Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

• 1 C carrots, cut into long, thin strips
• 2 C bean sprouts
• 2 C cucumber, seeded and cut into long, thin strips
• 1 C minced scallions
• ½ C chopped fresh cilantro
• ¼ C chopped fresh mint
• 8 rice paper wrappers

Ingredients for 8 servings (785 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Toss first six ingredients in a large bowl.

2. 2

   Soak one rice paper wrapper in warm water until soft (1 to 2 minutes). Shake off excess water.

3. 3

   Place vegetable filling off-center on rice paper, and fold like an egg roll (tuck in the sides to keep the filling inside).

4. 4

   Repeat with remaining vegetable filling and rice paper wrappers.

5. 5

   Once you have assembled all of the spring rolls, serve immediately.