After your workout, you'll probably prefer a light meal. This Vietnamese spring roll interpretation is easy to make and is best with leftover food. You can make it a vegetarian dish or you can add seafood. You can speed up the cutting if you have a slicer or food processor.
Ingredients
8 rice wrappers
12 shrimps cooked and halved
Sweet pepper, sliced thinly
Carrots, sliced thinly
Cucumber, sliced thinly
Cooked chicken meat or
Cooked ham
Some cilantro
Some lettuce, chopped
Dipping sauce
2 tablespoons fish sauce
1/3 cup warm water
1 to 2 tablespoons sugar
1 tablespoons lime juice
1 Chili, diced
1 clove of garlic, minced
Some sesame oil
Method
Mixed dipping sauce first.
Heat up some hot water with some salt in a pot. Once it's boiled, put shrimps in the hot water and cook the shrimps until pinkish red. Remove from heat and let it cool down.
To assemble the spring roll, put parchment paper or saran wrap on the cutting board.
Put some warm water in a shallow plate and dip the rice paper wrapper in the water to soften it.
Put soft wrapper on the parchment paper and then put vegetables and meat on top of the wrapper.
Lift the parchment paper and roll wrapper half way. Put shrimp on the wrapper and finish rolling.
Serve in dipping sauce right away before the spring roll wrapper dries out.