Summer Pork/Egg Rolls

16 6-inch rounds of rice paper
8 lettuce leaves
2 cups rice vermicelli
1 cup shredded carrot
1/2 cup basil leaves
1 tablespoon ginger
1/2 cup cilantro leaves
sliced pork or scrambled eggs enough for 16 rolls
1 tablespoon brown suger
1 teaspoon garlic paste or crushed garlic

Dip rice paper into hot water for 2 seconds and lay on a towel
Spread bits of lettuce, noodles, carrots, herbs, pork/egg.
fold up bottom edge to cover then fold in the sides. Roll tightly.

Combine suger, ginger, garlic paste and 1/4 cup of water. Taste and adjust dip with salt and pepper as necessary.

Can be stored until ready to use in the refrigerator. When ready heat in regular or counter top oven for several minutes until rice paper turns crispy.

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About bauernfeind

NYC Born 27 years USAF retired Major 21 years teaching/17 in a high school now retired
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