Ingredients:
8-12 egg rolls
one 12 oz. package of rice vermicelli noodles
2 small cucumbers
1 head shredded green or red leaf lettuce
Vietnamese pickles (dồ chua)
dipping sauce (nước chấm)
Herbs
mint (rau thơm)
Vietnamese perilla
Vietnamese balm
Method:
Wash and cut all vegetables and herbs.
Boil rice vermicelli noodles according to package instructions.
Arrange in bowls, top with egg rolls and prepare the dipping sauce.
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