bowl of lukewarm water and let it soak until soft. Remove from water and place on a clean surface lined with wet towel. 

2. Place 2 tbsp of shredded carrot and radish over the bottom third of the rice paper making sure that filling is neat and compact. 

3. Lay 2 whole mint leaves lengthwise on top and roll into a cylinder halfway up tucking both sides of the paper in. 

4. Arrange the shrimps halves on top, and lay 2 coriander leaves alongside and roll up to the end. 

5. Repeat this process with the rest, keeping the paper rolls covered with a damp cloth to avoid sheet drying out. 

6. Cut the spring roll into halves and serve with fish sauce for dipping.