Vietnamese springrolls

Name: Vietnamese springrolls
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 package rice noodles (8.5 oz); 2 large carrots; 2 cucumbers; 1 package spring roll wrappers (you probably won't use all of them at once); 15 oz baby spinach; 1 head romaine lettuce; 1 bunch mint

Ryan Goodwin @cook_3814251

San Francisco, California

I remember going to a friend's house as a kid and he asked if I wanted a springroll. Expecting something deep fried, i was pretty disturbed to see these limp gooey things (twss). Even more disturbed to bite into a whole mint leaf. But my horizons have broadened over the years, and Vietnamese springrolls are really growing on me lately. A great afternoon snack if you're tired of the same old thing.

Ryan Goodwin @cook_3814251

San Francisco, California

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Ingredients

20 mins

6 servings

1 packagerice noodles (8.5 oz)
2large carrots
2cucumbers
1 packagespring roll wrappers (you probably won't use all of them at once)
15 ozbaby spinach
1 headromaine lettuce
1 bunchmint

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Steps

20 mins

1

Boil a big pot of water. Remove from heat and drop in your noodles. Stir them a bit to separate them. After 3 minutes, strain the noodles and rinse with cold water.
2

Wash the spinach and spin it dry.
3

Pick the leaves from the bunch of mint.
4

Julienne the carrot and cucumber. This is the tough part. A little bit of grunt work if you're not a pro yet.
5

Gather your ingredients. I like to put them in bowls so it's easier to work, kinda like a springroll factory. Even better if you have some helpers.
6

Now for the rolling process. You take a springroll wrapper and submerge it in a bowl of water until it gets floppy, then lay it out on a clean surface.
7

Tear up some mint and lay it on the wrapper. Arrange your other ingredients on top. Just like making a sandwich, you get to decide how much of each ingredient you like. I like to try and block the carrots from the wrapper with spinach or mint because they have harsh edges and may tear through the wrapper. Alternatively, you can use 2 wrappers per springroll if you like.
8

Once you've got your ingredients stacked up, roll it like a burrito. Pull in the sides, tuck the fillings, and roll it up.
9

Ready to eat. Serve with some type of Southeast Asian inspired sauce. I like to make a sweet peanuty dipping sauce, but sriracha and some type of chili/vinegar concoction would go great as well.