Ingredients (serves 2–3):
- 6 rice paper wrappers
- 100g cooked shrimp (or tofu for vegetarian option)
- 50g rice vermicelli noodles (cooked and cooled)
- 1 small cucumber, julienned
- 1 medium carrot, julienned
- Fresh herbs: mint, cilantro, Thai basil
- Lettuce leaves
Nuoc Cham Dipping Sauce:
- 3 tbsp fish sauce (or soy sauce for vegetarian)
- 3 tbsp lime juice
- 2 tbsp sugar
- 3 tbsp water
- 1 clove garlic, minced
- 1 small chili, finely chopped
Steps:
- Soak rice paper wrappers briefly in warm water until pliable.
- Lay flat and add lettuce, noodles, shrimp/tofu, cucumber, carrot, and herbs.
- Roll tightly, folding in the sides as you go.
- Mix all dipping sauce ingredients until sugar dissolves.
- Serve rolls fresh with dipping sauce.
🌸 Serving Tip
Chill the Leonardslee Blanc de Blancs 2020 well (8–10°C). Serve the spring rolls on a platter with dipping sauce in the center. The wine’s lively bubbles will refresh the palate between bites, making this pairing both romantic and easy to prepare at home.