Spring rolls with sardines

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 100 g Soup noodles (vermicelle)
  • 7-10 Tbsp Salt
  • 2 Carrots
  • 50 g Bean sprouts
  • 8 Tinned sardine fillets (without skin and bones)
  • 8 large iceberg lettuce leaves
  • 4 Stem(s) Mint
  • 8 Rice dough plates for the preparation of Loempia spring rolls
  • 75 ml Nuoc-Mâm sauce (fish sauce)
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Cook the pasta in boiling salted water according to the instructions on the packet. Peel, wash and roughly grate the carrots. Wash and drain the sprouts. Drain sardine fillets. Wash the salad and dab dry. Wash mint, shake dry and cut the leaves into small pieces

  2. 2

    Drain the pasta and rinse briefly in cold water. Soak rice leaves in cold water for about 30 seconds and place on a damp cloth. Put some carrot, noodles and sprouts on each leaf on one side. Place a sardine fillet and some chopped mint on top of each leaf. Leave approx. 1 cm of edge free on the adjacent sides.

  3. 3

    Fold the leftover side edges over the filling. Roll up the rice leaves tightly. Wrap spring rolls in a lettuce leaf and tie together with kitchen string. Serve the spring rolls well chilled with Nuoc-Mâm sauce

Nutrition Facts

KCAL
250 kcal
CARBS
39 g
FATS
5 g
PROTEINS
13 g

Categories & Tags

Appetizervery easy