Fresh (not fried) Spring Rolls

Easy, healthy, colorful fresh spring rolls from my daughter.

Just right for the Tet Nguyen Dan, the Vietnamese New Year that is on 10 of February this year. 

Adapt it to your prefernces and Enjoy! 

Ingredients

Carrots, cucumber, avocado, lettuce

100gr of rice noodles

12 rice papers

500gr fried chicken bites or shrimp (here chicken)

Procedure

• Cook the rice noodles according to the description in the package.
• Slice the vegetables (carrots, cucumber, avocado), cut the lettuce in pieces.
• Pour lukewarm water in a big plate and soak one by one each rice paper for 5sec (has to be still quite stiff). Do not let it get soft as it will tear while wrapping. 
• Add the filling on each rice paper according to family preferences: for example, some lettuce and a mix of vegetables, rice noodles and chicken or shrimp. Here, we had several variations as you can see in the photo. 
• Wrap each rice paper tightly and arrange in a presentation plate. Not too close as they will stick easily to each other.
• Serve with any dipping sauce (sweet or salty) like soya or peanut sauce. 
  

  
  

Eat immediately or if not used avocado, store for a couple of days in the fridge (wrapped individually in storage wrap).