Spring Rolls Recipe

First things first, get that water boiling in a saucepan. Once it's nice and bubbly, toss in the rice vermicelli and let it cook until it's just right - al dente. Drain it and set it aside.

Now, grab a nice big bowl and fill it with warm water. Take one of those wrappers and dip it in the hot water for a quick second. Lay it flat and start loading it up with shrimp, vermicelli, basil, mint, cilantro, and lettuce. Leave a little space on the sides, we don't want it spilling out everywhere.

Time to roll it up like a pro. Fold in the uncovered sides and then tightly roll it all up, starting with the end that has the lettuce. Repeat the process until you've used up all the ingredients.

Now, mix up the fish sauce, water, lime juice, garlic, sugar, and chili sauce in a small bowl. In another bowl, combine the hoisin sauce and peanuts. Serve those fancy spring rolls with both dipping sauces and watch everyone ooh and aah over your cooking skills.

Manfred (mgerlach)

Miesbach, Germany

Decked out in an apron, I never imagined cooking up treats for my teenage daughter. Here I am, turning necessity and love into a feast of connection, laughter, and shared moments. Once reluctant, now armed with a spatula, I invite you to make your kitchen moments unforgettable. Let's embark on this culinary adventure with open hearts and eager appetites.

Ingredients

• Vegetables

• Qty. 300 grams (300g)

• Chilli sauce

• Qty. 2 tablespoons (29g)

• Peanut

• Aisle Nuts Qty. 2 tablespoons (18g)

• Pastry

• Qty. 4 sheets (100g)

Price