Beansprout Spring Rolls
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Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 cup Rice vermicelli
- 8 Rice paper (spring roll wrappers)
- 1 Tbsp Thai basil (chopped)
- 2 Tbsps mint (chopped)
- 2 Tbsps cilantro
- 5 Lettuce
- 2 handfuls Bean sprout
- 1 Tbsp Fish sauce
- 0.333 cup warm water
- 2 Tbsps Lime juice
- 1 red chili pepper (seeded and finely diced)
- 2 cloves garlic cloves (minced)
- 1 Tbsp caster sugar
Preparation steps
1.
Cook the rice vermicelli in a saucepan of salted, boiling water for 3-5 minutes, until 'al dente. ' Drain well and rinse thoroughly with cold water to prevent sticking.
2.
Fill a large bowl with warm water. Dip 1 wrapper into the water to soften and lay it flat.
3.
In a row across the centre, place a small handful of noodles, basil, mint, coriander, lettuce, and bean sprouts, leaving about 5 cm|2" uncovered on each side.
4.
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat the process with the remaining ingredients.
5.
Mix together the remaining ingredients in a small serving bowl, making sure that the sugar has dissolved. Serve with the spring rolls.
