Vietnamese Spring Rolls

Vietnamese Spring Rolls

Serving size 12

Ingredients
12 Rice Paper Rounds
50g Rice Vermicelli Noodles[ Soak In Hot Water Till Soft And Then Drain]
24 Cooked Prawns- Tails Removed or 150g Cooked Chicken
1/4 Cup Fresh Basil, Mint And Coriander Leaves
1/4 Cucumber Cut Into Strips
1/2 Red Capsicum Cut Into Strips
1/2 Red Onion Finely Sliced
1/4 Cup Simply Stirred Vietnamese Mint and Coconut Dressing 

Cooking Directions
Fill a large bowl with warm water and soak one rice paper round for approx 1 min or until soft.
Lay rice paper on bench and place a small quantity of each ingredient on the bottom half of the rice paper, fold up the bottom than fold in each side and firmly roll up.
Continue until all the rice paper rounds are used.
Serve with Simply Stirred Vietnamese Mint and Coconut Dressing as a dipping sauce.

Product Used
Read about or buy the product for this recipe: Vietnamese Mint and Coconut Dressing


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