Ingredients
-
3 1/2
-
1/4
-
1/2
-
10
-
5
-
1/2
-
30
-
40
-
1/2
-
-
-
-
-
-
Directions
Vietnamese Spring Rolls, These Spring Rolls need to be served with either Vietnamese Dipping Sauce (Nuoc Cham) or a Hoisin-Peanut Dipping Sauce , These Spring Rolls need to be served with either Vietnamese Dipping Sauce (Nuoc Cham) or a Hoisin-Peanut Dipping Sauce
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Put Noodles in a Large Bowl and Cover With Just-Boiling Water. Let Noodles Sit Until Tender (5 to 8 Minutes). |
|
2
Done
|
Meanwhile, Cut Cucumber and Carrot Into 4 Inch Lengths and Then Into Matchsticks, Using a Mandolin or Other Hand-Held Slicer, to Yield 1/2 Cup Matchsticks of Each (or Cut Cucumber Into Matchsticks With a Knife and Coarsely Shred Carrots). |
|
3
Done
|
Drain Noodles and Rinse With Cold Water. Spread Noodles Out on a Baking Sheet Lined With a Kitchen Towel. Pat Dry. |
|
4
Done
|
Divide Noodles Into 2 Long "logs," Then Cut With Scissors to Total 10 Equal Portions. |
|
5
Done
|
Set Out All Ingredients Near a Work Surface. Pour Very Hot Tap Water Into a Large Shallow Bowl Such as a Pie Plate. Submerge 1 Rice-Paper Wrapper Until Moistened and Softened Slightly but not Completely Pliable (it Will Continue to Soften as You Work With It). |
|
6
Done
|
Lay Wrapper on Work Surface and Put 1/2 Lettuce Leaf in Center. Mound 1 Portion of Noodles on Lettuce Followed by About One-Tenth of the Cucumber, Carrot, and Apple Slices, 3 Mint Leaves, 4 Cilantro Leaves and a Sprinkling of Onions. |
|
7
Done
|
Arrange Ingredients Into a Rectangle About 4 Inches Long. Fold Paper Over Short Ends of Filling, Then Roll Up Tightly from a Long Side. Repeat to Make Remaining Rolls. |
