Week #52 of 52 weeks DONE!!!!Vietnamese Spring Rolls!!!

Can't believe its the 52 nd week of my blog! Thanks everyone for following me. I will still be passionate about cooking and I will continue to cook up something new, something thats from the past, either way-its gonna be fun.

I also have a fantastic project in mind, which I hope to share with you all in a couple of months. But until then- Adieu with this last post on this blog!

This is a NO COOK, easy recipe thats perfect for a light lunch or snack.The funny thing about this dish is that I never had it when I was in Vietnam. Dont know why- maybe I just didnt know of its existence. This is a NO COOK recipe and just entails bringing the ingredients together. You can add anything u want- cooked tofu,shrimp,chicken, pretty much any protein u can think of or just veggies like I have done in the pics below.

Vietnamese rice papers- 1 pack
Any kind of protein- cooked- 1 cup
carrots, lettuce,cucumber- thinly sliced lenghtwise
Mint and cilantro leaves
cooked vermicilli noodles- 1/2 cup
salt and pepper- to taste

Method:
Set an assembly line with a big plate or tray of cold water followed by a dry area to assemble and roll the wraps. Take one rice paper. Dunk it in cool water for about 3-5 seconds. Once fully submerged, it will start to soften. Nowplace it on dry boards and add whatever ingredeints u want and roll it by first bringing the sides together. Dont over stuff. Then roll from the side closest to you and end with other side. Continue with the rest of rolls. This should be enjoyed with the peanut dipping sauce. Recipe below!

Dipping sauce: Peanut sauce
Take 1/2 cup of peanut butter. Add 1 tablespoon soy sauce, 1/2 teaspoon minced garlic, 1/2 teaspoon chilli sauce and 1 tabelspoon lime juice. Whisk them all together and add water if needed for right consistency.