Serve with sweet chili sauce (Nước mắm pha), peanut sauce, and hoisin dipping sauce.
These are the ingredients I used to make my rolls. Feel free to create your own combinations.
I rough chop my herbs for ease of eating, but you can certainly leave them whole if you prefer.
I wet a tea towel and place it on my cutting board to work on; the wet towel helps to keep the rice papers moist and easier to work with. Practice makes perfect.
I would highly suggest you make these a few times for yourself before attempting to “wow” your friends, or you just might but not in the way intended.
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