For the rolls: Fill a round cake pan
or pie plate
with hot water. Place each wrapper in the water for 5 seconds, until softened. Remove, shaking off any excess water and place on a work surface.
Stack 2 tablespoons of Shredded Pork and about a quarter cup of sliced vegetables and rice noodles
on the lower third of the rice paper
. Top the vegetable mixture with 2 basil leaves, 2 cilantro
sprigs and 1 mint
Fold the bottom edge of the wrapper over the filling and then fold in both sides toward the center, and roll up (like you would a burrito
). Repeat the process with the remaining ingredients.
For the dipping sauce: In a mixing bowl, combine the rice vinegar
, fish sauce
, sesame oil
, soy sauce, ginger
and sugar. Whisk
together until combined, taste and adjust seasoning. Serve the rolls with the dipping sauce
Cook's Note: Placing a damp towel on top of your spring rolls
will help keep them soft.