Ingredients:
-Rice papers
-Cucumber
-Carrot
-Bell pepper
-Lettuce
-Mints, cilantros
=> Because this is an appitizer dish, I will not comment too much about its nutrition value. For me it’s TOO light, but generally really really really beneficial for humans since it only contains veggies which means the dish is so packed with fiber, antioxidants, minerals and vitamins. So for the nutrient alone, it’s a 10/10.
Now, to be fair, I’ve eaten spring rolls since my birth, and this cookbook’s spring rolls is kind of too boring for me. From what I learned from eating and making Vietnamese spring rolls, they should have atleast a protein like pork or shrimp and carbs like vermicelli. With what I faced with today, it is like a level 1-the simplest of spring rolls. The flavour is soooo light, it’s like almost nothing there too enjoy but the slight sweet of the carrot and bell peppers. Though the crunchiness of the greens combined really helped me through the dish. Spring rolls usually served and eaten with a peanut sauce or light sweet and sout fish sauce to elevate the overall dish’s flavour. So for the flavour and time efficiency of the cookbook’s spring rolls alone, it’s only a 3/10 for me, bland and just crunchy.
