Spring Roll 8 wrappers
Vermicelli noodles 1 round
2 each Carrots
30 g Radish
20 g Spinach
20 g Cucumber 1
¼ cup Peanuts
2 Tbs Rice Wine Vinegar
1 Tbs Sesame Oil
5 g Mint, Fresh
Bring a pot of water to a boil and cook your vermicelli noodles till done. Drain and toss in the
rice wine vinegar/sesame oil/mint mix. Set aside to cool.
Take your cucumber, carrots and radish and cut into match stick sized pieces. Alternatively you can
use the largest setting on your grater and grate the veggies. Crush your peanuts.
Place a thin layer of room temperature water in a baking tray or another shallow pan that will fit
the dimensions of your wrappers. Take a clean dish towel and wet it. Ring it out and place it down
on your working space. Place one of your spring roll wrappers in and submerge it for about 20
seconds or until you feel it becoming pliable. Lay it flat on the ringed out dish towel. Leaving a
few centimeters on the edges, time to layer on the veggies!
Start with a few leaves of spinach, a
small handful of vermicelli noodles, a sprinkle of your carrots/radishes/and cucumbers and a few
sprouts. Sprinkle a small bit of salt over top and roll it up like a small burrito.
Fold the edge closest to you up and over the fillings, rolling it upwards until the vegetables are
fully wrapped. Fold over the side edges towards the middle and then finish rolling. Repeat with
Pour dipping sauce in a bowl and enjoy your refreshing summer dinner.