Spring rolls

Ingredients

For 4 servings

• •1 1 package(s) Rice leaf
• •50 g 50 g Rice vermicelle
• •1 1 bag(s) Rrated carrot(s)
• •1 1 sachet(s) Red cabbage
• •1 1 sachet(s) Salad
• •1 1 can(s) Soya seeds
• •1 1 tray(s) Menthe
• •1 1 tray(s) Coriander
• •3 c. à soupe 3 tablespoons Sauce nuoc mam
• •1 c. à soupe 1 tbsp Sugar powder
• •1 c. à soupe 1 tbsp Cider vinegar
• •9 c. à soupe 9 tablespoons Water
• •0.5 0.5 Garlic cover(s)
• •1 1 pinch(s) Piment

Method

1. 1.Preparation of vermicella
2. 2.Cook the rice vermicelles in boiling water as indicated in the package. Put them under cold water so they don't stick together.
3. 3.Assembly
4. 4.In a dish filled with hot water, immerse the rice leaves with your fingertips to feel when they are soft enough to be rolled. Spread a first sheet on a worktop and spread over the salad leaves to form a small rectangle. Then add 2 or 3 mint leaves, coriander leaves, rice vermicelli, carrots, red cabbage and soy germs.
5. 5.Assembly
6. 6.Close the spring rolls. Fold the lower part on the farce, then fold the sides towards the centre. Press the prank a little and start rolling up while keeping the prank tight. Do this for all spring rolls.
7. 7.Sauce preparation
8. 8.Make the sauce by mixing the nuoc-mâm sauce, the sugar powder, the cider vinegar, the water, the pepper and the garlic clove peeled and crushed. Let sit for a few minutes, then serve the spring rolls with the sauce.