Try this Healthy Recipe Vietnamese Spring Rolls tastes good even when eaten cold!

Ingredients:

• 100 grams Chinese vermicelli noodles (sotanghon)
• 200 grams cooked beef
• 1/2 cup julienned carrots
• 1 1/2 cups bean sprouts (togue)
• 1/4 cup spring onions (cut into 1-inch strips)
• 3 tablespoons fish sauce (patis)
• 2 tablespoons honey

For the Peanut Sauce

• 2 tablespoons soy sauce
• 1/4 cup hoisin sauce
• 1 tablespoon vinegar
• 1/2 cup creamy peanut butter
• 3/4 cup hot water
• cilantro sprigs
• sliced bird’s eye chili (siling labuyo)

Instructions:

1. Soak 100 grams Chinese vermicelli noodles (sotanghon) in hot water until soft; cut into 2-inch lengths. Set aside.
2. Slice thinly 200 grams cooked beef (like leftover beef like tapa). Set aside.
3. Blanch 1/2 cup julienned carrots, 1 1/2 cups bean sprouts (togue) in boiling water for 1 minute.
4. Toss noodles, 1/4 cup spring onions (cut into 1-inch strips), and vegetables in a mixture of 3 tablespoons fish sauce (patis) and 2 tablespoons honey.
5. Soak Vietnamese spring roll wrappers in water for a few seconds to soften.
6. Place 2 tablespoons of noodle on each wrapper. Top with a few slices of beef and 3 cilantro leaves. Tuck in sides and roll.
7. Serve with peanut sauce.

To make the peanut sauce: Mix 2 tablespoons soy sauce, 1/4 cup hoisin sauce, 1 tablespoon vinegar, 1/2 cup creamy peanut butter, 3/4 cup hot water. Add a few cilantro sprigs and sliced bird’s eye chili (siling labuyo).

source: [yummy.ph]