Vietnamese spring rolls
Last Updated on
ingredients
20 pcs prawns 100 g oriental noodles 25 pcs rice paper 40 pcs mint leaves 10 cloves garlic
step
1. Clean the prawns, gently pull the black vein from the top, starting from the head. Cut all the prawns in half. Soak the noodles in hot water for 5 minutes so that they are completely submerged. Drain and cut into smaller pieces with scissors. 2. Take one rice wrapper and soak in a bowl of warm water. Take it out after about 30 seconds or when it is soft and pliable. Be careful as softened wrappers can tear easily. 3. Place one softened wrapper on the work surface. Place about 1 tablespoon of noodles on the bottom third. Leave the edges loose so that the wrapper can be rolled up. Place two mint leaves and two shrimp halves on top. Fold the edges inwards and roll up the wrapper nicely. 4. Add the garlic scape as you roll, positioning it so that it sticks out at one end. Repeat with the other wrappers and ingredients. Place the rolls on a plate with the folded part facing downwards.
