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30 minutes
4 peopleAbout this dish
Fresh spring rolls: rice paper wrapped around noodles, salad leaves, shrimp and chicken. Unlike the fried spring rolls of Chinese restaurants, these are not cooked after rolling. They follow the Vietnamese gỏi cuốn, usually dipped in a peanut or sweet chili sauce. A sheet of rice paper softens in a few seconds in warm water.
Ingredients
Preparation
Cook the noodles according to packet instructions, then drain and cool.
Cook the shrimp and chicken (boiled, grilled, or pan-fried) until done, then slice or leave whole.
Dip a rice paper sheet in warm water for a few seconds until pliable.
Lay the sheet flat and arrange noodles, salad, shrimp, and chicken in a line near one edge.
Fold in the sides and roll up tightly.
Repeat with the remaining sheets and serve with a dipping sauce.
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