Sardine Spring Rolls - cooking recipe

Ingredients

1/4 lb vermicelli noodles
8 sheets rice paper
8 None canned sardine fillets, drained
2 None carrots, peeled and grated
2 oz beansprouts
4 sprigs fresh mint, chopped
8 leaves iceberg lettuce
1/3 cup Vietnamese fish sauce

Preparation

Cook the noodles in boiling salted water according to the package instructions. Drain and rinse with cold water.
Soak the rice paper in cold water for 30 seconds, then lay on a damp towel. Top each with a sardine and 1/8 of the noodles, carrots, beansprouts and mint, then roll, tucking in the ends. Roll each in a lettuce leaf and tie with kitchen twine. Serve with the fish sauce.