Sardine Spring Rolls - cooking recipe

Ingredients

3.5 oz rice vermicelli
8 sheets rice paper
8 None canned sardine fillets, drained
2 None carrots, peeled and grated
1 1/2 cups bean sprouts
4 sprigs fresh mint, chopped
8 leaves iceberg lettuce
1/3 cup nuoc mam (Vietnamese fish sauce)

Preparation

Cook pasta according to package instructions. Drain then rinse under cold water.
Soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top each sheet with 1 sardine then distribute pasta, carrots, bean sprouts and mint between sheets. Roll up, tucking in the ends. Roll each in a lettuce leaf and tie with butcher's twine. Serve with fish sauce.