Vietnamese Summer Rolls

You can take e.g. salmon, smoked salmon, shrimp or fried salmon, or certainly tofu or leave it with vegetables. Fresh herbs are also welcome: Thai basil and mint

Cut the lettuce, cucumber, carrot and spring onion into fine thin strips, e.g. with a Julienne peeler. Cut the avocado into slices / strips. Pluck the coriander leaves from the stem.

Fry the prawns, add salt and leave to cool. Also fry salmon (if not smoked salmon), salt, let cool and tear / cut into strips. Pour boiling water over glass noodles and let steep for 10-20 minutes, drain well and let cool.

Dip each 1 sheet of rice paper briefly in cold water so that it is wet all around and place it on the table top. The rice paper is fragile at the beginning so be careful, it will be soft within 1 to 3 minutes, during which you can cover it and then roll it up. To do this, cover the lower half of the rice paper with the vegetables and glass noodles so that there is still a little space left and right to fold. Now fold in the sides to the right and left and roll them up halfway, carefully but tautly. Before you wind up the roll completely, wrap some salmon or 2-3 prawns as well as the coriander.

Add the sweet chili sauce (or any other sauce depending on your taste) separately and dip the rolls in it.

It is purely a matter of practice and also a matter of feeling how much the rice paper can hold up until it tears, even I do not always succeed in not tearing anything. One can e.g. Also leave the iceberg lettuce in larger pieces / leaves and wrap the other two days beforehand in the lettuce leaf and then wrap the whole thing with rice paper, then it may get a little more stability.