- 1 package clear edible rice paper sheet
- 1/2 lb cooked beef, filleted small
- 1/2 lb cooked tiger shrimp
- 1 bunch fresh cilantro leaves
- 1 bunch fresh mint leaves
- 1 large carrot, 'matchsticked'
- 1 cucumber, peeled and cut into very thin strips
- 1 cup fresh bean sprouts
- 1 package vermicelli rice noodles, prepared and cooled
- 1 small can sliced water chestnuts, drained
Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp). Make sure all veggies and herbs are cleaned, dried, and set out before you start. Dip a sheet of rice paper wrapper into warm water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, and a little of all of the veggies. Try to keep the 'sharper edged' veggies on the inside (middle) of the stack. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
These rolls will be thicker than the typical Chinese-style fried eggrolls. Serve immediately with your favorite dipping sauce. We had all types, the traditional spicy fish sauce, sweet and spicy, soy peanut, and ginger siracha.
- Daddy - 'mmm, these are really... good... but I don't think I like Vietnamese food'.
- Mommy - 'these are awesome, so light. I love them. We can definitely make these again'.
- Bri - 'uh, yeah, these are awesome, can I have another?!'
- Charis - 'mmhmsa sommgh!' (translation: my mouth is full but I love them!)
- Kairi - 'tooo... (gasp)... many... (eek) veggies!!!'.
- Jocelyn - 'the rolls make me want to gag'
- Xander - 'um, I don't like the blanket, but I like everything else.'.