Sardine Spring Rolls - cooking recipe

Ingredients

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

Preparation

Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water.
Working with 1 sheet of rice paper at a time, soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top with a sardine then add 1/8th of pasta, carrots, bean sprouts and mint and roll up into a spring roll. Repeat with remaining wrappers. Serve with fish sauce.