Vietnamese Fresh Spring Rolls

The ingredients may change and there are various different things you can put inside spring rolls, but last night for dinner I made this combination of fresh vegetables to make these delicious spring rolls, with the perfect spicy, tangy sauce to match!

Ingredients:

• 2 ounces rice vermicelli
• Rice wrappers (8.5 inch diameter)
• Chopped fresh mint leaves
• Baby romaine lettuce
• Carrots, sliced
  
• 1 Avocado
• 2-3 Green onion, sliced
• Bean sprouts
  
• 1 Egg
• Cucumber, sliced
• Jalapeno
• Fish sauce
  
• 3 Limes
• 1/2 a can of Sprite
  

Instructions:

1. Cut the cucumber, carrots, and avocado into long strips and arrange them on a plate.
2. Boil water and cook the rice vermicelli noodles for 3-4 minutes. Immediately rinse in cold water and drain.
3. Scramble an egg, mixing salt and pepper to taste. Put a skillet on low heat, and make a thin egg omelet. Cut into strips and add it to the plate
4. Put the rice paper in hot water until it is soft and place it on a plate. Put a bit of all of the ingredients including some vermicelli noodles, mint leaves, bean sprouts, baby romaine lettuce, carrots, avocado, carrots, and cucumber in the middle of the circled rice paper and wrap it tightly, as if it was a soft taco.

FOR THE SPICY, TANGY DIPPING SAUCE!

1. Squeeze the 3 limes into a bowl.
2. Cut the large jalapeno into small pieces and add to the lime juice.
3. Add 2-3 tablespoons of fish sauce
4. Add 1/2 a can of Sprite and mix together.


Add the sauce while eating the spring roll. Enjoy!