Vietnamese fresh spring rolls / summer rolls

Ingredients for Vietnamese fresh spring rolls / summer rolls

Instructions for Vietnamese fresh spring rolls / summer rolls

To prepare the Vietnamese fresh spring rolls / summer rolls recipe, please follow these instructions:

Cut the sandwiches into smaller strips. Mash it in hozzau sauce for at least 2 hours. Then step shortly into the hoi sauce.

Make a dish of cold water. And have a clean towel set ready.
Dip a rice paper into the water and leave it for approx. 5 seconds (it should not be completely soft). Put the rice paper on the dish and push it. Then put it directly on the table. Cut a few lettuce leaves over to make them narrow. Then put them in the middle of the rice paper together with strips of cucumber, avocado and duck. Finally, add coriander leaves upstairs. There must be at least 3 cm. Free space on each side of the filling.

Now carefully loosen the rice paper from the table. Start with the end that is closest to yourself. Fold end over fill. Then fold each side over the fill so it almost looks like an envelope. Now you can start rolling it. Start again closest to yourself. Scroll the roller tightly. The rolls are cut into half and may. Dip in the hoisauce, as the other was fried. Or buy gomadressing to dip in. Available from Sticks'n'Sushi and the Chinese Merchant at Nørre Voldgade.