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Spring Roll

  • Yield: 1 roll 1x


A cooling summer dish


  • 1/4 cup thin rice noodles (soaked in hot water)
  • 3 slivers cucumber
  • 3 slivers carrot
  • 1 tbs mung bean sprouts
  • 3 slivers fresh ginger
  • 3 ea fresh basil leaves
  • 1 stem cilantro
  • 2 ea fresh mint leaves
  • 1 ea Rice paper wrapper (dipped in water)
  • 1-2 ea shrimp, cooked (Optional)
  • 1-2 slices pork, thinly sliced (optional)


  1. Dip wrapper in warm water briefly (10 seconds) wrapper
  2. Spread the wrapper on a flat surface, being careful to not poke holes.
  3. On one end, spread out noodles almost edge to edge.
  4. Layer additional items on noodles.
  5. Fold closest end of rice paper over noodle contents and slowly roll the wrapper over, holding the contents in.
  6. Once you have rolled onto open end, fold in the ends and finish rolling to end of wrapper (like you would roll a burrito).
  7. Keep refrigerated (the wrapper will get tougher the longer it sits).
  8. When eating, Dip in peanut sauce (link to recipe below)


Source: Sherry

Link to (there are several different options) :

Vietnamese Peanut Sauce v. 1

Thai Coconut Peanut Sauce

Peanut Sauce

  • Category: Main Dish, Side Dish
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