Vietnamese Spring Rolls

Recipe from: 12/22/2005 12:00:00 AM

Ingredients 6
Servings 12
Time 20

Ingredients

  • 1
    packet
    Spring Rolls: packet rice paper sheets
  • 500
    g
    prepacked fresh stir-fry veggies, cut into thin strips
  • 100
    g
    enokitake mushrooms (optional)
  • 50
    ml
    Dip: sesame oil
  • 25
    ml
    soy sauce
  • 1
    piece
    1 cm piece fresh ginger, grated
 

Method

 
Spring Rolls Soak the rice paper sheets in cold water for 10 minutes. When the sheets are soft carefully remove them from the water and pat dry. Arrange the vegetables neatly about 5 cm from the bottom of each sheet. Top with the mushrooms (if using). Fold the bottom part of the paper over the vegetables and roll up firmly.

Dip Whisk together the oil, soy sauce and ginger. Serve with the spring rolls.

 

Read more on: starch
 

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