Method
- For the nuoc cham sauce, combine all ingredients and let the flavors marry.
- For Each Roll: 1 Wrapper (1/3oz), 1/8oz Basil, 1/8oz mint, 1/16oz Cilantro, 4 slices of cucumber, 1/2oz rice vermicelli noodle, 1/2oz cabbage, 1/2oz Carrot, 1oz bell pepper
- Soak wrapper in warm water. Place on a plate. Top with the above ingredients. Roll tightly and cut on the bias.
- They may be made ahead of time and covered with a damp towel until serving.
- Use the bibb lettuce as a plate garnish. It also acts as a wrapping around the springrolls to keep them from sticking to each other, the plate and your hands!
