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* 2 rice paper wrappers - 6"
* 2 California Fresh Eggs OR 3 1/2 ounces liquid or frozen whole egg product * 1 teaspoon soy sauce * 1/4 teaspoon jalapeño pepper, minced * 1 tablespoon green onions, chopped * 1 teaspoon cilantro, minced * 1 pinch bean sprouts * 2 red pepper strips, pre-blanched * 4 pea pods, pre-blanched * 2 sprigs mint leaves * 2 lettuce leaves Dipping Sauce: * 1/4 cup soy sauce * 2 tablespoons lime juice * 1 garlic clove, crushed * 2 teaspoons crushed red peppers * 1 green onion, chopped |
# Immerse rice paper sheets in warm water for 30 seconds to soften. Drain.
# To order, scramble eggs with soy sauce, jalapeños and green onions. # Divide egg mixture between the two wrappers. # Add cilantro and sprouts. # Roll tortilla style and tuck in pepper strips and pea pods for garnish. # Present each spring roll with a spring of mint on a lettuce leaf. # Serve with dipping sauce. |
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Recipe Details - Vietnamese Spring Rolls
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