Vietnamese Spring Rolls with Mom's Special Sauce
Serving Size / Yield
- 3 or 4 Tbs. of fish sauce
- 1 Tbs. sugar
- 1 tsp. vinegar
- 1 tsp. crushed hot pepper flakes
- 1 dash siracha sauce (optional)
- 1 avocado
- 1 bell pepper
- 2 small rolls of packaged rice noodles
- 10 spring roll wraps
- 10 sticks of crab cake
For sauce: mix all ingredients in a small bowl. Add Siracha if desired.
For wrap: Boil water in a pot. Meanwhile, cut avocado and bell peper into thin slices.
When water is boiling, dip one wrapper into the hot water for 1 second to soften and immediately lay wrapper flat onto a plate.
Across the center or the wrap, place 1 stick of crab cake, sliced avocado and sliced bell peppers, leaving about 2 inches uncovered on each side.
Fold uncovered sides inward and tightly roll the wrapper.
Repeat for each roll.