Sardine Spring Rolls

Name: Sardine Spring Rolls
Ingredients: 3.5 oz rice vermicelli; 8 sheets rice paper; 8 None canned sardine fillets, drained; 2 None carrots, peeled and grated; 1 1/2 cups bean sprouts; 4 sprigs fresh mint, chopped; 8 leaves iceberg lettuce; 1/3 cup nuoc mam (Vietnamese fish sauce)

8 ingredients

2 steps

Ingredients

3.5 oz rice vermicelli
8 sheets rice paper
8 None canned sardine fillets, drained
2 None carrots, peeled and grated
1 1/2 cups bean sprouts
4 sprigs fresh mint, chopped
8 leaves iceberg lettuce
1/3 cup nuoc mam (Vietnamese fish sauce)

Directions

1

Cook pasta according to package instructions. Drain then rinse under cold water.
2

Soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top each sheet with 1 sardine then distribute pasta, carrots, bean sprouts and mint between sheets. Roll up, tucking in the ends. Roll each in a lettuce leaf and tie with butcher's twine. Serve with fish sauce.

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