Crispy Vegetable Spring Roll

You can try this recipe at the Fusion Maia Resort's cooking class - Vietnam

Ingredients

4 sheets dry rice paper
80 gm carrot julienne
50 gm ear mushroom julienne
50 gm green peas
50 gm corn
20 gm horse radish or chou julienne
100 gm tofu
20 gm leek
20 ml soya sauce

Combine all fresh vegetables and herbs together in the wok. Fry 5 minutes, add salt, pepper and soy sauce for seasoning.
Dip the rice paper into cold water until soft.
Lay the rice paper flat, add the mixture onto the rice paper and roll into a cigar shape.