Vietnamese spring rolls with colorful vegetables

Ingredients for 3 servings:

• 4 large Mu-Err mushrooms, dried
• 4 sheets of rice paper (approx. 22cm diameter)
• 8 leaves of lettuce
• 2 small carrots, or one large
• ½ red pointed pepper
• 50 g soy sprouts, fresh, alternatively from the jar
• 150 g cucumber(s)
• 1 tbsp rice vinegar, light
• Salt and pepper, from the mill
• 3 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

small snacks for in between

Place the mushrooms in a bowl and pour boiling water over them. Let them soak for 30 minutes, then remove them from the water, squeeze them dry, and trim off the tough root ends. Cut the moo-err mushrooms into strips. Wash the lettuce leaves and spin them dry thoroughly. Wash, peel, and slice the carrots. Halve, deseed, wash, and slice the peppers into strips. Trim the sprouts (if fresh), trimming off the dark roots. Place the sprouts, including those from jars, in a sieve, pour hot water over them, and let them drain. Wash the cucumber, halve them, and scrape out the seeds with a teaspoon. Cut the cucumber into sticks. Mix the vinegar, salt, pepper, and oil to make a dressing. Run the rice paper sheets under cold water until they begin to pliable. Place on a countertop. Place two lettuce leaves on each rice paper sheet, then top with carrot sticks, cucumbers, mushrooms, sprouts, and bell pepper strips, and drizzle with a little marinade. Fold the edges of the dough over the filling and roll tightly. To serve, cut the rolls diagonally in half and place them upright on plates. You can serve them with nuoc cham sauce as a dip.