Vietnamese summer rolls

Ingredients for 4 servings:

• 12 sheets of rice paper, round, approx. 20 – 22 cm diameter
• 1 head of iceberg lettuce, approx. 2 – 3 leaves torn into 12 smaller pieces
• 50 g glass noodles
• 1 carrot(s) and/or fresh cucumber, cut into small strips
• 50 g soy sprouts
• some mint leaves
• some coriander leaves
• some Thai basil or regular basil
• e.g. garlic chives or regular chives
• 12 shrimp(s), cooked or fried and seasoned
• 180 g meat of your choice, e.g. briefly fried beef fillet

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Halve the prawns lengthwise and cut the flesh into strips about 5 mm thick. Pour hot water over the glass noodles and soak for about 2-5 minutes until cooked through. Briefly dip the rice paper, one at a time, in warm water until it is somewhat soft (not too long, or it will start to stick together!). Place the softened rice paper on a work surface and immediately top with the ingredients (see video). When adding the toppings, make sure that the prawns or flesh are on top and are visible, and that the prawns are placed cut-side up on the rice paper so that they are visible through the paper from the fried side. Roll up the chives so that they stick out of the top of the roll (see picture).