These little tidbits are so fresh and delicious! I think they would make an excellent light summer lunch. This recipe is from my friend Betsy (but was given to me by my friend Lori). I didn’t have all the ingredients, but I think you can be pretty creative with this one. We decided some little salad shrimp with the the perfect addition!
The sauce is also very light and a bit spicy, just what it needs!
3 oz rice noodles, boil for 2 minutes and then rinse in cold water and drain well
2 cups bean sprouts (I didn’t have any and used finely shredded cabbage, but I think a combo of the two would be really good)
1 cup shredded carrots
1/2 cup cilantro leaves
2 tsp fresh ginger
4 cloves finely minced garlic
spinach or lettuce leaves
1/4 cup water
1 Tablespoon sugar
2 Tablespoons rice wine vinegar
2 Tablespoons fish sauce
1 teaspoon chili sauce
Combine first six salad roll ingredients in a bowl and let sit for about a half hour to let the flavors marry a bit.
Soak rice wrappers in hot water until soft.
Roll 1/4 cup filling into the wrapper. Top filling with lettuce or spinach leaves. (I used a little too much filling in mine, but I was in a hurry…)
Serve with dipping sauce.