A twist on the traditional Vietnamese spring rolls that usually come with shrimp and minced pork, these light and tasty rice paper rolls are made with extra virgin olive oil-soaked sardines. This easy-to-make, healthy Asian snack needs no cooking – you simply assemble the ingredients and wrap them up. (You do need to boil and cook up some vermicelli and bean sprouts first.) Make your spicy by adding chilli padi!
- 1 can (120 g) Canned sardines in extra virgin olive oil
- 4 pieces Edible Rice Paper
- 1 cup Cooked Vermicelli
- 1 cup Fresh Bean Sprouts
- 1 cup Mint Leaves
- 8 Local Lettuce Leaves
- 2 tablespoons Peanuts, chopped
- Nomu Black Pepper, to taste
- 2 tbsps Rice Vinegar
- 2 tbsps Fish Sauce
- 1 tbsp Sugar
- 1/2 cup Water
- 1 clove Garlic, sliced thinly
- 1 tbsp Chilli Padi, chopped (optional)
Lightly season sardines with black pepper. Set aside.
Moisten rice paper in a bowl of water and place lettuce leaves on rice paper.
Top with sardines.
Add local mint leaves, vermicelli, chopped peanuts and bean sprouts.
Roll tightly and set aside.
For Sauce: Place rice vinegar, fish sauce, sugar, water, garlic, chilli (if using) and sugar. Stir well until sugar is fully dissolved.
Slice spring roll in half and serve alongside additional mint leaves, Chinese parsley and local lettuce if desired.
To Serve: Dip spring rolls into sauce and enjoy.