Fresh Spring Rolls with Bonito
Light-boiled bonito in rice paper with a mouth-watering dipping sauce.
15 minutes
126kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 3)
Directions
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Tear each piece of red leaf lettuce into 4 pieces.
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Cut the bonito into 1.5 cm (0.6 in.) rectangular logs.
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Boil the bean sprouts for 1 minute. Remove and drain in a colander.
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Add 1 Tbsp of vinegar to the same boiled water, add in (2) and boil for 1 minute. Remove and drain in a colander.
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Dip one rice paper wrapper in cold water, flatten out onto a clean cutting board and place 2 leaves of red leaf lettuce on top. In the following order place the perilla, (3) and (4) on top. Fold in both sides and roll to close. Repeat to prepare 6 rolls.
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Mix the dipping sauce and serve alongside the spring rolls. Garnish with cilantro if preferred.
- Rice paper wrappers produced in Vietnam are easy to rehydrate and roll.
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