These light and healthy fresh spring rolls are a wholesome choice when you’ve been indulging in too much of the fried food in Vietnam. The translucent parcels are first packed with salad greens, a slither of meat or seafood and a layer of coriander, before being neatly rolled and dunked in Vietnam’s favorite condiment — fish sauce
150G PORK FILLET
100G RICE NOODLE
100G VIETNAMESE MINTS
20SHEET OF RICE PAPPER
1 CUP OF SUGAR
¾ CUP OF FISH SAUCE
1 CUP OF VINEGAR
3 CUP OF WATER
1 TABLESPOON CHPPED GARLIC
1 TABLESPOON CHOPPED CHILLI
-Wash all the vegetables separately, drain
-Thin slice carrot, cucumber
-Cut the chives in to 10 cm
-Steam pork and shrimps it then slice pork to thin piece cut the shrimp in to half.
– Make spring roll:
Place the rice paper on dish ,put on all kinds of vegetables, rice noodle, chives, meat, shrimps, onion and then roll it.
Spring roll are served with sauce
Dipping sauce: mix sugar, vinegar,
Lemon ,fish sauce, water then stir well and add chopped chilli, chopped garlic.