Vietnamese spring rolls

Although I have a very deep affection for fried spring rolls, and I truly do, I must say these were not bad at all. Sautée the veggies along with the shrimps in the pan, add the noodles, a splash of soy and fish sauce and wrap them up in rice paper with some fresh leaves. Yummy!

Ingredients:

• rice noodles
• rice paper
• shrimps
• carrots
• soy bean shoots
• chillies
• thai basil leaves
• coriander
• sesame oil
• soy sauce
• fish sauce
• sugar
• rice vinegar

Method:

1. cook the noodles and leave them aside;
2. peel and julienne the carrots and add them in a hot pan, with a splash of sesame oil and some soy bean shoots, add the chopped chillies;
3. when they softened add the shrimps and the noodles, add a splash of soy and fish sauce;
4. put aside to cool;
5. wet the rice paper, dry it and form the spring rolls adding the fresh leaves (coriander and thai basil) first;
6. roll and eat with a dipping sauce (fish and soy sauce, rice vinegar, sugar and sesame oil).