Rice Wrappers
Rice Vermicelli
Eggs
Chopped Apple
Chopped Lettuce Leaves
Chopped Fresh Thai Basil
Chopped Fresh Perrila
Sauce:
Sweet Chili sauce
Ketchup sugar
1. Prepare the egg like an omelet. Crack eggs into bowl, add salt and pepper and blend with fork. Heat the non-stick aluminum pan over medium-high head. Add oil and brush around the surface of the pan once the pan is hot. Then, pour eggs into center of pan and help shape the egg mixture into round and loosen edge. Slide the egg onto plate and cut it into slices.
2. Boil the rice vermicelli for 3 to 5 minutes and drain.
3. Bring a saucepan of water to boil wait until warm, dip one wrapper into the warm water for 3 seconds to soften.
4. Lay wrapper flat on a plate. In a row across the center, place a handful of vermicelli, basil, perrila, lettuce, egg, and apple,
leaving about 2 inches uncovered on each side.
5. Fold uncovered side inward, then gently roll the wrapper, moisten the end with just a little bit of water to stick the wrapper nicely.
6. Serve rolled spring rolls with the sauce.
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