Vietnamese Spring rolls

Vietnamese Spring rolls

  • Préparation

    Prep time: 1 hour

  • Cuisson

    Cooking time: 10 minutes

  • Portions

    Servings: 20 rolls




    Make ahead: 7 days for sauce and 6 hours for spring rolls. Cover well with plastic wrap because they dry quickly.

    • Cook noodles as directed on package, then drain. Transfer to a large bowl, and add the dipping sauce and toasted sesame oil. Mix and set aside.

    • Rehydrate the rice papers one at a time, according to the instructions on the package and place on a damp cloth.

    • Place a portion of the seasoned noodles in a row in the center of each rice paper.

      Garnish with carrots, minced coriander, green onions, strips of palm heart, mint leaves and small pieces of shrimp or crab sticks.

    • Roll the paper half way. Fold the edges over the filling and finish rolling tightly.

    • Place the spring rolls on a large serving platter and serve immediately accompanied by small individual bowls of spring roll sauce.