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Vietnamese Spring Rolls

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

Ingredients 6
Servings 12
Time 20


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


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.


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