Spring rolls with sardines (without salad)

Name: Spring rolls with sardines (without salad)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Soup noodles (vermicelle); 7-10 Tbsp Salt; 2 Carrots; 50 g Bean sprouts; 8 Tinned sardine fillets (without skin and bones); 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

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

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)
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
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 mint, shake dry and chop the leaves finely
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
Fold the leftover side edges over the filling. Roll up the rice leaves tightly. Serve spring rolls well chilled with Nuoc-Mâm sauce