So, this isn’t much of a recipe. Mostly logging it here so I can remember what I did for next time.
These are generally served at room temperature. I used tofu, but you can use any kind of meat if you like. Shrimp is a very popular option, they’re great that way as well.
Getting the rice paper and rice noodles will probably require a trip to an Asian grocer. I don’t know exactly how much to use of the rice noodles. The ones I bought were called bánh hỏi. They come in rectangular pieces, and I’d use one or two per roll. If you end up getting the same thing, I promise that will make sense once you look at them. Alternatively, you can just use loose rice noodles, maybe use 1/4 cup of cooked ones per roll.
This is just the recipe for one. You can scale the up as you like.
Ingredients
1-2 sheets bánh hòi
1 sheet of spring roll rice paper
2 leaves lettuce
3-6 chives
3-6 fresh mint leaves
Your preferred kind of tofu, shrimp, pork, etc
Directions
Cool your rice noodles according to the package directions.
Fill a plate with warm water and soak the rice paper in it for 5-10 seconds, then remove and transfer to a new plate. It shouldn’t be stretchy, but it’ll continue to absorb moisture as it sits. By the time you’re done filling it, it should be the right texture.
Put everything else on the rice paper and roll it up like a burrito. The paper should stick to itself and hold everything closed.
Eat with peanut sauce!
eatbensmeat 