a bit makeshift. undoubtedly not authentic. delicious.
Get some of these from the local Asian supermarket/grocer:
The thin rice vermicelli noodles go into boiling water for 10 min (turn off heat when the noodle go in)
Assemble fillings ( clean out the fridge). I used mango, lettuce, green onion, carrot, parsley. Also shown: sauce for dipping- tamari, some sesame oil, garlic, a bit ginger, a bit peanut butter, lime
water- for soaking the rice wrappers right before rolling (5 seconds). They will get even more flexible with time.
Assemble fillings ( clean out the fridge). I used mango, lettuce, green onion, carrot, parsley. Also shown: sauce for dipping- tamari, some sesame oil, garlic, a bit ginger, a bit peanut butter, limewater- for soaking the rice wrappers right before rolling (5 seconds). They will get even more flexible with time.
Throw those fresh veggies in the top center of the wrapper and roll.
Dip and eat. I served these with a side of olive-oil pan-fried tofu.
